It's been a while since I've used the wok, so I decided tonight would be a good night to make the Mongolian Beef that was on my list of upcoming meals. This comes from Cooking Light's Fast Healthy Meals magazine. I served it over light organic Udon noodles and added water chestnuts and fresh broccoli, while the original recipe called for white rice and scallions. The sauce is very robust with a bit of a kick to it and the noodles really captured the garlic and ginger flavors from the sauce. This recipe contains 337 calories, 105g fat, 26g protien, 90g carbs, 17g fiber, 67mg calcium per serving.
- 4 tablespoons low sodium soy sauce (I prefer Tamari)
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 4 teaspoons dry sherry
- 4 teaspoons hoisin sauce
- 2 teaspoons rice vinegar
- 2 teaspoons red chili paste
- 1/4 teaspoon of salt
- 2 teaspoons of peanut or sesame oil
- 1 tablespoon ginger
- 2 cloves minced fresh garlic
- 1 lb. sirloin steak, thinly sliced across the grain
- 1/4 cup water chestnuts
- 2 cups of broccoli florets
Combine the first 8 ingredients, stirring until smooth.
Thinly slice the meat into long strips.
Heat the oil in a large skillet or wok over medium-high heat. Add the beef, followed by the garlic and then the ginger. Saute for 2 minutes or until beef is browned. Next add the soy sauce mixture to the wok and cook until thickened.
Cut the broccoli and steam in either a veggie steamer or in a pot with a little water.
Once the broccoli is softened, drain and add it to the wok, followed by the water chestnuts.
The noodles take only 5 minutes. Boil the water until bubbling then add the noodles.
Drain when soft. To serve, create a bed of noodles and spoon the mongolian beef on top and you have one delicious dinner, we loved it!