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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 3 |
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I found a version of this because we love the PF Changs version so much. I adapted it from Tish's PF Chang's Mongolian Beef Recipe (Recipe Number 66121). I adapted it and found the weight watchers points as: 9 points per serving...this does not include rice. It is one of our super favorites! (Most of the time I only use 1 tsp of the olive oil.) Ingredients:
1 1/2 teaspoons olive oil |
1/2 teaspoon fresh ginger, minced |
1 tablespoon fresh garlic |
1/2 cup soy sauce |
1/2 cup water |
3/4 cup brown sugar, do not pack |
3/4 lb flank steak |
1/4 cup cornstarch |
1 bunch green onion, cut in 1 1/2 in strips |
cooked rice |
Directions:
1. Slice the flank steak against the grain and toss in 1/4 cup of cornstarch. (I use a large zip loc bag)
2. Make sauce: Heat 1/2 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.
3. 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)
4. Add sauce, green onions and cook through
5. Serve with rice.
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