Mongolian Beef and Rice

Ingredients

• White rice

  Short-grain, raw, unenriched

  1 ⅓ cup or 266g

• Beef, flank

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

  32 oz or 907g

• Soy sauce

  Made from soy (tamari)

  1 cup or 288g

• Garlic

  Raw

  4 cloves, minced or 12g

• Water

  Plain, clean water

  1 cup or 237g

• Extra Virgin Olive oil

  First Cold Pressed - Kirkland Signature

  2 tbsp or 30g

• Rice wine vinegar

  2 tbsp or 30g

• Crushed red pepper flakes

  1 tbsp or 1g

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.

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