Wednesday, May 15, 2013

#108 Mongolian Beef

I saw this in a recent Cooking Light's 300-calorie main dishes magazine, and had to cook it A.S.A.P. Just like everybody else, I love tasty meat dishes and  this is definitely a good recipe to use. I liked this dish because of the delicious mix of the strong flavors from the garlic, ginger and the sambal oelek. We omitted the peanut oil, and it still tasted amazing! It's a great mix of sauce, tender meat, scallions and seasonings. It cooks fast, has a flavorful exotic taste, has a little spicy kick to it, just the way I like it. I learned another great way to cook beef. Yum!
Contrary to popular belief, Mongolian Beef, is not drawn from  Mongolian Cuisine. Some say it originated in the US, where it is served in Chinese-American restaurants.

Yield: Serves 4



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 sambal oelek (ground fresh chile paste)
1/4 teaspoon salt
2 teaspoons peanut oil (we used vegetable oil)
1 tablespoon minced peeled ginger
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2 inch pieces

  1. Combine first 8 ingredients; stir with a whisk until smooth.
  2. Heat oil in a large wok over medium-high heat. Add ginger, garlic, and beef; sauté for 2 minutes or until beef is browned. Add onions; sauté for 30 seconds. Add soysauce mixture; cook 1 minute or until thickened, stirring constantly.

Recipe adapted from 2013 Cooking Light Magazine 300 calorie main dishes


A great, easy, 300-calorie dinner!

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