Low Fat Mongolian Beef Recipes
MONGOLIAN BEEF
This Mongolian Beef Recipe is a crispy homemade version that's less sweet and more flavorful than restaurant versions you're probably used to. It's one of our top recipes for a reason!
Provided by Bill
Categories Beef recipes
Time 1h25m
Number Of Ingredients 12
Steps:
- Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Marinate for 1 hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
- Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated.
- In a small bowl, mix brown sugar and hot water (or low sodium chicken or beef stock) until the sugar is dissolved. Mix in 1/4 cup low sodium soy sauce. If you don't have low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/2 tablespoons water. The saltiness of various soy sauce brands varies, so give the sauce a taste, and adjust the amounts of sugar/soy sauce/water/stock to your own taste.
- Heat 1/3 cup vegetable oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan. Tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.
- Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and dried chili peppers, if using. After about 15 seconds, add the garlic. Stir for another 10 seconds and add the premixed sauce.
- Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.
- Add the beef and scallions and toss everything together for another 30 seconds. There should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened. Plate and serve with steamed rice!
Nutrition Facts : Calories 375 kcal, Carbohydrate 17 g, Protein 18 g, Fat 27 g, SaturatedFat 19 g, Cholesterol 45 mg, Sodium 810 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
SLOW-COOKER MONGOLIAN BEEF
This slow-cooker Mongolian beef uses inexpensive ingredients to offer big flavor in a small amount of time. It's easier than getting takeout! Set your Crock-Pot on high for two to three hours to whip it up even quicker. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a 4- or 5-qt. slow cooker, combine first 8 ingredients. Add beef and toss to coat. Cook, covered, on low 4-5 hours, until meat is tender. , In a small bowl, mix cornstarch and water until smooth; gradually stir into beef. Cook, covered, on high until sauce is thickened, 15-30 minutes. Serve over hot cooked rice. Sprinkle with green onions and, if desired, sesame seeds.
Nutrition Facts : Calories 329 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 530mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
LOW FAT MONGOLIAN BEEF
I found a version of this because we love the PF Changs version so much. I adapted it from Tish's PF Chang's Mongolian Beef Recipe (Recipe Number 66121). I adapted it and found the weight watchers points as: 9 points per serving...this does not include rice. It is one of our super favorites! (Most of the time I only use 1 tsp of the olive oil.)
Provided by ChefDarlingNikki
Categories Chinese
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Slice the flank steak against the grain and toss in ¼ cup of cornstarch. (I use a large zip loc bag)
- Make sauce: Heat ½ tsp olive oil, add ginger and garlic. Cook but don't burn. Add the soy sauce, water and brown sugar - bring to a boil for 2-3 minutes. Remove from heat and place sauce in a separate bowl.
- Add 1 tsp oil and brown beef (if the beef seems oily you might want to take it out of the skillet and let drain on a paper towel)
- Add sauce, green onions and cook through
- Serve with rice.
Nutrition Facts : Calories 501.3, Fat 11.8, SaturatedFat 4.2, Cholesterol 46.5, Sodium 2772.7, Carbohydrate 69.9, Fiber 1.6, Sugar 54.7, Protein 30.1
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