Mongolian Beef

Photo: Johnny Autry; Styling: Cindy Barr

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 237
  • Fat: 10.5g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 26g
  • Carbohydrate: 9.1g
  • Fiber: 1.7g
  • Cholesterol: 60mg
  • Iron: 2.7mg
  • Sodium: 517mg
  • Calcium: 67mg

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. 1. Combine first 8 ingredients, stirring until smooth.
  2. 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.

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