Mongolian Beef topping
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Beef chuck, 6 oz Oil, 1 tbsp *Soy Sauce, .25 cup *Hoisin Sauce, 1 tbsp Granulated Sugar, 1 tsp Garlic, 3 cloves - diced Onions, raw, 1 large - sliced Oil, 2 tbsp Broccoli, fresh, 1 head - optional - Corn starch, sprinkle
Lightly freeze the roast for easier cutting. Slice beef thinly against the grain. (Cut slices lengthwise if too wide).
Mix together soy sauce, olive oil, hoisin sauce, sugar and garlic. Put in ziplock bag along with the meat and marinate at least 4 hours (overnight better).
When ready to cook, steam broccoli (cut in chunks) for about 4 minutes.
Meanwhile put remaining oil in hot wok. Add sliced onions and simmer on med. high heat until translucent.
Drain broccoli and add to wok.
Add meat and marinade and stir until meat is no longer pink. (can add a little sprinkle of corn starch to thicken if desired).
Serving Size: makes approximately 6 - 1/4 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user FOODOGWALLY.
Mix together soy sauce, olive oil, hoisin sauce, sugar and garlic. Put in ziplock bag along with the meat and marinate at least 4 hours (overnight better).
When ready to cook, steam broccoli (cut in chunks) for about 4 minutes.
Meanwhile put remaining oil in hot wok. Add sliced onions and simmer on med. high heat until translucent.
Drain broccoli and add to wok.
Add meat and marinade and stir until meat is no longer pink. (can add a little sprinkle of corn starch to thicken if desired).
Serving Size: makes approximately 6 - 1/4 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user FOODOGWALLY.
Nutritional Info Amount Per Serving
- Calories: 130.7
- Total Fat: 8.9 g
- Cholesterol: 18.5 mg
- Sodium: 669.3 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.1 g
- Protein: 7.0 g
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