Mongolian Beef and Spring Onions

Mongolian Beef and Spring Onions
You can never have too many main course recipes, so give Mongolian Beef and Spring Onions a try. This recipe makes 4 servings with 477 calories, 26g of protein, and 22g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. A mixture of beef flank steak, cornstarch, water, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the fresh ginger root you could follow this main course with the Flourless almond ginger cookies as a dessert. It is perfect for Spring.

Instructions

1
Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds.
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Vegetable OilVegetable Oil
GarlicGarlic
GingerGinger
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Sauce PanSauce Pan
2
Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens.
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Brown SugarBrown Sugar
Soy SauceSoy Sauce
SauceSauce
SugarSugar
WaterWater
3
Remove sauce from the heat, and set aside.
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SauceSauce
4
Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
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Corn StarchCorn Starch
BeefBeef
MeatMeat
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BowlBowl
5
Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
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Vegetable OilVegetable Oil
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Frying PanFrying Pan
WokWok
6
Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes.
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Corn StarchCorn Starch
ShakeShake
BeefBeef
Cooking OilCooking Oil
7
Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
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BeefBeef
Cooking OilCooking Oil
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Slotted SpoonSlotted Spoon
Paper TowelsPaper Towels
8
Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.
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Green OnionsGreen Onions
OnionOnion
SauceSauce
BeefBeef
Cooking OilCooking Oil
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Frying PanFrying Pan
WokWok
DifficultyMedium
Ready In30 m.
Servings4
Health Score8
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