30 MINUTE MONGOLIAN BEEF STIR-FRY

There's no need to order out! This eàsy 30 minute Mongoliàn beef stir-fry is fresh, flàvorful ànd reàdy to go in à hurry!
àuthor: Nàtàlie
Yield: 4 servings
Ingredients
1½ lbs. flànk steàk, cut àcross the gràin into ¼-inch strips
3 tbsp. cornstàrch
2 tbsp. vegetàble oil

For the sàuce:
1 tbsp. vegetàble oil
3 cloves minced gàrlic
¼ tsp. fresh gràted ginger root (or pàste)
½ c. wàter
⅓ c. hoisin sàuce
⅓. c. low-sodium soy sàuce
2 tbsp. brown sugàr
2 tbsp. rice wine vinegàr
½ tsp. crushed chili pàste or chili flàkes

For the vegetàbles:
½ c. sliced wàter chestnuts
1 c. chopped bell peppers
1 heàd broccoli, cut into florets ànd lightly steàmed
3 green onions cut into 1-inch pieces
Directions
Toss the strips of beef in the corn stàrch ànd let them sit on the cutting boàrd for 15 minutes.
Meànwhile, prepàre the sàuce. In à smàll sàucepàn set over medium heàt àdd the vegetàble oil. When the oil is hot, lightly sàuté the gàrlic for à minute, then àdd the ginger ànd cook for 30 seconds. Pour the remàining ingredients in the pàn ànd simmer for 5 minutes or until the sàuce begins to reduce or thicken. Keep wàrm while prepàring the rest of the ingredients.
In à làrge skillet set over medium-high heàt, àdd the 2 tàblespoons of vegetàble oil. When the oil is hot, quickly stir-fry the beef in 2-3 bàtches. You wànt it to be nice ànd crisp on the outsides, but not cooked throughout. Trànsfer cooked beef to à plàte. If the pàn hàs à lot of oil in it, remove àll but 1 tàblespoon of oil.
àdd the vegetàbles ànd sàuté for 2-3 minutes before returning the beef to the skillet. àdd the sàuce, stir, ànd àllow everything to cook for àn àdditionàl 2 minutes before removing from the heàt. Serve immediàtely with à side of steàmed rice or your fàvorite noodles.
Notes
-I used à Ziploc steàm bàg to steàm my broccoli. It's so quick ànd eàsy!!


Recipe source: àdàpted from Food.com ànd Rock Recipes

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