Monday, August 26, 2013

Mongolian Beef

With all this healthy eating, Ted and I realized we haven't been eating a lot of red meat. It wasn't exactly on purpose, but white meat, fish, and veggies are just a lot healthier (or at least lower in Weight Watchers points) than red meat! But dang it, I really wanted some beef!!!

So here is my attempt at healthy Mongolian Beef. I think it turned out quite excellent, if I do say so myself!


Brown rice
3/4 lb flank steak
1/2 C brown sugar, divided
2 Tbs cornstarch
2 tsp sesame oil
1/4 C soy sauce
1/2 C reduced-sodium chicken broth
2 cloves garlic, minced
1 tsp minced ginger1 broccoli crown, chopped into little florets
3 green onions, cut into 1/2" pieces

How To

  1. Boil water and cook the rice (10 minute Success Rice does the trick!!). 
  2. Chop up the beef into little bite-sized pieces about 1/4" thick. Mix 1/4 C brown sugar with the 2 T cornstarch, and mix in with the beef. 
  3. Heat the sesame oil in a wok or large skillet on medium high heat. Brown the beef, but don't cook all the way - scoop it out with a slotted spoon and set aside.
  4. In the same pan, add the ginger, garlic, soy sauce, and chicken broth. Add remaining 1/4 C brown sugar and let it dissolve. Bring to a boil and throw in the broccoli - put a lid on it and let it steam for about 3 minutes. 
  5. Add the beef and green onions and let cook with the lid on for about 2-4 more minutes. 
  6. Serve over rice, and don't forget the leftover sauce! Makes about 4 servings, 7 WW points for the beef mixture and 3 WW points for the rice!

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