Mongolian Beef Weight Watchers Recipes

MONGOLIAN BEEF

Mongolian Beef image

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

Time 1h25m

Number Of Ingredients 12

Ingredients

8 ounces flank steak ((225g, sliced against the grain into 1/4-inch thick slices))
1 teaspoon vegetable oil ((plus 1/3 cup for frying))
1 teaspoon soy sauce
1 tablespoon cornstarch
2 tablespoons brown sugar
1/4 cup hot water ((or hot low sodium chicken or beef stock))
1/4 cup low sodium soy sauce
1/2 teaspoon ginger
5 dried red chili peppers
2 cloves garlic ((chopped))
1 tablespoon cornstarch
2 scallions

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

WW CORE MONGOLIAN BEEF

Ww Core Mongolian Beef image

Weight Watcher Core Plan recipe. Serves 4, 1.25 points per serving. Great when served over brown rice.

Provided by Oh Sherrie

Categories Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon soy sauce
1 tablespoon cornstarch (3 points)
2 garlic cloves, minced
1 lb beef round steak, cut into thin strips
3/4 cup water
2 tablespoons soy sauce
2 1/2 teaspoons cornstarch (2 points)
1/2 teaspoon Splenda sugar substitute
2 tablespoons diced red peppers
2 tablespoons olive oil, divided
2 carrots, thinly sliced
1 bunch green onion, cut into 2 inch pieces (separate the white from the green)

Steps:

In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic.
Stir in beef strips.
Let stand for at least 10 minutes.
In a separate small bowl, mix together water, soy sauce, 2 1/2 teaspoons cornstarch, splenda, and red pepper; set aside.
Heat 1 tablespoon of olive oil in a skillet over high heat.
Cook and stir beef in hot olive oil for 1 minute; remove, and set aside.
Heat remaining tablespoon of olive oil in the same pan.
Saute carrots and white part of green onions for 2 minutes.
Stir in green portion of the onion, and saute for 1 minute.
Stir in sauce mixture and beef.
Cook and stir until sauce boils and thickens.

Nutrition Facts : Calories 307, Fat 17.6, SaturatedFat 5.1, Cholesterol 69.2, Sodium 838.4, Carbohydrate 10, Fiber 1.9, Sugar 2.5, Protein 26.8

LOW FAT MONGOLIAN BEEF

Low Fat Mongolian Beef image

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

Ingredients

1 1/2 teaspoons olive oil
1/2 teaspoon fresh ginger, minced
1 tablespoon fresh garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup brown sugar, do not pack
3/4 lb flank steak
1/4 cup cornstarch
1 bunch green onion, cut in 1 1/2 in strips
cooked rice

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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