MONGOLIAN BEEF AND NOODLES
No need to call for delivery - steak, noodles, veggies and a skillet is all you need to make this Chinese take-out classic at home.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 15
Steps:
- Place flank steak in freezer 30 minutes. Cut against the grain into 1/8-inch slices; place in medium bowl.
- In small bowl, beat soy sauce, brown sugar, gingerroot, sesame oil, garlic and pepper flakes until sugar is dissolved. Add 1/4 cup of the soy sauce mixture to beef; toss to coat. Reserve remaining soy sauce mixture. Cover and refrigerate beef 45 minutes.
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the marinated beef, spreading it out into single layer; cook 1 minute on each side until browned. Transfer beef to plate. Add another 1 tablespoon oil to skillet; repeat cooking remaining half of beef. Transfer to plate.
- Reduce heat to medium. Add carrots; cook and stir about 2 minutes or until they begin to soften. Add 3 green onions cut into 1-inch slices; cook another minute.
- Add broth to reserved soy sauce mixture. Beat in cornstarch and water with whisk; add to hot skillet. Cook until sauce is boiling and thickened. Add beef and cooked rice noodles; toss to coat with sauce, and heat through. Transfer to serving plate; garnish with 3 tablespoons thinly sliced green onions.
Nutrition Facts : Calories 530, Carbohydrate 77 g, Cholesterol 55 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1690 mg, Sugar 12 g, TransFat 0 g
LOW FAT MONGOLIAN BEEF
I found a version of this because we love the PF Changs version so much. I adapted it from Tish's PF Chang's Mongolian Beef Recipe (Recipe Number 66121). I adapted it and found the weight watchers points as: 9 points per serving...this does not include rice. It is one of our super favorites! (Most of the time I only use 1 tsp of the olive oil.)
Provided by ChefDarlingNikki
Categories Chinese
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Slice the flank steak against the grain and toss in ¼ cup of cornstarch. (I use a large zip loc bag)
- Make sauce: Heat ½ tsp olive oil, add ginger and garlic. Cook but don't burn. Add the soy sauce, water and brown sugar - bring to a boil for 2-3 minutes. Remove from heat and place sauce in a separate bowl.
- Add 1 tsp oil and brown beef (if the beef seems oily you might want to take it out of the skillet and let drain on a paper towel)
- Add sauce, green onions and cook through
- Serve with rice.
Nutrition Facts : Calories 501.3, Fat 11.8, SaturatedFat 4.2, Cholesterol 46.5, Sodium 2772.7, Carbohydrate 69.9, Fiber 1.6, Sugar 54.7, Protein 30.1
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