Mongolian Beef
Mongolian Beef – A super fast (under 20 minutes), and healthy Asian beef stir fry. Faster and better than calling for take out
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.
Some of my favorite recipes, like Shrimp Cakes come from Cooking Light. And this Mongolian Beef is no exception.
This was one of the firsts I tried. You all know I am a fan of stir fry, and Asian style dinners. Garlic Beef Noodle Bowls are a staple in this house. 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. Kung Pao Chicken is another favorite, because you can use up any veggies you have in the fridge. And you can have dinner on the table in minutes.
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.
Lots of better than take out recipes to try! Szechuan Chicken looks like something my family would love. And these Chicken and Pork Potstickers are the best way to start any Asian meal. And I can tell you the next time I pick up beef on sale this Asian Rice and Beef Stir Fry will be on the menu.
Mongolian Beef
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
- 1/2 tsp salt
- 1 Tbls peanut oil
- 1 1/2 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
- 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.
- 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.
- Serve over white rice.
Notes
Adapted from Cooking Light
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Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 271 Total Fat 14g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 7g Cholesterol 70mg Sodium 685mg Carbohydrates 13g Fiber 0g Sugar 3g Protein 22g
Erin S
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Lane @ Supper for a Steal says
November 16, 2012 at 7:15 amI 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.
Laura (Tutti Dolci) says
November 16, 2012 at 10:00 amI love Mongolian beef, what a delish dinner!
Cassie | Bake Your Day says
November 16, 2012 at 1:30 pmI 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!
Ramona says
November 16, 2012 at 3:02 pmOne word: YUM!!! That looks amazingly good!! I’m a big fan of this stir fry. 🙂
Ashley - Baker by Nature says
November 16, 2012 at 7:05 pmThis is one of my favorite dishes to order when we eat out at thai places! So trying this at home 😉
The Café Sucré Farine says
November 17, 2012 at 10:24 amWe love good Asian and this looks GOOD! Love all the ingredients so I know that this would be a big hit here~thanks!
Suzanne says
November 17, 2012 at 7:12 pmNice dish here, I too like cooking light and used to get the magazine years ago.
Jen Laceda @ Tartine and Apron Strings says
November 17, 2012 at 7:50 pmOooh…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!
alex says
November 17, 2012 at 9:36 pmyum! I need to try this! I love mongolian beef!
Stephanie @ Eat. Drink. Love. says
November 17, 2012 at 9:44 pmI 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!
Erin @ Texanerin Baking says
November 18, 2012 at 11:28 amOh 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. 🙂
Lisa {AuthenticSuburbanGourmet} says
November 18, 2012 at 12:46 pmLove that you secured a healthy version. Always a favorite when we go to PF Changs. Looks tasty!!
Tracey says
November 18, 2012 at 4:03 pmOooh, 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.
Jessica | Portuguese Girl Cooks says
November 18, 2012 at 7:48 pmThis looks great, Erin! Love restaurant dishes at home, they are almost always healthier, and tastier. Love how quick this is!
Lora @cakeduchess says
November 18, 2012 at 9:26 pmQuick and flavorful-that’s the kind of dinner I like. Thanks for this wonderful recipe:) (I’m still getting through the Oct issue!)
Lemons and Anchovies says
November 19, 2012 at 9:13 pmCooking 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!
Magic of Spice says
November 20, 2012 at 8:04 pmMy boys love steak in just about every form 🙂 Great flavors here…looks wonderful!
Lisa Evanoff says
May 6, 2014 at 9:03 pmMade this tonight, it was very good!
BITY says
November 30, 2016 at 3:54 amHEY I CANT GET THE hoisin sauce BY WHAT SHALL I REPLACE?
Erin S says
November 30, 2016 at 9:05 amYou can order the Hoisin sauce online, and I can find it at my Walmart and Target grocery stores in the Asian aisle. I have not tried this substitute – but I found this online http://www.myrecipes.com/how-to/cooking-questions/hoisin-sauce-substitute
Sarah says
February 25, 2018 at 11:04 amWhat would you recommend to sub for peanut oil?
Erin S says
February 25, 2018 at 1:16 pmYou could use vegetable oil in its place. Enjoy!