I used to love Mongolian Beef when I was kid when my parents used to take me to our favorite Chinese restaurant. I haven’t had it in a while, so I tried to replicate the dish with flank steak and make it as low-carb and low-fat as possible. I served mine with broccoli and had some rice for the kids, and everyone was happy. I hope you like this recipe for Mongolian Flank Steak that I developed for Laura’s Lean Beef. See their website for more great recipes.
Mongolian Flank Steak
4 to 6 servings
1/2 cup rice wine vinegar
1/4 cup hoisin sauce
3 tablespoons low-sodium soy sauce
1 tablespoon honey
2 garlic cloves, minced or 2 tablespoons finely chopped shallots
1 1/2 pounds lean flank steak, cut into 1-inch pieces
4 green onions, chopped
Noodles, broccoli, or rice, green onions
1. Whisk together rice wine vinegar, hoisin sauce, soy sauce, honey, and garlic in a small bowl, mixing well. Pour 1/2 cup marinade over flank steak in a zip-top plastic bag. Refrigerate at least 30 minutes up to 8 hours; reserve remaining marinade for later use.
2. Remove steak from marinade. Heat a large nonstick skillet over medium heat coated with cooking spray. Cook flank steak 5 to 8 minutes or until beef is to desired degree of doneness, stirring occasionally. Add green onions and cook 2 minutes more. Add remaining marinade, if desired. Serve over noodles, broccoli or rice and additional green onions, if desired. Serve immediately.