Mongolian Beef
Our version of this popular takeout dish is much lower in fat and sodium than the restaurant version, quick and easy to prepare and totally delicious. Serve over steamed white rice or rice noodles to soak up all of the savory sauce.
prep time
5 minutes
cook time
5 minutes
Ingredients
2 tablespoons low sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon garlic chili paste
1/4 teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1/2 yellow or white onion, cut into slivers
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon garlic chili paste
1/4 teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1/2 yellow or white onion, cut into slivers
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces
Directions
Combine first 8 ingredients, stirring until smooth.
Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, onions and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly. Serve immediately.
Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, onions and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly. Serve immediately.
Looking for inspiration? Try these recipes:
Tomato Orzo Soup
Mushroom Cacciatore
Caramelized Onion and Blue Cheese Tart
