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Ingredients
Scale
- 2 thinly sliced new york strip steaks about 1 1/2 pounds
- 3 tablespoons cornstarch
- 3 1/2 tablespoons vegetable oil divided
- 3 minced garlic cloves
- 1 tablespoon minced ginger
- 1/3 cup low sodium soy sauce
- 1/4 cup water
- 1/4 cup light brown sugar
- 2 green onions sliced into 1 inch pieces
- salt and pepper to taste
- 1 teaspoon toasted sesame seeds optional
- steamed rice for serving
Instructions
- Season the sliced steak with salt and pepper. Toss the steak in cornstarch until fully coated and set aside.
- In a large skillet over medium-high heat, add 1 tablespoon of oil. Sauté garlic and ginger for 1 minute.
- Add soy sauce, water, and light brown sugar to the skillet and bring to a boil until the sugar dissolves, about 2 minutes. Pour the sauce into a measuring cup and set aside.
- Return the skillet to heat and add the remaining oil. Sear the steak for 1 to 2 minutes on each side until browned.
- Pour the sauce back into the skillet and stir with the beef. Simmer for 1 to 2 minutes until the sauce thickens.
- Add green onions and cook for an additional minute until the sauce coats the back of a wooden spoon.
- Serve the Mongolian beef over steamed rice.
Notes
Feel free to adjust the sweetness by adding more or less brown sugar according to your taste.
This dish pairs perfectly with steamed vegetables for added nutrition.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 389
- Sugar: 8g
- Sodium: 802mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 70mg