Need a quick, simple and delicious dinner idea? This Mongolian Beef recipe has less sugar, less sodium but twice the taste of your traditional Mongolian Beef and Vegetables!
When it comes to make dinner, I usually am NOT in the mood after a long days work to make something, let alone THINK ABOUT what to make! I have tried and tried to create a simple, quick and nutritious recipe that can produce a meal that satisfies but also has some amazing flavor! Well, I finally I have! IN COMES my Mongolian Beef and Vegetable recipe, providing essential nutrients such as protein, vitamins, minerals and fiber!
Beef can be a staple part of anyone's diet! it is important to include some variety of foods and nutrients on a daily basis! For more nutrition information on beef, click here.
Mongolian Beef & Vegetables
Makes 4 servings
1 1/2 lb. flank steak
1/4 cup cornstarch
1 tablespoon extra-virgin olive oil
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
2 tablespoons garlic, minced
1 tablespoon ginger, minced
1/4 cup hot water
2 carrots, peeled and diced
1 cup broccoli, small florets
2 cups white rice, cooked
Slice the flank steak against the grain (the grain is the length of the steak) the long way 1/4 inch think pieces and then in half, to make small strips. Add steak to a ziploc bag with the cornstarch. Move steak around in the bag to ensure each piece is fully coated with cornstarch and let sit for 10 minutes.
In a large pan on medium heat, pour olive oil and add cut pieces of flank steak. Cook for 1-2 minutes on each side.
Add soy sauce, brown sugar, garlic, ginger and hot water. Stir until ingredients are well combined.
Add carrots and broccoli, bring to a boil then reduce heat to a simmer, cover and cook for 10-12 minutes, or until vegetables are cooked thoroughly.
Once vegetables are cooked throughout, place cooked white rice on a plate. Place Mongolian Beef over cooked rice and enjoy immediately!
Nutrition Facts per Serving: