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Mongolian Beef

Mongolian Beef
Photo: Randy Mayor; Styling: Leigh Ann Ross
Total time 20 mins
Yield

4 servings (serving size: 1 cup)

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.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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