Healthy And Delicious Mongolian Beef And Vegetables Recipes

MONGOLIAN BEEF AND VEGETABLES

Mongolian Beef and Vegetables image

This takeout favorite is typically laden with beef and coated with a sticky-sweet sauce. Our makeover makes crisp-tender snow peas, broccoli, and carrots the star, with seared flank steak as the supporting player. We also balanced the blend of brown sugar, soy sauce, and sesame oil in the sauce. We've kept our version family friendly by omitting the heat, but you can add a sliced red chile or a healthy pinch of crushed red pepper if you like. You can also change up the vegetables: Try snap peas, mushrooms, red bell pepper, or cauliflower florets.

Provided by Deb Wise

Time 35m

Yield Serves 4 (serving size: about 1 cup)

Number Of Ingredients 13

Ingredients

12 ounces flank steak, thinly sliced
1 tablespoon cornstarch
3 tablespoons light brown sugar
3 tablespoons water
3 tablespoons reduced-sodium soy sauce
2 teaspoons canola oil, divided
2 teaspoons toasted sesame oil, divided
4 cups broccoli florets
1/2 cup thinly sliced white onion
1/2 cup sliced carrot
1 cup snow peas, halved diagonally
1 tablespoon minced fresh garlic
2 teaspoons grated peeled fresh ginger

Steps:

Place steak and cornstarch in a bowl; toss to coat. Combine sugar, 3 tablespoons water, and soy sauce in a bowl, stirring with a whisk until smooth.
Heat a large skillet over high. Add 1 teaspoon canola oil and 1 teaspoon sesame oil; swirl to coat. Add steak to pan in a single layer; cook 5 minutes or until done, stirring occasionally. Remove steak from pan; keep warm.
Reduce heat to medium-high. Add remaining 1 teaspoon canola oil and remaining 1 teaspoon sesame oil to pan. Add broccoli, onion, and carrot; cook 5 minutes, stirring frequently. Add snow peas, garlic, and ginger; cook 1 minute. Add steak and soy sauce mixture to pan; bring to a boil, scraping pan to loosen browned bits. Serve immediately.

Nutrition Facts : Calories 258, Carbohydrate 21 g, Cholesterol 53 mg, Fat 9.7 g, Fiber 3 g, Protein 22 g, SaturatedFat 2.3 g, Sodium 513 mg, Sugar 12 g

HEALTHY AND DELICIOUS MONGOLIAN BEEF AND VEGETABLES

Healthy and Delicious Mongolian Beef and Vegetables image

Although traditional Mongolian beef recipes usually do not include vegetables, I wanted to make a healthier version of this dish. The entire family just loved this lighter version, even the children!

Provided by Denise J

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb flank steak
1/4 cup cornstarch
2 tablespoons canola oil
1 red bell pepper, cut into chunks
1 cup snow peas
1 cup Broccolini, tops
4 green onions, sliced
1 tablespoon grated gingerroot
1 tablespoon canola oil
1/4 cup hoisin sauce
1/4 cup light soy sauce or 1/4 tamari
1 tablespoon brown sugar
2 tablespoons black bean garlic sauce (available at Asian specialty grocery stores and the Asian section of some larger grocery stores)

Steps:

Wrap the flank steak in wrap and freeze for 1 hour to make slicing easier. Then, slice into 1/4 inch strips. Toss with cornstarch and let sit for 15 minutes.
Meanwhile, make sauce by combining Hoisin sauce, Soy Sauce, brown sugar and Bean sauce. Feel free to add more soy for a saltier sauce, more brown sugar for a sweeter sauce, or more bean and garlic sauce for a more savory sauce. This is your dinner ~ don't be afraid to change it a bit :-).
Stir fry the veggies and ginger in 1 T canola until just cooked through but still firm. Remove from pan and set aside. Then add the remaining canola oil and stir fry the beef over high heat until browned, about 4 minutes or so. Return veggies to pan, and add sauce and cook for about 1 minute longer.
Serve over white rice.

Nutrition Facts : Calories 262.4, Fat 13.8, SaturatedFat 3.2, Cholesterol 31.3, Sodium 901, Carbohydrate 15.8, Fiber 1.6, Sugar 7.1, Protein 18.6

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