Prep time: Total of 15 minutes
Cooking time: About 20 minutes
Calories per serving (4 servings): About 410
Have you ever tried Mongolian style beef? If you haven’t, I’m sure you won’t regret trying this. If you’re craving some Asian flavors, this might just be what you’re looking for!
This is certainly flavorful and satisfying. I’ve substituted some of the ingredients to a healthier option to stay true to my mission of “skinnifying” tasty favorites.
I know this one has 410 calories per serving. Can you guess how much calories the takeout ones have? I don’t even want to think about it. What I know is that one of the recipes for Mongolian Beef has over 1700 calories per serving. I think that says enough about my version 😉
So here’s the grocery list for this one:
2 teaspoons canola oil
1/4 teaspoon ground ginger
3 cloves garlic, chopped
½ cup light soy sauce
½ cup water
1/4 cup dark brown sugar
canola oil , for frying (about 1/2 cup)
1 lb flank steak
¼ cup cornstarch
2 to 3 stalks green onions, chopped
½ cup Bean sprouts
Now let’s get cooking!
Prep up your sauce by heating 2 tsp. of canola oil in a medium saucepan over medium/low heat. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic browns.
Dissolve the brown sugar into sauce, then, turn up the heat to medium until simmering. Simmer for 2-3 minutes or until the sauce thickens then remove from the heat and set aside.
Slice the flank steak against the grain into 1/4″ thick bite-size slices. Dip the steak pieces into the cornstarch just enough to dust both sides of each piece of beef evenly. Let the beef strips sit for about 10 minutes, allowing them the cornstarch to stick to each piece. As the beef sits, heat up half a cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Over medium heat, add the beef to the oil and sauté until brown. Stir-fry the beef so that it cooks evenly. The beef should be about done after 10 minutes of stir-frying. Then, take the meat out and let them dry onto paper towels.
Add cooked beef to the medium saucepan with the sauce in it. Put the pan back on the stove top over medium/low heat. Add the bean sprouts, cover and cook over medium for about 3 minutes. Add chopped green onions and let sauce simmer until warm. Serve over rice – jasmine is the best but brown rice is good as well!
This recipe was inspired by http://www.sixsistersstuff.com/2012/03/pf-changs-mongolian-beef-copycat-recipe.html