Forget the fast food--this take on Mongolian Beef delivers all the flavor without the insane sodium and fat levels. This vibrant, Asian-inspired dish brings just the right amount of spice to the plate. But to make it a bit more kid-friendly and eliminate the heat altogether, just leave out the chile paste. Serve this bold beef favorite over wide rice noodles to catch all the garlic- and ginger-laced sauce. To add a little more green to the plate, add a side of steamed or roasted broccoli.
2 tablespoons lower-sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chile paste with garlic (such as sambal oelek)
1/4 teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces
How to Make It
Combine first 8 ingredients, stirring until smooth.
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 soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
This recipe originally ran in Cooking Light December, 2009 and was updated for the November, 2012 25th anniversary issue.
I made this tonight with bottom round steak, minus the salt, and am so glad I did. I did double the sauce and was glad I did, the amount was just right. Mongolian Beef is one of my favorite Asian foods and this recipe did not disappoint. The flavors in the sauce were just perfect, not too sweet and with almost the perfect amount of heat. I might increase the chili paste just a little next time. I made the sauce first, before beginning my meat and veggie prep (we served stir fry carrots and broccoli on the side, with rice) and noticed that the sauce had already begun to thicken by the time I poured it over the cooked meat and scallions in my wok. Based on that, I'm giving serious thought to using the sauce as a glaze for beef skewers as an appetizer for my next summer grill party. I'm pretty sure it will be a big hit. Try this, I don't think you'll be disappointed.
It's not bad and it's fairly quick and easy to make, though I would highly recommend using skirt or flank steak instead of "sirloin" which is itself a somewhat vague ingredient to specify since there are different cuts of sirloin with some being waaay too fatty for this to work. Also, my pound of sliced flank steak gave up a fair amount of liquid when I put it into the pan, so there was no way it could brown. As someone else pointed out, you really might want to consider cooking everything on high, not the suggested med-hi. Thankfully, cut thin and only cooked for a short time, they steak stayed tender, albeit just a little more chewy than I'd like. However, the biggest culprit in this meal was the flavor, or lack of it - this dish is just kind've bland, even after doubling the sauce, which you will have to do if you want any flavor at all. I even went with heaping teaspoons of the chili-garlic paste and it didn't make much of a dent. BTW, for folks who felt this was too spicy as it is, what is wrong y'all?!?!?! I ended up eyeballing how many scallions to use because, well, what the heck is a medium scallion? Cooking Light, why not just give the equivalent in cups? Green onion size can be somewhat subjective. Lastly, when you factor in clean up and prep, this WILL take closer to 35-40 minutes. If, like me, you get some particularly gritty green onions that require a good deal of cleaning then that alone can take up a lot of the supposed 15 minutes that CL estimates for this meal. I added on a side of sauteed sugar snap peas which take a few minutes to trim, so the whole thing was closer to an hour, start-to-finish, prep, cook, and cleaning.
I made this tonight and was pleasantly surprised by how good it was! What I hate about this dish at a restaurant is you end up feeling horrible after you eat it. This recipe was super tasty and light. I did make a few changes/additions:
1.) I think you can omit the salt completely. I LOVE salt and this dish was too salty.
2.) I TRIPLED the sauce. It made a lot of sauce, however if you serve over rice it's nice to have extra sauce(better than not having enough)
3.) I was EXTRA careful not to over cook beef. So I browned it as suggested at the beginning to rare/med-rare then took out of pan with tongs and placed on a warmed plate until the end. Once I was on the step to throw the sauce mixture back in pan I threw the beef back in to warm up to Medium doneness (doing it this was is the way to go, promise!)
4.) Also once I threw the beef in with the sauce at the end I threw in some broccoli I had already steamed earlier that day to crisp tender.
Hubby thought it was delish!!!!