Mongolian Beef Recipe (a Healthier Version)
Try this Mongolian Beef recipe, a healthier version.
Try this Mongolian Beef recipe, a healthier version.
- 2 tsp cornstarch
- 4 garlic cloves minced
- 1 tsp sesame oil
- for the marinade:
- 1/4 tsp white pepper
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 lb beef flank steak (or beef tenderloin flap meat / sirloin tip) sliced across the grain into 1/4†thin pieces
- 1 broccoli head cut into bite-size pieces
- 1/2 lb uncooked noodles
- 2 tbsp peanut oil for frying (or any other cooking oil)
- 1- inch long piece of fresh ginger peeled and thinly sliced
- 5 green onions cut on the diagonal into 1-inch piece
- 2 tbsp low sodium sauce
- 1 tbsp shaoxing rice wine (or sherry)
- 2 tsp honey (or white sugar)
- 3/4 tsp sea or kosher salt
- Carbohydrate 42.7114650530681 g
- Cholesterol 47.62719885 mg
- Fat 3.6755497368328 g
- Fiber 2.00634974698888 g
- Protein 8.53271515733056 g
- Saturated Fat 0.834997495749904 g
- Serving Size 1 1 serving (183g)
- Sodium 697.232048827773 mg
- Sugar 40.7051153060792 g
- Trans Fat 0.4417562931125 g
- Calories 239 calories
Step-by-step
- Place all of the ingredients for the marinade in a medium size bowl and mix well.
- Add the sliced beef and mix to ensure proper coverage. Set aside and let marinate for about 15-20 minutes.
- Meanwhile, cook the noodles according to instructions on the package. Remove from the pot, drain and set aside.
- To prepare broccoli, bring to boil water in a large pot filled with water ¾ of the way. Add a couple of drops of oil; this will help the broccoli retain its bright green color. Add the broccoli pieces and blanch for 3 minutes. Remove the broccoli from the water, drain and set aside.
- Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until it is browned on the outside but still pinkish inside. Removed from the wok and set aside.
- Heat the remaining 1 tablespoon of oil in the wok or skillet over high heat. Add the garlic and ginger and stir-fry for about 20-30 seconds, until slightly browned and aromatic.
- Return the beef back into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1–2 minutes. Add the green onion and stir to combine the ingredients well.
- Remove the wok from heat, add the noodles and the broccoli and stir well.
- Plate and serve immediately.
Mongolian Beef: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are a blur of school pick-ups, homework help, and the never-ending cycle of laundry. But, even amidst the chaos, I refuse to compromise on nourishing my family with tasty, homemade food. That's why I've perfected this healthier take on Mongolian beef – it's quick, flavorful, and satisfies everyone's cravings without the guilt.
The secret to this recipe lies in the marinade. It's a powerhouse of savory flavors – soy sauce, oyster sauce, rice wine (or sherry if you prefer), a touch of honey for sweetness, and a hint of white pepper for a subtle kick. These ingredients tenderize the beef beautifully while infusing it with incredible depth of flavor. I usually use flank steak, because it’s relatively inexpensive and cooks quickly, but you could also substitute sirloin or tenderloin if you prefer. Just make sure to slice it thinly against the grain for ultimate tenderness.
I've also tweaked the traditional recipe to make it a bit healthier. Instead of relying on heavy sauces, I use a lighter hand with the soy sauce and oyster sauce, and I incorporate more vegetables. The addition of broccoli adds a healthy dose of vitamins and fiber, beautifully complementing the savory beef and noodles. And let’s not forget the noodles! I usually use thin egg noodles or even some gluten free rice noodles for a healthier twist. Cooking them according to the package directions is key to keeping them al dente and not overcooking them.
One of the best parts about this recipe is its versatility. Feel free to experiment with different vegetables. Snap peas, bell peppers, or carrots would all be delicious additions. You can also adjust the amount of honey or sugar to control the sweetness level to your liking. I personally prefer a slightly less sweet version, but sometimes a little extra honey adds just the right touch of sweetness.
This Mongolian beef recipe is more than just a meal; it’s a shortcut to a delicious and satisfying weeknight dinner. It’s a perfect blend of speed, taste, and health, making it a family favorite in our house. The preparation time is minimal, the cooking time is fast, and the clean-up is a breeze. Even on the busiest evenings, this meal is achievable, and it always brings smiles around the dinner table. So, if you are looking for a quick, flavorful, and healthy meal, give this recipe a try. You won’t be disappointed!
Tips for success:
- Don’t overcook the beef: Overcooked beef will be tough and dry. Aim for a slight pinkness in the center.
- Use high heat: High heat is essential for achieving a good sear on the beef and preventing it from steaming.
- Don't overcrowd the pan: Overcrowding the pan will lower the temperature and prevent proper browning.
- Fresh ingredients matter: Using fresh ginger and garlic makes a big difference in the flavor of the dish.
- Adjust to your taste: Feel free to adjust the amount of soy sauce, oyster sauce, and honey to suit your preferences.
This Mongolian beef recipe is a testament to the fact that healthy eating doesn't have to be boring or time-consuming. It's a reminder that even amidst the whirlwind of daily life, we can prioritize nourishing our families with delicious and satisfying homemade meals. Enjoy!
