Mongolian Beef

Brrr!!! It’s barely winter, and I’m already ready for spring. We’re expecting more snow tonight/tomorrow, and I don’t think anyone is ready for it. There’s enough on the ground as is!!
Anyway, here’s a quick, delicious, and healthy recipe to help warm you up! Right before the holidays my mom brought me all her Cooking Light magazines that she was finished reading. While I haven’t gotten to make too many things from them, this recipe was definitely one that stood out. You do need quite a few “Asian” ingredients to make it, but we like Asian flavors around here and end up using them quite often. If this is a recipe that you are making once and will not use the rest of the bottle/jar, it may not be worth the money. That said, we both REALLY enjoyed it.
I swapped brown rice for the rice noodles. Nothing against the noodles. I just already had rice on hand and didn’t want to buy more ingredients than necessary.  As written, the recipe is for 4 servings. The two of us ate it with just a little bit leftover for lunch, so if you’re feeding more, you may want to double it. Enjoy!
Mongolian Beef – Adapted from Cooking Light December 2009
2 Tbsp. low-sodium soy sauce
1 tsp. sugar
1 tsp. cornstarch
2 tsp. dry sherry
2 tsp. hoisin sauce
1 tsp. rice vinegar
1 tsp. chile paste with garlic
1/4 tsp. salt
2 tsp. sesame oil
1 Tbsp. minced, peeled fresh ginger
1 Tbsp. minced fresh garlic
1 lb. sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces
brown rice (or rice noodles)
Combine first 8 ingredients, stirring until smooth.
Heat oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; saute for 2 minutes or until beef is browned. Add green onion pieces; saute 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened stirring constantly.

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