Mongolian Beef

• 20 min
• 4 SERVINGS
• 340 Cal
• 31 g Protein

Ingredients:

• 1 beef Top Sirloin Steak, cut 1 inch thick (about 1 pound)
• 2 tablespoons minced garlic, divided
• 1/4 to 1/2 teaspoons crushed red pepper
• 1/2 cup chopped green onions
• 1/4 cup oyster sauce
• 2 tablespooons sugar
• 1 tablespoon chopped fresh ginger
• 2 cups bamboo shoots, edamame, baby corn or water chestnuts
• 2 cups hot cooked rice

Cooking:

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.
2. Heat nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until internal temperature of 145°F for medium as measured by a meat thermometer. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef.
3. Add remaining 1 tablespoon garlic, green onions, oyster sauce, sugar and ginger to same skillet; cook 1 to 2 minutes or until sauce is hot. Return beef to skillet. Add bamboo shoots; cook and stir until bamboo shoots are warm. Serve over rice.