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Mongolian Beef




Source of Recipe


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Mongolian Beef

Myrecipes.com – e-mail
Cooking Light - November 2012- Bruce Weinstein and Mark Scarbrough
Reviews rate this recipe 4.3 of 5 stars.
4 servings (serving size: 1 cup)
Total time: 20 Minutes

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

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. 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.

One serving equals: Calories 237; Fat 10.5 g (Satfat 3.5 g, Monofat 4.3 g, Polyfat 1.1 g); Protein 26 g; Carbohydrate 9.1 g; Fiber 1.7 g; Cholesterol 60 mg; Iron 2.7 mg; Sodium 517 mg