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Goldkeys Recipes	Mongolian Beef and Spring Onions	Share
Description:	This is a wonderful recipe and quite different from others I’ve made. With all the brown sugar included, the meal is quite sweet. Serving over rice soaks up the sauce very nicely.

Cook: Steven Goldsmith Servings:   4    Calories Total Fat Sat. Fat Trans Fat Poly Fat Mono Fat. Cholesterol Sodium Total Carbs Diet. Fiber Sugars Add Sugars Protein Vitamin A Vitamin B6 Vitamin B12 Vitamin C Vitamin D Vitamin E Vitamin K Calcium Iron Potassium Thiamin Riboflavin Niacin Phosphorus Magnesium Zinc Folate : Calories: 2,425 Per Serving: 606   Source:   Allrecipes.com

Preparation:   0:40 Cook Time:   0:40 Total Time:   1:20

Edit Recipe Images Serve over rice.

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Alternate Ingredients:

Ingredients

Beef Portion:
	Ingredient, Type	Amt	Unit	Calories Total Fat Sat. Fat Trans Fat Poly Fat Mono Fat. Cholesterol Sodium Total Carbs Diet. Fiber Sugars Add Sugars Protein Vitamin A Vitamin B6 Vitamin B12 Vitamin C Vitamin D Vitamin E Vitamin K Calcium Iron Potassium Thiamin Riboflavin Niacin Phosphorus Magnesium Zinc Folate	Calories	Grams	Note
1	Steak, Beef Flank	1.0		lb	871	454	Sliced 1/4 inch thick on the diagonal
2	Garlic	1.0		tbl	13	8	Finely chopped
3	Ginger Root, Fresh	1/2		tsp	0.8	1	Grated
4	Scallions (green onions)	10.0		item	48	150
5	Corn Starch	1/4		cup	108	29
6	Soy Sauce, Less Sodium	1/2		cup	80	120
7	Water	1/2		cup		112
8	Sugar, Dark Brown	2/3		cup	480	128	Preferred
9	Sugar, Light Brown			cup		0
10	Oil, Vegetable	2.0		tsp	80	9
11	Oil, Vegetable	1.0		cup	385	44	For frying
Beef Total:				2,065	1,054
Rice Portion:
	Ingredient, Type	Amt	Unit	Calories Total Fat Sat. Fat Trans Fat Poly Fat Mono Fat. Cholesterol Sodium Total Carbs Diet. Fiber Sugars Add Sugars Protein Vitamin A Vitamin B6 Vitamin B12 Vitamin C Vitamin D Vitamin E Vitamin K Calcium Iron Potassium Thiamin Riboflavin Niacin Phosphorus Magnesium Zinc Folate	Calories	Grams	Note
1	Rice, Brown	1.0		cup	360	100
Rice Total:				360	100
Recipe Total:				2,425	1,154

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Directions

			Directions:
	1	Trim Beef Flank Steak. Slice ,Beef Flank Steak diagonally across grain into 1/4 inch slices,
	2	Chop Garlic and grate Ginger into a small bowl.
	3	Cut Scallions into 2" slices.
	4	Measure Soy Sauce,Water,Dark Brown Sugar into small mixing bowl.
	5	Place the sliced Beef Flank Steak into a medium mixing bowl, and stir the Corn Starch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
	6	Meanwhile, heat 2 teaspoons of Vegetable Oil in a saucepan over medium heat.
	7	Cook and stir the Garlic,Ginger until they release their fragrance, about 30 seconds.
	8	Add Dark Brown Sugar and soy sauce mixture. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
	9	Meanwhile, heat 1 cup Vegetable Oil in a wok to 375°.
	10	Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 1 minute per side. Remove the beef from the oil and allow to drain on paper towels to remove excess oil.
	11	Meanwhile, cook Brown Rice.
	12	Pour the oil out of the wok, and return to medium heat. Return the beef slices to the wok, 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 until the onions have softened and turned bright green, about 2 minutes.
	13	Serve.

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