Mongolian Beef
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 199.5
- Total Fat: 5.3 g
- Cholesterol: 10.0 mg
- Sodium: 769.9 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 1.3 g
- Protein: 9.1 g
View full nutritional breakdown of Mongolian Beef calories by ingredient
Introduction
For my one-year anniversary with my boyfriend, we decided to have something special for dinner. Dinners can get kind of boring when you're new to being gluten-free, and I was craving Mongolian beef. So, I adapted a few Mongolian Beef recipes from the internet, added some brown rice, and voila! Delicious, and for 200 calories per serving, it can't be beat. For my one-year anniversary with my boyfriend, we decided to have something special for dinner. Dinners can get kind of boring when you're new to being gluten-free, and I was craving Mongolian beef. So, I adapted a few Mongolian Beef recipes from the internet, added some brown rice, and voila! Delicious, and for 200 calories per serving, it can't be beat.Number of Servings: 8
Ingredients
-
8 oz thin-cut eye of round steak
1/4 cup corn starch
2 tbsp sunflower oil
1/2 tsp ground ginger
1 tbsp garlic, minced
1/2 cup gluten-free soy sauce
1/2 cup light brown sugar
2 tbsp unsweetened apple juice
1/2 tsp crushed red pepper
1 cup green onion
1 cup yellow onion
1/8 tsp Sriracha sauce
oil for frying
Tips
You may want to add more corn starch to the sauce when it is bubbling at the end, depending on how thick you like your sauce.
Directions
To make the sauce:
1. In a sauce pan, heat 2 teaspoons of oil.
2. Add garlic and ginger, stir fry 10 seconds.
3. Add soy sauce, apple juice and 1/2 cup water.
4. Add brown sugar and dissolve into the sauce.
5. Add red pepper flakes and sriracha.
6. Bring the sauce to a boil and boil for 2-3 minutes.
7. Remove from heat.
To prepare the meat:
1. Slice the flank steak against the grain into 1/4 inch thick slices. (Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts.)
2. Toss the steak slices with corn starch and let the beef sit for 10 minutes (this is very important, do not skip).
3. Heat up about a cup of oil in your wok to medium heat.
4. Add the beef slices to the wok and cook for 3 minutes.
5. Remove the meat from the wok with a slotted spoon and drain on paper towels.
6. Drain all of the oil from the wok except about a tablespoon.
7. Add onions to the wok and stir fry for 2 minutes.
8. Add the steak back to the wok and pour in the sauce.
9. Cook while stirring until the sauce began to bubble.
Serve over brown rice.
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KLEINEANNOE.
1. In a sauce pan, heat 2 teaspoons of oil.
2. Add garlic and ginger, stir fry 10 seconds.
3. Add soy sauce, apple juice and 1/2 cup water.
4. Add brown sugar and dissolve into the sauce.
5. Add red pepper flakes and sriracha.
6. Bring the sauce to a boil and boil for 2-3 minutes.
7. Remove from heat.
To prepare the meat:
1. Slice the flank steak against the grain into 1/4 inch thick slices. (Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts.)
2. Toss the steak slices with corn starch and let the beef sit for 10 minutes (this is very important, do not skip).
3. Heat up about a cup of oil in your wok to medium heat.
4. Add the beef slices to the wok and cook for 3 minutes.
5. Remove the meat from the wok with a slotted spoon and drain on paper towels.
6. Drain all of the oil from the wok except about a tablespoon.
7. Add onions to the wok and stir fry for 2 minutes.
8. Add the steak back to the wok and pour in the sauce.
9. Cook while stirring until the sauce began to bubble.
Serve over brown rice.
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KLEINEANNOE.