Rating: 4.5 stars
119 Ratings
  • 1 star values: 5
  • 2 star values: 3
  • 3 star values: 15
  • 4 star values: 26
  • 5 star values: 70

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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light November 2012

Gallery

Read the full recipe after the video.

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients, stirring until smooth.

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  • 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.

Chef's Notes

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

Nutrition Facts

237 calories; fat 10.5g; saturated fat 3.5g; mono fat 4.3g; poly fat 1.1g; protein 26g; carbohydrates 9.1g; fiber 1.7g; cholesterol 60mg; iron 2.7mg; sodium 517mg; calcium 67mg.
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