Mongolian Beef With Steamed Rice

Never go to a Chinese Restaurant again. Perfect Mongolian Beef with Steamed Rice that is delicious and healthy. Sauce that is thick and creamy, beef that is tender and rice that is fluffy. Every bite... perfect!

Ingredients:
1 Pound Flank Steak, Thinly Sliced
1/4 Cup Cornstarch
3 Teaspoons Canola Oil
1/2 Teaspoon Grated Ginger
1 Tablespoon Minced Garlic
1/2 Cup Beef Stock
1/4 Cup Low Sodium Soy Sauce
1/2 Cup Brown Sugar
1/2 Teaspoon Red Pepper Flakes



Directions:
1. For the steak slices make sure they are dry by patting them with paper towels. Slice them very thin, add cornstarch to the beef. Place into a strainer a shake off excess. Place to the side.
2. For the sauce, heat half the oil in a large wok or large pan at medium high heat and add garlic and ginger, immediately add soy sauce, beef stock, brown sugar and red pepper flakes. Cook the sauces for about 2 minutes and then transfer to a bowl.
3. Place the meat in the same pan and cook, stirring until brown. Pour the sauce back over meat once the meat has been cooked to desired temperature. (2-5 minutes)
4. As you cook the meat and sauce longer on a lower temperature it will begin, remove once it reaches exact consistency.

*Serve over rice or noodles with steamed veggies if prefer.


ENJOY!!!