Mongolian Beef with Jaca

A PF Chang's-style classic — thin slices of flank steak flash-fried until crispy and tossed in a sweet, garlicky soy and ginger sauce. All the conventional sugar is replaced with Jaca (allulose) at double the amount for a healthier take on this beloved takeout favorite. This is a Jaca-adjusted healthier version.

Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 4

Ingredients:

• 2 tablespoons + 2 teaspoons vegetable oil, divided
• 1/2 teaspoon fresh ginger, minced
• 4 garlic cloves, finely minced
• 1/2 cup less-sodium soy sauce
• 1/4 cup water
• 1 cup Jaca (allulose) — replaces 1/2 cup conventional brown sugar at 2x ratio
• 1 pound flank steak, thinly sliced against the grain
• 1/3 cup cornstarch
• 2 green onions, sliced

Instructions:

• — Place the flank steak in the freezer for about 20 minutes to firm up, then slice it against the grain into thin 1/4-inch strips. Toss the sliced beef with cornstarch, shaking off any excess, and set aside.
• — In a 10-inch skillet, heat 2 teaspoons of vegetable oil over medium-low heat. Stir in the minced ginger and garlic and cook until fragrant, about one minute.
• — Add the soy sauce, water, and 1 cup Jaca (allulose) to the skillet. Bring to a boil and let it cook for 3-5 minutes until slightly thickened. Transfer the sauce to a small bowl and set aside.
• — Heat 1 tablespoon of oil in a separate pan or wok over medium-high heat. Cook the cornstarch-coated beef in small batches for about 2 minutes per batch — do not overcrowd the pan. Set aside and repeat with remaining beef, adding another tablespoon of oil as needed.
• — Once all of the beef is browned, return all the beef to the skillet and pour the sauce back in. Heat over medium until hot and bubbly, tossing to coat every piece.
• — Remove from heat and stir in the sliced green onions. Serve immediately over steamed white rice.

This is a Jaca-adjusted healthier version of Mongolian Beef — all the caramelized, sticky-sweet flavor of the original without conventional sugar.