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Nutrition Facts
Serving Size 1 (236g) Recipe makes 6 servings The following items or measurements are not included below: black bean garlic sauce
Calories 344
Calories from Fat 134		(39%)
Amount Per Serving		%DV
	Total Fat 15.0g	23%
	Saturated Fat 5.9g	29%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 77mg		25%
Sodium 1425mg		59%
Potassium 663mg		18%
Total Carbohydrate 5.5g		1%
	Dietary Fiber 1.0g	3%
	Sugars 1.8g
Protein 45.0g		90%
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Mongolian Ginger Beef

Recipe #351399 | 40 min | 30 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Celticevergreen
Jan 22, 2009

This recipe is from a restaurant in Anshan, China where I taught ESL to Chinese children. Recipe does not have 2 hour marinating time listed. This recipe has been modified since 1 star review.

SERVES 6 (change servings and units)

Ingredients

1/2 cup soy sauce
1 tablespoon garlic, chopped
1 tablespoon fresh ginger, chopped
1 teaspoon sesame oil
1 teaspoon ground black pepper
2 lbs beef flank steak
1/2 cup red pepper, julienned about 3-inch long strips
1/2 cup green pepper, julienned
1/2 cup onion, julienned
1 cup broccoli floret, blanched
1/2 cup black bean garlic sauce
green onion (garnish)
cooked rice (Jasmine preferred)

Directions

1
Combine soy sauce, chopped garlic and ginger, sesame oil and black pepper in a large mixing bowl and whisk together. Slice flank steak on a bias, approximately 1/8-inch thick. Add to marinade, cover, and refrigerate for a minimum of 2 hours. When ready to cook, drain marinade from meat.
2
Lightly oil wok or deep skillet. Grill the beef for 2 minutes. Add the peppers, onions, and broccoli. Continue cooking for 1 to 2 minutes until beef is almost cooked throughout. Add sauce and toss with beef mixture. Coat well and continue to saute for 1 minute. Remove from heat. Garnish beef with green onion straws and serve with steamed jasmine rice.