Mongolian Beef and Vegetables

It's interesting we have a Mongolian Beef recipe, yet neither of us really remember it.  What's even odder, is we had it like 3 weeks ago.  I think I like this one better anyway, because it has vegetables in it.  Not that I love vegetables, but I love bulk.  So anyway, D made this (of course).  We were able to use a carrot that was in the refrigerator.  Instead of sugar snap peas, we subbed edamame for that because we had some from last week.

We were supposed to have with a Soba Noodles recipe (subbed with Whole Wheat Spaghetti, because shocking...Kroger didn't have soba or buckwheat noodles), but a miscommunication between D and me, led to plain noodles. It was ok. They were good, and soaked up the sauce.

Mongolian Beef and Vegetables

Photo by ALB

TOTAL TIME 35 mins
YIELD Serves 4 (serving size: about 1 cup)

Ingredients
12 ounces flank steak, thinly sliced (used 14 oz)
1 tablespoon cornstarch
3 tablespoons light brown sugar
3 tablespoons water
3 tablespoons reduced-sodium soy sauce
2 teaspoons canola oil, divided (did not use)
2 teaspoons toasted sesame oil, divided
4 cups broccoli florets
1/2 cup thinly sliced white onion
1/2 cup sliced carrot
1 cup snow peas, halved diagonally (used edamame)
1 tablespoon minced fresh garlic (used 4 cloves)
2 teaspoons grated peeled fresh ginger

Preparation
Place steak and cornstarch in a bowl; toss to coat. Combine sugar, 3 tablespoons water, and soy sauce in a bowl, stirring with a whisk until smooth.

Heat a large skillet over high. Add 1 teaspoon canola oil and 1 teaspoon sesame oil; swirl to coat. Add steak to pan in a single layer; cook 5 minutes or until done, stirring occasionally. Remove steak from pan; keep warm.

Reduce heat to medium-high. Add remaining 1 teaspoon canola oil and remaining 1 teaspoon sesame oil to pan. Add broccoli, onion, and carrot; cook 5 minutes, stirring frequently. Add snow peas, garlic, and ginger; cook 1 minute. Add steak and soy sauce mixture to pan; bring to a boil, scraping pan to loosen browned bits. Serve immediately.

Nutritional Information
Calories: 258; Fat: 9.7 g; Sat fat: 2.3 g; Mono fat: 4.2 g; Poly Fat: 2 g; Protein: 22 g; Carbohydrate: 21 g; Fiber: 3 g; Cholesterol: 53 mg; Iron: 3 mg; Sodium: 513 mg; Calcium: 82 mg; Sugars: 12 g; Est. Added Sugars: 10 g

7 Smart Points (with my additions/subtractions)

Cooking Light, NOVEMBER 2016