Mongolian Beef

A recipe from the P.F. Chang's Inspired Meal Plan by Tasty Tactics

Mongolian Beef

Servings: 1

Prep Time: 6 minutes

Cook Time: 5-10 minutes

Ingredients (per serving)

• 1/2 Cup cooked rice

• 2 Tablespoons vegetable oil

• 6 Ounces flank steak

• 1 Tablespoon cornstarch

• 1/2 Teaspoon ginger, grated

• 1 Teaspoon garlic, minced

• 2 Tablespoons soy sauce

• 2 Tablespoons water

• 1 Tablespoon brown sugar

• 1 individual green onion

Directions

1. Follow package instructions to prepare the rice (optional).

2. Heat 2 Tablespoons per serving of oil in a wok or small pan over medium heat.

3. Slice the flank steak into ¼" slices. Sprinkle with cornstarch and toss to coat. Gently shake off any excess.

4. Cook the beef in small batches for about 2 minutes each side, until browned. Remove from the oil and drain.

5. Leave only 1 teaspoon of hot oil in the pan, draining the remaining oil

   1. If preparing additional veggies like carrots or broccoli, add the veggies to the pan at this time. Sauté until vibrant in color (1-2 minutes) then add a splash of water, cover with the lid and steam for 1-2 minutes until tender. Season lightly with salt and pepper and remove from the pan. Add 1 teaspoon of oil back to the pan for the following step.

6. Add ginger and garlic and stir just until fragrant (about 1 minute).

7. Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened.

8. Add cooked beef and veggies to the sauce and heat until bubbly and warmed through, about 3 minutes

9. Remove from heat and sprinkle with sliced green onions.

10. Serve over cooked rice.