Mongolian Beef

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Ginger root

  Raw

  4 tbsp or 24g

• Garlic

  Raw

  2 cloves, minced or 6g

• Soy sauce

  Regular sodium, Shoyu

  ½ cup or 128g

• Water

  Plain, clean water

  ½ cup or 118g

• Honey

  ½ cup or 170g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Beef, flank

  Separable lean and fat, trimmed to 0" fat, choice, raw

  16 oz or 454g

• Cornstarch

  ¼ cup or 32g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 large or 50g

Directions

1. Heat two teaspoons of olive oil in a saucepan over medium heat, add ginger and garlic and sauté for 30 seconds; quickly add the soy sauce and water before the garlic scorches.
2. Add honey and red pepper flakes; raise the heat and simmer for about 3 to 4 minutes, until the sauce thickens. Remove from the heat and set aside.
3. Combine beef strips and cornstarch powder in a zip-top bag (or in a shallow dish) and toss until all beef strips are evenly coated.
4. Heat remaining 2 tablespoons of olive oil in a large frying pan (or wok), until it’s hot but not smoking. Add beef and sauté/stir-fry for 2 minutes until it begins to darken around the edges, stirring every now and then so that it cooks evenly. Remove the meat from the pan and clean the pan.
5. Return the pan back to the heat, add the meat and simmer for one minute. Add the sauce and cook for one minute stirring constantly. Add the green onions and cook for one further minute.
6. Transfer to a plate leaving the excess sauce in the pan and serve.

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