Mongolian Beef

By Kath Dedon

Mongolian Beef is one of my favorite things to order in Asian restaurants so I was excited to try Cooking Light’s lightened up version. I’ve made it twice now. When I made it a couple of nights ago Bob said, “This is really good!” And it really is! It may be lighter than the restaurant versions, but it doesn’t skimp on flavor.

I adopted the recipe to serve 2, but I increased some of the sauce ingredients and aromatics (garlic and ginger) to make it just a bit saucier and spicier. For example, the original recipe calls for 1 tablespoon each of garlic and ginger to serve 4. I used 1 tablespoon each of garlic and ginger to serve 2 and it was perfect for us.

This Mongolian Beef is a quick and easy dinner for 2 that I know I’ll be making often. Once you have all of the ingredients prepped, it cooks in less than 5 minutes making it a perfect choice for a hot summer night! (It’s going to be at least 90˚ in Seattle today!)

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Mongolian Beef

(Adapted from a Cooking Light recipe)

Cooking Light suggests using a large nonstick skillet and my new T-Fal skillet is perfect. I think if I were doubling the recipe, though, I’d cook the beef in two batches so the pan isn’t too crowded. Then just add all the beef back in when you add the onions and the sauce.

(print the recipe)

Serves 2 (double for 4 servings)

1½ tablespoons lower-sodium soy sauce (I used gluten-free tamari)

¾ teaspoon sugar

¾ teaspoon cornstarch

1½ teaspoons dry sherry

1½ teaspoons hoisin sauce (I used gluten-free Wok Mei)

¾ teaspoon rice vinegar

1 teaspoon chile paste with garlic (such as sambal oelek)

¼ teaspoon kosher salt (use less if you’re using table salt)

2 teaspoons oil

1 tablespoon minced peeled fresh ginger

1 tablespoon (about 3 cloves) minced fresh garlic

½ pound sirloin steak, cut across grain into thin slices

8 medium-sized green onions, cut into 2-inch lengths

Some of the ingredients

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1. Mix the first 8 ingredients together.

2. Heat a large nonstick skillet over medium-high heat until hot. Add the oil and tilt the skillet to spread it around.

3. Add the beef, ginger, and garlic to the pan. Cook until the beef is done and starting to brown (2 – 3 minutes).

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I found tongs made it easy to separate and turn the beef slices.

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4. Add the green onions and cook, stirring, for about 30 seconds.

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5. Add the sauce and cook, stirring, for 30 – 60 seconds, until hot and thickened.

6. Serve over rice noodles or steamed rice.

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