Low Carb Mongolian Beef Recipes

LOW CARB MONGOLIAN BEEF

Steps:

• Cut the steak into very thin slices against the grain.
• Mix the marinade ingredients in a medium bowl.
• Add the sliced beef to the bowl and toss to combine. Let marinate for 1 hour in the fridge.
• When you are ready to cook, drain the meat from the marinade but reserve the liquid for later.
• Pour the canola oil into a large wok or cast-iron skillet and heat it until it's almost smoking. Oil must be hot!.
• Add the beef to the very hot oil and keep stir-frying over high heat. Taking care not to burn it for just 1-3 minutes. Cook in batches.
• Once you cooked the meat, add it all back to the pan, and add the remaining marinade, cook for just a minute or two. Add the green onions and toss.
• Serve hot.

LOW FAT MONGOLIAN BEEF

Steps:

• Slice the flank steak against the grain and toss in ¼ cup of cornstarch. (I use a large zip loc bag)
• Make sauce: Heat ½ tsp olive oil, add ginger and garlic. Cook but don't burn. Add the soy sauce, water and brown sugar - bring to a boil for 2-3 minutes. Remove from heat and place sauce in a separate bowl.
• Add 1 tsp oil and brown beef (if the beef seems oily you might want to take it out of the skillet and let drain on a paper towel)
• Add sauce, green onions and cook through
• Serve with rice.