Mongolian Beef for One
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Cornstarch-coated flank steak seared and tossed in a sweet soy and garlic sauce with green onions.
Ingredients
- 6–8 ounces flank steak sliced across the grain into ¼-inch strips
- 1 tablespoon cornstarch
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon water
- 1 tablespoon vegetable avocado or canola oil
- 1 garlic clove minced
- ¼ teaspoon finely minced fresh ginger OR ⅛ teaspoon ground ginger
- 3 tablespoons chopped green onions
Equipment
- skillet
- whisk
Directions
- Toss the steak strips with the cornstarch until they’re evenly coated.
- In a small bowl, whisk the soy sauce, brown sugar, and water.
- Heat the oil in a 10-inch skillet over medium-high heat. Sear the steak for 1 to 2 minutes per side, then move it to a plate.
- Add the garlic and ginger to the pan and cook for 30 seconds. Pour in the soy sauce mixture and bring it to a boil.
- Put the steak back in and toss for 2 to 3 minutes, until the sauce thickens. Stir in the green onions for about 20 seconds and serve.
Nutrition
Serving: 273g | Calories: 549kcal | Carbohydrates: 39g | Protein: 40g | Fat: 26g | Saturated Fat: 7.2g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1251mg | Potassium: 777mg | Fiber: 0.9g | Sugar: 27g | Vitamin A: 187IU | Vitamin C: 4.5mg | Calcium: 95mg | Iron: 3.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); flank steak counted as raw flank steak, vegetable (the first choice counted). Brands and portions vary, so use it only as an approximation.