Mongolian Beef
Add some Asian flair to your table with this zesty dish. The garlic, ginger and red pepper will wake up your taste buds, while the veggies round it out for a satisfying meal that's hearty, but not too heavy. Enjoy!
On a specialized diet? This recipe works well for folks following a keto (skip the sugar and rice), dairy-free or gluten-free diet — and, of course, omnivores!
Ingredients
- 1 beef Top Sirloin Steak, cut 1 inch thick (about 1 pound)
- 2 tablespoons minced garlic
- 1/4 to 1/2 teaspoons crushed red pepper
- 1/2 cup chopped green onions
- 1/4 cup oyster sauce
- 2 tablespooons sugar
- 1 tablespoon chopped fresh ginger
- 2 cups bamboo shoots, edamame, baby corn, or water chestnuts
- 2 cups hot cooked rice
Directions
- Cut beef steak in half lengthwise, then crosswise into 1/8-inch strips. Toss beef with garlic and red pepper.
- Heat non-stick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Remove from skillet.
- Add garlic, green onions, oyster sauce, sugar and ginger to same skillet; cook for 1 to 2 minutes or until sauce is hot. Return beef to skillet. Add bamboo shoots; cook and stir until bamboo shoots are hot. Serve over rice.
This recipe was provided courtesy of Kansas Beef. Read the original recipe.
