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Mongolian Beef Recipe

Mongolian Beef Recipe photo by Taste of Home

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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.

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Mongolian Beef Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

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 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.

Nutritional Analysis: 1/4 cup beef mixture with 1/2 cup rice equals 372 calories, 16 g fat (5 g saturated fat), 74 mg cholesterol, 540 mg sodium, 28 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 2 starch, 4 lean meat,

Originally published as Mongolian Beef in Light & Tasty June/July 2005, p39

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Mongolian Beef

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Reviewed on Nov. 01, 2008 by justmbeth

We really like this recipe. Quick, tasty, and the family did not leave any leftovers. However, it was not like the Mongolian beef we often order from our local Chinese restaurant.