Mongolian Beef

I didn’t have any green onions when I decided to make this last night so I used 1/4 of a large red onion, thinly sliced length-wise. Before cooking the beef, sauté the onions in the pan coated with cooking spray, until nicely brown and softened. Remove onions from pan and add them at the end. Serve this slightly spicy dish over wild rice noodles to catch all the delicious sauce.

Yield: 4     (serving size: 1 cup)

2 tbsp. low-sodium soy sauce

mongolian-beef

1 tsp. sugar

1 tsp. cornstarch

2 tsp. dry sherry

2 tsp. hoisin sauce

1 tsp. rice vinegar

1 tsp. chile paste with garlic

1/4 tsp. salt

2 tsp. peanut oil or sesame oil

1 tbsp. minced peeled fresh ginger

1 tbsp. minced fresh garlic

1 lb. ground sirloin steak, thinly sliced across the grain

16 medium green onions, cut into 2-inch pieces

  1. Combine first (8) ingredients, stirring until smooth.
  2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add say sauce mixture; cook 1 minute or until thickened, stirring constantly.

CALORIES 237; FAT 10.5g (sat. 3.5g); CHOL 60mg; SOD 517mg; CARB 9.1g; FIBER 1.7g; PROTEIN 26g

Based on recipe from Cooking Light magazine, December 2009


banner ad

Leave a Reply