Easy Mongolian Beef

Chinese food is a food I miss being low carb. It's also the one ethnic food that I find so easy to make at home. And, without rice. Which makes me sad. I miss rice.

Tonight I made Mongolian Beef. It's not something I order too often while out, but this recipe caught my eye. It's super easy to put together.

I modified it with two things...I added sauted mushroom and zucchini. I needed to bulk this up a bit since I wasn't eating rice with it.

You can make this even lower carb by using a brown sugar substitute. Let me be clear, this isn't a low carb recipe making it as it's listed. I didn't have a sugar substitute, so it had a bit more carbs than I would have preferred.

Easy Mongolian Beef
Recipe from Therecipecritic.com

Photo from TheRecipeCritic.com

Serves: 4

1½ pounds flank steak, sliced thin
¼ c cornstarch
3 T vegetable oil
½ c low sodium soy sauce
½ c brown sugar
¼ c water
1 tsp minced ginger
3 garlic cloves, minced
pinch of red pepper flakes
green onions, sliced for garnish

In a large zip lock bag add the sliced flank steak and cornstarch. Toss the beef to coat evenly. Heat a large skillet to high heat and add the vegetable oil. Once heated, add the steak in a single layer and cook on each side for about a minute until the edges just start to brown. Once the steak is cooked, remove and set aside on a plate.

In a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and bring to a boil. Add the steak to the sauce and allow the sauce to thicken for a couple of minutes. Toss with the chopped green onions and sprinkle with red pepper flakes.