Mongolian Beef Rice Bowl

Ingredients

• 11 oz flank steak, thinly sliced
• 1.5 tbsp soy sauce
• 1 tbsp honey
• 3 cloves garlic, minced
• 0.5 cup green onions, cut in 1-inch pieces
• 1 tbsp cornstarch
• 1 tbsp olive oil
• 0.5 tbsp toasted sesame oil
• 1.75 cups cooked white rice

Instructions

1. Slice the flank steak thinly against the grain and toss with the cornstarch until lightly coated. Whisk the soy sauce, honey, and minced garlic into a sauce.
2. Heat the olive oil in a wok or large skillet over high until nearly smoking, add the steak in a single layer, and sear 2 minutes without stirring until crisp and browned, then toss 1 minute more.
3. Pour in the sauce and toss 1 to 2 minutes until it bubbles down into a sticky glaze that coats the beef.
4. Turn off the heat, add the green onions and sesame oil, and toss once. Serve over the warm white rice.

Nutrition (per serving)

Calories

612

Protein

39 g

Fat

24 g

Carbs

58 g