How do you make Mongolian beef and what do you serve with it? This Spicy Mongolian Flank Steak Stir-Fry recipe is the answer to both of those questions, since it makes both the perfect beef in savory, sweet, spicy sauce and the spicy rice to serve it over! Did we mention it's all done in 30 minutes? The trick is using Swanson® Spicy Beef Broth to cook the rice instead of water, then use more to add rich, beefy flavor and a little heat to the sauce. While the rice is cooking, stir-fry flank steak, garlic and ginger, add the sauce and cook until thickened. It's a quick and easy way to solve the weeknight dinner question!
Step 1
Cook the rice according to the package directions, using 2 cups broth instead of water.
Step 2
Place the beef into a bowl. Season with salt and pepper, add 1 1/2 tablespoons cornstarch and toss to coat. Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. Add half the beef and stir-fry for 2 minutes or until browned. Remove the beef from the skillet. Repeat with the remaining oil and beef.
Step 3
Place the remaining 1 cup broth, the brown sugar, soy sauce and remaining 1 1/2 tablespoons cornstarch in a bowl and stir until the cornstarch is dissolved.
Step 4
Add the green onion, garlic and ginger to the skillet and cook and stir for 1 minute over medium heat. Increase the heat to medium-high. Add the broth mixture and cook until the mixture boils and thickens. Return the beef to the skillet and cook until hot (if you like a thinner sauce, stir in a bit more broth). Serve the beef mixture with the rice.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
