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Mongolian Beef

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.

Oxmoor House APRIL 2009

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

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 37%
  • Fat: 10g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 2.6g
  • Protein: 25.5g
  • Carbohydrate: 11.1g
  • Fiber: 1.1g
  • Cholesterol: 38mg
  • Iron: 2.2mg
  • Sodium: 410mg
  • Calcium: 45mg
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Mongolian Beef recipe

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