|Healthier Mongolian Beef|
Until I found this cute little food blog that has made over recipes for "Take-out at Home". One of the revamped recipes was Mongolian Beef. I had to try it.
Boy am I happy I did. It's PERFECT! The recipe uses only a few teaspoons of canola oil, 1/3 cup of low-sodium soy sauce (which I reduced more) and 1/4 cup of brown sugar. Served with on top of brown basmati rice with steamed broccoli; this is a meal you can feel good about eating.
**Recipe Note: I highly recommend using a high quality cut of beef. I used organic, grass and grain fed sirloin steak. Remember to trim all the fat and remove any connective tissue before slicing the beef. Our beef was so tender we could cut it with a fork! :)
from Handle the Heat
- Premium, high quality flank, tri-tip or sirloin steak. Cut against the grain.
- 2-3 tbsp of cornstarch
- 3 teaspoons of canola oil
- 2 cloves of garlic chopped
- 1/3 cup of low sodium soy sauce (I reduce this more by 2-3 tablespoons)
- 1/3 cup of water (Plus add a tablespoon for every tablespoon of soy sauce you removed)
- 1/4 cup of packed brown sugar
- slightly heaping 1/2 tsp of powdered ginger
- 1/2 tsp of red pepper flakes (use less if you don't want it too spicy)
- Remove excess moisture from sliced steak by blotting with a paper towel.
- Toss the steak with the cornstarch adding 1 tbsp at a time until well coated. Shake off excess cornstarch.
- In a measuring cup add the soy sauce, water, brown sugar, red pepper flakes, and powdered ginger. Stir until sugar is dissolved.
- Add the canola oil to a heated wok. Add the chopped garlic and cook until the garlic is fragrant. With a spoon removed the garlic while leaving the canola oil in the wok. Add the garlic to the soy sauce mixture.
- Add the beef to the wok and brown. 1-2 minutes.
- Pour the soy sauce mixture on top of the beef in the wok and simmer for about 5-6 minutes until the sauce is slightly thickened.
- Serve on top of brown rice with steamed veggies.