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Mongolian Sticky Beef

Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 356kcal

Ingredients

  • 6 oz Rice noodles
  • 2 tbsp Canola oil
  • 2 cups Zucchini cut into half moons
  • 1/4 cup Carrots sliced into thin rounds
  • 1 cup Mushrooms
  • 1 tsp Fresh ginger finely minced
  • 2 cloves Garlic crushed
  • 8 oz Sirloin steaks sliced thin
  • 2 tbsp Scallions chopped, plus more for garnish
  • 3 tsp Cornstarch
  • 1/2 cup Beef broth
  • 1/4 cup Reduced-sodium soy sauce
  • 1 tbsp Rice wine vinegar
  • 2 tbsp Brown sugar
US Customary - Metric

Instructions

  • Cook the rice noodles according to the directions on the package. Drain well then set aside.
  • Heat the oil in a non-stick pan over medium-high heat. Add the zucchini, carrots, and mushrooms. Sauté for 3 minutes. Add the ginger, garlic, steak, and half of the scallions. Sauté until the steak is no longer pink. Season with salt and pepper. Stir in the cornstarch.
  • Add the broth, soy sauce, vinegar, and sugar to the pan.
  • Simmer for 3-5 minutes, until the liquid thickens. Toss with the noodles. Garnish with scallions.

Nutrition

Calories: 356kcal | Carbohydrates: 48g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 767mg | Potassium: 540mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1491IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 2mg