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Mongolian Beef

Prep time 4 mins
Cook time 6 mins
Yield 4 servings (serving size: about 1/2 cup)
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.


  • 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

Nutrition 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

How to Make It

  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.

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