Zutaten für Low Fat Mongolian Beef
- 1-2 teaspoons olive oil
- Fresh Ginger
- Fresh Garlic
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons brown sugar
- 1 lb flank steak
- 1/2 cup cornstarch
- Green Onion
- Cooked Rice
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Zubereitung von Low Fat Mongolian Beef
- Slice 1 lb flank steak thinly against the grain. Toss with 1/2 cup cornstarch until evenly coated.
- Make the sauce: Heat 1 teaspoon olive oil (or less!) in a large skillet or wok over medium-high heat. Add 2 tablespoons minced ginger and 4 cloves minced garlic. Stir-fry for 1 minute until fragrant.
- Add 1/2 cup low-sodium soy sauce, 1/4 cup water, and 2 tablespoons brown sugar to the skillet. Bring to a boil, then reduce heat and simmer for 2-3 minutes until slightly thickened.
- Remove sauce from heat and set aside.
- Add 1 teaspoon olive oil to the skillet. Add the cornstarch-coated beef and stir-fry until browned on all sides.
- Pour the sauce over the beef. Add 2 tablespoons chopped green onions. Stir to combine and cook until the beef is heated through and the sauce is evenly distributed (about 2-3 minutes).
- Serve immediately over rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
115 g
Sugar
218g
Fat
21g
Carbs
23g
