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You are here: Home / Meal Type / Main Dishes / Mongolian Beef and Vegetables

Mongolian Beef and Vegetables

December 15, 2016 by Liza Agbanlog Leave a Comment

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Mongolian Beef and Vegetables 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! Mongolian Beef and Vegetables
Mongolian Beef and Vegetables

Mongolian Beef and Vegetables

Avatar photoLiza Agbanlog
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Recipe source: December 2016 issue of Cooking Light
Tried this recipe?Let us know how it was!

Mongolian Beef and Vegetables

Filed Under: Chinese, Healthy Eating, Main Dishes, Recipes Tagged With: beef, broccoli, carrot, snap peas

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Avatar photoHi, I'm Liza and welcome to my blog. Salu-salo is a Filipino word that means getting together with friends and family to eat. I am not a cook by profession, but I spend a lot of time in the kitchen, cooking for my family. Read More…

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