Lunch: Mongolian Beef Stir-Fry

Recipe by Molly Baz Stir-fry is just too easy, fast, and flavorful not to keep in our rotation, and this Mongolian take on beef stir-fry is a game-changer.

Ingredients

1 1/2 lb. flank steak, cut 1/2” thick into 3 ” strips
1/2 tsp. salt
1/3 c. cornstarch
1/2 c. vegetable oil
2 tbsp. ginger, minced
2 tbsp. garlic, minced
1 lb. baby bok choy, quartered
3/4 c. low sodium soy
1/2 c. water
1/4 c. SPLENDA® Brown Sugar Blend
4 scallions, thinly sliced for garnish

Instructions

Season beef with salt and toss in a medium bowl with cornstarch.
In a small bowl, whisk together soy sauce, water, and SPLENDA® Brown Sugar Blend.
Heat vegetable oil in a large skillet or wok over medium high heat, add half the beef, and cook until golden brown and starting to crisp, about 3 minutes. Transfer to a plate and repeat with remaining beef.
Discard all but 1 Tbsp. of the fat and return the skillet to medium heat. Add garlic and ginger and sauté until fragrant, about 1 minute. Add bok choy and cook, tossing occasionally for about 2 minutes.
Return the beef to the pan, add sauce and bring to a boil. Simmer for 2 minutes or until sauce has thickened and coats beef and bok choy.
Divide among bowls and top with sliced scallions.

Add a review for Mongolian Beef Stir-Fry