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Mongolian Beef

August 11, 2014

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

 a

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

Some of the ingredients for Mongolian Beef

 aTop sirloin thinly slicedGreen onions, sliced

 

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. Beef, ginger, and garlic

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

Add onionsa

 

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

Add sauce

 

6. Serve over rice noodles or steamed rice.

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Mongolian Beef 2a

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10 Comments leave one →
  1. August 11, 2014 9:48 am

    Oh my, this looks so yummy and I’ll sure have to make it. Thank you!

  2. Lindsay N. permalink
    September 28, 2014 7:26 pm

    Made this for dinner tonight, and it was delicious! Quick too, I’ll definitely have to make it again during the week.

  3. October 1, 2014 3:27 pm

    Can’t wait to give this a try…added ingredients I need to the shopping list for hubs to pick up on the next trip to town. Thanks, I love easy peasy meals.

  4. Joan Erlewine permalink
    December 8, 2014 11:49 am

    I just discovered your site today. Making the Julia split pea soup right now and making this mongolian beef for dinner COOKING AWAY!

    • December 9, 2014 4:50 pm

      I hope you enjoyed them! Thanks so much for your comment, and welcome to my blog! 🙂

  5. March 23, 2017 6:22 pm

    That sauce looks fabulous!

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