Mongolian Beef
It takes just 20 minutes to prepare this flavorful and satisfying Top Sirloin Steak stir-fry.
Cook Time: 20 Minutes
Servings: 4
Ingredients: 9
Ingredients
Preparation
-
Step 1
Cut beef Top Sirloin Steak in half lengthwise, then crosswise into 1/8-inch strips. Toss beef with 1 tablespoon garlic and red pepper.
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Step 2
Heat non-stick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Remove from skillet.
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Step 3
Add remaining 1 tablespoon garlic, green onions, oyster sauce, sugar and ginger to same skillet; cook for 1 to 2 minutes or until sauce is hot. Return beef to skillet. Add bamboo shoots; cook and stir until bamboo shoots are hot. Serve over rice.
Nutrition Information
343 Calories
2g SAT FAT
31g PROTEIN
3.7 mg IRON
6.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 343 Calories; 45 Calories from fat; 5g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 70 mg Cholesterol; 555 mg Sodium; 42 g Total Carbohydrate; 2.6 g Dietary Fiber; 31 g Protein; 3.7 mg Iron; 9.9 mg NE Niacin; 0.9 mg Vitamin B6; 1.5 mcg Vitamin B12; 6.2 mg Zinc; 39.5 mcg Selenium; 101 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.
The Essential Ingredients
- Top Sirloin Steak: A versatile, lean cut that delivers big flavor and tenderness. It’s great for grilling, roasting, and pan searing. It comes from the upper portion of the sirloin, so it’s a great balance of leanness and flavor.
- Crushed Red Pepper: Made from dried and crushed red chili peppers, typically including cayenne. It’s a global spice and adds a fiery flavor. Great for adding to pizzas, pasta sauces and marinades.
- Oyster sauce: A savory condiment made from oyster extract, sugar, salt, and cornstarch. Typically used in Asian cuisine for marinades, stir-fries, marinades and vegetable dishes.
- Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), taste that enhances your dish and is known for its versatility.
- Fresh Ginger: An aromatic root with a zesty, sweet flavor. Fresh ginger is sold in knobs, a brownish root. It’s commonly used in Asian and Indian cuisines like soups, tea, stir fry and baked goods. It brings a warm spice to both sweet and savory dishes.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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