Dinner - Mongolian Beef
Last night's dinner was very delicious!! It would make a great alternative to take-out, satisfying cravings for flavorful meat in a tasty sauce. We made wide rice noodles to complement the meal, but it would be equally as delicious over rice.
I found this recipe for Mongolian Beef in the December 2009 issue of Cooking Light magazine. Cooking Light is a fantastic magazine, showcasing recipes that are (generally) simple, taste wonderful, and are not too bad on the calorie count. I have used several recipes for desserts and side dishes, but have not yet tried a main dish from the magazine.
This recipe was simple, not too difficult to prepare, and really was a nice satisfying meal.
A couple tips we used when making this recipe:
-We keep our fresh ginger in the freezer. Once it has been peeled, you can store it freshly for a longer time! When you need some ginger, simply let thaw a couple minutes and use! We love this tip (which we heard on one of Rachael Ray's show), since it lets us use a nice big chunk of fresh ginger over a longer span of time.
-If you don't have low-sodium soy sauce on hand, use half the amount listed and replace remaining amount with water. I substituted for this recipe and it worked perfectly!
-2 tablespoons low-sodium soy sauce (I used 1 tablespoon regular soy sauce, 1 tablespoon water)
-1 teaspoon sugar
-1 teaspoon cornstarch
-2 teaspoons dry sherry
-2 teaspoons hoisin sauce
-1 teaspoon rice vinegar
-1 teaspoon chile paste with garlic (such as Sriracha sauce with green lid)
-1/4 teaspoon salt
-2 teaspoons peanut oil (we used sesame oil)
-1 tablespoon minced peeled fresh ginger
-1 tablespoon minced fresh garlic
-1 pound sirloin steak, thinly sliced across the grain
-16 medium green onions, cut into 2-inch pieces
Combine first 8 ingredients (before space above) and stir until smooth.
Heat peanut (or sesame) oil in large skillet. Add minced ginger, minced garlic, and beef. Saute until beef is browned (about 2 minutes).
Add green onion and saute (about 30 seconds). Add soy sauce mixture, stir and cook until thickened (about 1 minute).
Serve over rice noodles or rice.
Serves 4-1 cup servings at 237 calories per serving.