Mongolian Beef Stir Fry
1½ lbs. flank steak, cut into ¼-inch strips
3 tbsp. cornstarch
3 tbsp. vegetable oil
3 garlic cloves, minced
½ cup water
½ cup hoisin sauce
?. cup soy sauce
¼ cup brown sugar
2 tbsp. rice wine vinegar
1 can water chestnuts
1 red bell pepper, chopped
1 head broccoli, cut and lightly steamed
½ onion, chopped
- Coat beef with corn starch and let it sit on the cutting board for 10 minutes.
- In a small saucepan set over medium heat, prepare the sauce. Add 1 tablespoon of vegetable oil and sauté garlic for one minute. Pour water, hoisin sauce, soy sauce, brown sugar and rice wine vinegar in the pan and simmer for 5 minutes, or until the sauce begins to thicken. Keep warm while preparing the rest of the ingredients.
- In a large skillet set over medium-high heat, add remaining 2 tablespoons of vegetable oil. Stir-fry beef quickly until it’s crisp on the outsides, but not cooked all the way through. Transfer cooked beef to a large plate.
- Place vegetables in the skillet and sauté for 4-5 minutes. Add beef and sauce and let simmer for a few minutes, then turn off the heat and let cool slightly before serving with rice or noodles.
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