Mongolian Flank Steak from Cuisine Lite
Elevate your weeknight dining with this savory and satisfying Mongolian Flank Steak from Cuisine Lite, a lighter twist on the classic takeout favorite. Featuring tender slices of seared flank steak bathed in a rich, umami-packed sauce of low-sodium soy sauce, brown sugar, garlic, and fresh ginger, this dish balances bold flavors with mindful ingredients. A touch of sesame oil and a dash of red pepper flakes lend depth and subtle heat, while crisp green onions add a fresh pop of brightness. Perfectly paired with nutty brown rice, this quick and easy recipe comes together in just 30 minutes, making it ideal for busy evenings. Whether you're looking for a healthier Asian-inspired dinner or a crowd-pleasing meal, this flavorful dish is sure to impress.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 0.25 cup Low-sodium soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame oil
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Vegetable oil
- 3 stalks Green onions, sliced
- 0.25 teaspoon Red pepper flakes
- 2 cups Cooked brown rice
Instructions
Slice the flank steak thinly across the grain into bite-sized strips. Pat the slices dry with paper towels to ensure even cooking.
In a small bowl, combine the soy sauce, brown sugar, cornstarch, water, sesame oil, minced garlic, and grated ginger. Stir well until the sugar and cornstarch dissolve, forming a smooth sauce. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the steak slices in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side or until browned but not fully cooked through. Remove the steak from the skillet and set it aside.
Reduce the heat to medium and pour the prepared sauce into the same skillet. Stir constantly until the sauce thickens slightly, about 2-3 minutes.
Add the cooked steak back into the skillet, stirring to coat the pieces evenly with the sauce. Toss in the green onions and sprinkle with red pepper flakes for a hint of heat. Cook for an additional 2-3 minutes until the steak is fully cooked and the onions are slightly wilted.
Serve hot over a bed of cooked brown rice for a complete meal. Optionally, garnish with additional green onion slices or sesame seeds for added texture and flavor.
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 26.8 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4459 mg | 194% | |
| Total Carbohydrate | 139.0 g | 51% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 18.6 g | ||
| Protein | 151.4 g | 303% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 78 mg | 6% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1754 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
