Mongolian Beef

Oxmoor House
Mongolian BeefRecipe
This spicy Asian favorite gets its flavor from hoisin sauce and dark sesame oil. Hoisin sauce is a versatile, sweet-and-spicy condiment that is used in Chinese cooking and dining much the same way Westerners use ketchup. The dark sesame oil imparts a distinctive nutty taste and aroma to the dish. Serve with boil-in-bag jasmine rice and steamed snow peas.
4 servings (serving size: about 1/2 cup)


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1 (1-pound) flank steak, trimmed and cut into thin slices
Butter-flavored cooking spray
1/3 cup hoisin sauce
2 tablespoons water
2 teaspoons minced peeled fresh ginger
1 teaspoon bottled minced roasted garlic
2 teaspoons dark sesame oil
1/2 teaspoon crushed red pepper
4 green onions


Prep: 4 Minutes
Cook: 6 Minutes

1. Heat a large nonstick skillet over medium-high heat. Coat steak with cooking spray. Cook steak in pan over medium-high heat 3 minutes or until browned and liquid has almost evaporated, stirring occasionally.

2. While steak cooks, combine hoisin sauce and next 5 ingredients in a small bowl. Cut onions crosswise into 1-inch pieces. Add sauce mixture and onions to meat in pan; cook 1 to 2 minutes or until sauce is slightly reduced (do not overcook meat). Serve immediately.

Created date

April 2009

Nutritional Information

Calories 240
Caloriesfromfat 37 %
Fat 10 g
Satfat 2.8 g
Monofat 3.4 g
Polyfat 2.6 g
Protein 25.5 g
Carbohydrate 11.1 g
Fiber 1.1 g
Cholesterol 38 mg
Iron 2.2 mg
Sodium 410 mg
Calcium 45 mg