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Mongolian Beef

I am big fan of Cooking Light.  They always have recipes that my whole family will enjoy, and they are good for you.  The November issue came and it was the best recipes of the last 25 years.  So there was plenty of recipes I missed, but some that I remember seeing and wanting to try the first time around.  So now I have a magazine full of post its for me to make my way through.

This was one of the firsts I tried.  You all know I am a fan of stir fry, and Asian style dinners.  We have a freezer full of beef, so this was an easy decision to try right away.  I served mine over rice instead of the suggested rice noodles.  It same together in less than 20 minutes, so it worked out great for a night we had football practice.

I have not ever had Mongolian Beef before, but now I look forward to trying it next time we order Chinese.  There was lots of flavor in the sauce, the meat was tender, and it was something everyone liked.  Even my 7 year old who doesn’t really like steak ate this.  My husband appreciated having the leftovers for lunch the next couple days as well.

Mongolian Beef
 
Serves: 6
Prep time:
Cook time:
Total time:

 
A super fast (under 20 minutes), and healthy Asian beef stir fry. Faster and better than calling for take out
Ingredients
  • 4 Tbls low sodium soy sauce
  • 2 tsp sugar
  • 2 tsp cornstarch
  • 4 tsp cooking sherry
  • 4 tsp hoisin sauce
  • 2 tsp rice vinegar
  • 2 tsp chile garlic paste
  • ½ tsp salt
  • 1 Tbls peanut oil
  • 1½ inch piece of ginger, grated
  • 3 cloves garlic, grated
  • 1 pound sirloin steak, sliced thinly across the grain
  • 1 bunch green onions, sliced in 2 inch pieces
  • White Rice, cooked

Instructions
  1. Using a 1 cup liquid measuring cup combine soy sauce, sugar, cornstarch, sherry, hoisin sauce, rice vinegar, chile garlic paste, and salt. Whisk until smooth.
  2. In a large skillet heat peanut oil over medium high heat. Saute the sirloin, ginger and garlic for a few minutes until the beef is browned. Add the green onions, and cook for 1 minutes. Stir in the sauce mixture, cook for a couple minutes until thickened; stirring constantly.
  3. Serve over white rice.

Notes
Adapted from Cooking Light

 

 

 

Comments

  1. I think I’m going to have to pick up the November issue! Best recipes from the last 25 years sounds great. And so does this Mongolian beef. Will have to try soon.

  2. I love Mongolian beef, what a delish dinner!

  3. I need to get my hands on that most recent issue, I’m a big Cooking Light fan too. And I’m a huge fan of this meal. Love it!

  4. One word: YUM!!! That looks amazingly good!! I’m a big fan of this stir fry. :)

  5. This is one of my favorite dishes to order when we eat out at thai places! So trying this at home ;)

  6. We love good Asian and this looks GOOD! Love all the ingredients so I know that this would be a big hit here~thanks!

  7. Nice dish here, I too like cooking light and used to get the magazine years ago.

  8. Oooh…this is something I’d love to try at home! As a kid, I enjoyed Mongolian beef dishes, and I believe this recipe will take me back to my childhood again!

  9. yum! I need to try this! I love mongolian beef!

  10. I am so digging the November issue too! And this is a definite must make on my list! I love trying different Chinese dishes at home. So much healthier!

  11. Oh darn. I just made something similar for lunch today. I wish I had seen this in time! It looks great and I love that I have all the ingredients. That’s always a plus. :)

  12. Love that you secured a healthy version. Always a favorite when we go to PF Changs. Looks tasty!!

  13. Oooh, I haven’t had a chance to look through the November issue yet but I am definitely trying this recipe! I’ve never had a restaurant version of this dish but I made a different recipe at home over the summer and loved it.

  14. This looks great, Erin! Love restaurant dishes at home, they are almost always healthier, and tastier. Love how quick this is!

  15. Lora @cakeduchess says:

    Quick and flavorful-that’s the kind of dinner I like. Thanks for this wonderful recipe:) (I’m still getting through the Oct issue!)

  16. Cooking Light recipes were some of the first I tried when I was learning how to cook–they were always winners. Your Mongolian Beef sounds delish!

  17. My boys love steak in just about every form :) Great flavors here…looks wonderful!

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