Beef Shoulder Mongolian
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Marinade:1/2C Ginger marinade1/4C Low-sodium soy sauce1 habanero pepper2C waterFood:2.5 lb. beef shoulder8 cloves garlic, finely minced1/2 a medium onion, finely chopped2T canola oil
1, Mince the habanero pepper and toss in with liquid marinade ingredients.
2. Carefully trim fat from shoulder (2.5 lb. shoulder should render at least 1/3C of fat trimmed from meat).
3. Slice meat across the grain into 1/8" thick slices. When you come to fat deposits, carve 'em out.
4. Put meat into marinade, shake well, then squeeze air out of bag and set in refrigerator to soak.
12+ hours later...
5. In wok or pan heat up oil. Toss in garlic and onion; stir until softened.
6. Add strips of meat, making sure each gets browned a bit on both sides when it goes in.
7. If you like it spicy, strain the marinade and add the habanero peppers.
Don't overcook! a couple of minutes per slice of meat is more than enough (1 minute/side). Keep the onions and garlic in there until it's all done, then pour off the remaining liquid and reserve to pour on the meat.
Serve as an entree or add to a larger stir fry. Serving sized based on a 3oz serving of meat. You'll get a discount on the sodium since you're not actually using all of it, but I'm not accounting for that. (So feel good about yourself but the numbers will have a separate statement for the press.) :)
Number of Servings: 12
Recipe submitted by SparkPeople user TX_3XDAD.
2. Carefully trim fat from shoulder (2.5 lb. shoulder should render at least 1/3C of fat trimmed from meat).
3. Slice meat across the grain into 1/8" thick slices. When you come to fat deposits, carve 'em out.
4. Put meat into marinade, shake well, then squeeze air out of bag and set in refrigerator to soak.
12+ hours later...
5. In wok or pan heat up oil. Toss in garlic and onion; stir until softened.
6. Add strips of meat, making sure each gets browned a bit on both sides when it goes in.
7. If you like it spicy, strain the marinade and add the habanero peppers.
Don't overcook! a couple of minutes per slice of meat is more than enough (1 minute/side). Keep the onions and garlic in there until it's all done, then pour off the remaining liquid and reserve to pour on the meat.
Serve as an entree or add to a larger stir fry. Serving sized based on a 3oz serving of meat. You'll get a discount on the sodium since you're not actually using all of it, but I'm not accounting for that. (So feel good about yourself but the numbers will have a separate statement for the press.) :)
Number of Servings: 12
Recipe submitted by SparkPeople user TX_3XDAD.
Nutritional Info Amount Per Serving
- Calories: 214.3
- Total Fat: 9.6 g
- Cholesterol: 71.0 mg
- Sodium: 511.3 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 0.1 g
- Protein: 25.3 g
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