Ingredients for Mongolian Ginger Beef
- 1/4 cup soy sauce
- Garlic
- Fresh Ginger
- 1 tablespoon sesame oil
- Ground Black Pepper
- Beef Flank Steak
- Red Pepper
- Green Pepper
- Onion
- Broccoli Floret
- Black Bean Garlic Sauce
- 2 green onions, thinly sliced
- Cooked Rice
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How to Make Mongolian Ginger Beef
- In a large bowl, whisk together 1/4 cup soy sauce, 2 tablespoons minced garlic, 1 tablespoon minced ginger, 1 tablespoon sesame oil, and 1/2 teaspoon black pepper.
- Slice 1 pound flank steak thinly against the grain, approximately 1/8-inch thick.
- Add the flank steak to the marinade, cover, and refrigerate for at least 30 minutes (or longer for a more intense flavor).
- When ready to cook, remove the steak from the marinade, reserving the marinade.
- Heat 1 tablespoon oil in a wok or large skillet over high heat.
- Add the steak and stir-fry for 2-3 minutes per side, until browned.
- Add 1 bell pepper (any color), 1/2 cup sliced onion, and 1 cup broccoli florets to the wok.
- Stir-fry for 2-3 minutes, until vegetables are crisp-tender.
- Pour the reserved marinade over the beef and vegetables.
- Toss to coat and cook for another minute, until the sauce thickens slightly.
- Remove from heat and garnish with 2 green onions, thinly sliced.
- Serve immediately over steamed jasmine rice.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
7g
Fat
29g
Carbs
1g
