Nutrition Facts

  • One serving:
  • 1/4 cup beef mixture with 1/2 cup rice
  • Calories:
  • 372
  • Fat:
  • 16 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 74 mg
  • Sodium:
  • 540 mg
  • Carbohydrate:
  • 28 g
  • Fiber:
  • 1 g
  • Protein:
  • 28 g
  • Diabetic Exchange:
  • 3 lean meat, 2 starch, 1 fat.


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Mongolian Beef

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My family just loves this meal-in-one, including my husband, who is truly a meat-and-potatoes guy. The dish uses inexpensive ingredients to offer big flavor in a small amount of time.

SERVINGS: 4

CATEGORY: Main Dish

METHOD: Stir-Fry

TIME: Prep/Total Time: 25 min.

Ingredients:

  • 1 tablespoon cornstarch
  • 3/4 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoons sesame oil
  • 1 pound boneless beef top sirloin steak, cut into thin strips
  • 1 tablespoon olive oil, divided
  • 5 green onions, cut into 1-inch pieces
  • 2 cups hot cooked rice

Directions:

In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm.
    In the same skillet, stir-fry the onions in remaining olive oil for 3-4 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add beef and heat through. Serve with rice. Yield: 4 servings.


  • Re: Mongolian Beef

    We used cooked broccoli florets instead of the green onions and added 1 tsp. of onion powder. This recipe is delicious!!

    alexsmom2000
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