Mongolian Beef

Photo: Randy Mayor; Styling: Leigh Ann Ross
Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 237
Fat 10.5 g
Satfat 3.5 g
Monofat 4.3 g
Polyfat 1.1 g
Protein 26 g
Carbohydrate 9.1 g
Fiber 1.7 g
Cholesterol 60 mg
Iron 2.7 mg
Sodium 517 mg
Calcium 67 mg

Ingredients

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

Preparation

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 soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

Note:

This recipe originally ran in Cooking Light December, 2009 and was updated for the November, 2012 25th anniversary issue.

Bruce Weinstein and Mark Scarbrough,

November 2012