Mongolian Beef

So D made this. He said it was easy. We both liked the flavors although he wished there were peppers in it. Also we both wished it was a better cut of meat. He said the package of sirloin I got stated it was for pot roast, so it was tough. I just bought the package of steak that looked like flank that said sirloin. So I don't know (he said he would have bought the same one).

Anyway, we both liked it. We had with rice and broccoli.

Mongolian Beef

Photo by ALB

Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.

Ingredients
2 tablespoons low-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
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. 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.


Yield: 4 servings (serving size: 1 cup)

CALORIES 237 ; FAT 10.5g (sat 3.5g,mono 4.3g,poly 1.1g); CHOLESTEROL 60mg; CALCIUM 67mg; CARBOHYDRATE 9.1g; SODIUM 517mg; PROTEIN 26g; FIBER 1.7g; IRON 2.7mg

Cooking Light, DECEMBER 2009