Mongolian Beef

Ingredients

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Garlic

  Raw

  2 cloves, minced or 6g

• Water

  Plain, clean water

  1 cup or 237g

• Oyster sauce

  Ready-to-serve

  1 tbsp or 18g

• Salt

  Table

  1 tbsp or 18g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  200g

• Garlic powder

  Spices

  1 tsp or 3g

• Onions

  Raw

  ½ small or 35g

• Paprika

  Spices

  1 tsp or 2g

• Usda Commodity, Potato wedges, frozen

  250g

Directions

1. Prepare rice as per package directions; set aside.
2. Slice the steak into small thin pieces against the grain. In a large zip-top bag add the starch and add the beef to it. Close the ziploc bag and shake really well until each pieces is coated with cornstarch. Refrigerate until ready to use.
3. For the sauce: In a small sauce pan add the oil, soy sauce, brown sugar, garlic, and water. Stir and cook over medium heat until sauce thickens, about 20 minutes. Set aside.
4. In a non-stick skillet heat the oil. When the oil is hot, add beef and cook until browned. Remove beef from skillet to a bowl and empty the oil from the skillet. Return beef to skillet and pour sauce over the beef. Stir and cook for a couple more minutes.
5. Serve over rice and garnish with green onions.