I stumbled upon this Mongolian Beef and Vegetables recipe while I was browsing through the “Cooking Light” magazine during my recent visit to our local library. It caught my attention for its simple and easy to follow instruction. This recipe is a healthier version of the popular take-out Chinese dish. The healthy ingredients used and modified way of cooking them did not compromise the taste of this dish. It was still delicious and satisfying. The sliced beef was coated with cornstarch first and then pan fried until browned. It was then combined with the sauteed vegetables and a simple sauce. The tender beef with the crispy vegetables was amazing. Enjoy!
- 12 ounces flank steak thinly sliced
- 1 tbsp cornstarch
- 3 tbsp light brown sugar
- 3 tbsp water
- 3 tbsp reduced-sodium soy sauce
- 2 tsp canola oil divided
- 2 tsp sesame oil divided
- 4 cups broccoli florets
- 1 small onion thinly sliced
- 1 small carrot peeled and sliced
- 1 cup snap peas halved diagonally
- 2 cloves garlic minced
- 2 tsp grated peeled fresh ginger
Place sliced beef in a small bowl. Add cornstarch and toss to coat. Set aside.
In another bowl, combine together sugar, water, and soy sauce and stir until well combined.
Heat a large skillet over high heat. Add 1 teaspoon canola oil and 1 teaspoon sesame oil; swirl to coat. Add beef to pan in a single layer and cook for 5 minutes or until brown, stirring occasionally. Transfer browned beef to a serving plate.
Using the same pan, reduce heat to medium-high. Add remaining 1 teaspoon canola oil and remaining 1 teaspoon sesame oil to pan. Add broccoli, onion, and carrot; cook for 4-5 minutes, stirring frequently. Add snow peas, garlic, and ginger; cook 1 minute. Add browned beef and soy sauce mixture to pan; bring to a boil, scraping pan to loosen browned bits. Serve immediately.
Recipe source: December 2016 issue of Cooking Light