Serves: 5
Total Calories: 83
Mix meat, garlic, vinegar, red pepper flakes, 1 tablespoon soy sauce and 2 tablespoons cornstarch. Let stand for 30 minutes.
Combine broth, rest of the cornstarch, and the rest of the soy sauce in small bowl and set aside.
Heat 2 Tablespoons cooking oil in Dutch oven over medium heat, add meat and stir fry until done.
Remove meat and add vegetables and additional cooking oil if needed.
Stir fry until vegetables are starting to get tender but still slightly crisp.
Return meat and add cornstarch and broth mixture. Cook until thickens.
Serve with steamed rice.
This Mongolian Beef recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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