Cheesy Ground Beef Empanadas

30 Minute Mongolian Beef Stir-Fry

3 cloves minced garlic
3 tbsp. cornstarch
1 tbsp. vegetable oil
2 tbsp. vegetable oil
1½ lbs. flank steak, cut across the grain into ¼-inch strips

  • First step is Toss the strips of beef in the corn starch and let them sit on the cutting board for 15 minutes.
  • And then, Meanwhile, prepare the sauce. In a small saucepan set over medium heat add the vegetable oil. When the oil is hot, lightly sauté the garlic for a minute, then add the ginger and cook for 30 seconds. Pour the remaining ingredients in the pan and simmer for 5 minutes or until the sauce begins to reduce or thicken. Keep warm while preparing the rest of the ingredients.
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