Lighter Mongolian Beef Recipes
LIGHTER MONGOLIAN BEEF
I love Mongolian Beef, but I wanted to lighten it up a little by using Splenda brown sugar blend in place of the brown sugar, cooking spray in lieu of oil and tossing in a little broccoli for good measure. This recipe calls for flank steak, but I've also used thin cuts of sirloin with great success. Serve over brown rice.
Provided by Jennifer78
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small heat proof bowl combine water, soy sauce, brown sugar and red pepper flakes. In another bowl toss cornstarch with steak and let it sit for 10 minutes or so.
- Heat half of canola oil in a wok over medium heat. (I just used a big frying pan and real olive oil cooking spray.) Add ginger and garlic and saute for about 30 seconds and then pour in soy mixture. Bring to a boil and allow to cook 2-3 minutes. Pour back into bowl.
- Add the rest of the oil to the empty wok/skillet or spray with cooking more spray and brown the beef over medium-high heat. Once the meat is browned pour the sauce back into the wok/skillet with the beef. Continue to cook until the sauce is thickened to your liking. If it gets too thick, add more water. Add green onions and broccoli right before serving.
Nutrition Facts : Calories 326.9, Fat 13, SaturatedFat 4.2, Cholesterol 77.1, Sodium 1136.1, Carbohydrate 25, Fiber 0.8, Sugar 6.3, Protein 26.9
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