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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Mongolian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. | 2. Don't get the oil too hot. | 3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. | 4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. | 5. Remove it from the heat. | 6. Slice the flank steak against the grain into 1/4" thick bite-size slices. | 7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. | 8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. | 9. Let the beef sit for about 10 minutes so that the cornstarch sticks. | 10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). | 11. Heat the oil over medium heat until it's nice and hot, but not smoking. | 12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. | 13. You don't need a thorough cooking here since the beef is going to go back on the heat later. | 14. Stir the meat around a little so that it cooks evenly. | 15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. | 16. Put the pan back over the heat, dump the meat back into it and simmer for one minute. | 17. Add the sauce, cook for one minute while stirring, then add all the green onions. | 18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. | 19. Leave the excess sauce behind in the pan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	2	teaspoons		79.56	0.0	0.0	9.0
ginger	1/2	teaspoon	minced	0.8	0.1777	0.0182	0.0075
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
water	1/2	cup		0.0	0.0	0.0	0.0
splenda brown sugar	1/2	cup	blend	-	-	-	-
vegetable oil		cup		-	-	-	-
steak	1	lb		557.6013	0.0	98.1016	15.368
green onion	2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.