Mongolian Beef

This savory dish is quick and easy to make, making it a perfect choice for busy days. Throw in fresh broccoli and sugar snap peas to make it a meal. You can also substitute low sodium soy sauce for a healthier choice.


1 lb. thin sliced lean beef (top sirloin, flank)
1 T. rice wine vinegar
2 T. soy sauce
2 T. cornstarch
2 T. sugar

Marinate the beef with vinegar, soy sauce, sugar and cornstarch. Set aside for later use. Just before cooking, add 2 T. cooking oil to the pan. Place each piece of beef in a single layer in the hot pan. The pan should be so hot that you can only hold your hand 1" above it for about 3 seconds. Then flip it over and cook the other side. The beef should almost look black.

Sauce:

6 T. soy sauce (low sodium is best)
2 T. sugar
2 T. water
2 T. fresh ginger
2 cloves garlic
8 green onions

Toss the meat and *veggies in this sauce just before serving. Cook on high for 1-2 minutes to quickly stir fry the vegetables. Serve over rice.

*Veggies optional.