Mongolian Beef and Spring OnionsAdd to Cookbook user submitted recipe
- 2 (cup) vegetable oil, plus 2 teaspoons
- 1 (tablespoon) garlic, finely chopped
- 1/2 (cup) soy sauce
- 1/2 (cup) water
- 2/3 (cup) dark brown sugar
- 1 (pound) beef flank steak, sliced 1/4 inch thick on the diagonal
- 2 (bunch) green onions, cut in 2-inch lengths
- Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic until it releases it's fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes.
- Heat the rest of the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
- Drop beef 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. Remove the beef from the oil with a large slotted spoon, and allow to drain.
- 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 for 2 to 3 minutes more.
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- Total Fat
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- Dietary Fiber
- Vitamin A
- Vitamin C