Mongolian Beef Recipe (a Healthier Version)
Servings 4 servings
Calories
Ingredients
- 1 lb beef flank steak or beef tenderloin, flap meat / sirloin tip sliced across the grain into ¼” thin pieces
- 1 broccoli head cut into bite-size pieces
- ½ lb uncooked noodles
- 2 Tbsp peanut oil for frying or any other cooking oil
- 4 garlic cloves minced
- 1- inch long piece of fresh ginger peeled and thinly sliced
- 5 green onions cut on the diagonal into 1-inch pieces
For the marinade:
- 1 Tbsp dark soy sauce
- 2 Tbsp low sodium sauce
- 1 Tbsp oyster sauce
- 1 Tbsp Shaoxing rice wine or sherry
- 2 tsp cornstarch
- 1 tsp sesame oil
- 2 tsp honey or white sugar
- ¾ tsp sea or kosher salt
- ¼ tsp white pepper
Instructions
- Place all of the ingredients for the marinade in a medium size bowl and mix well. Add the sliced beef and mix to ensure proper coverage. Set aside and let marinate for about 15-20 minutes.
- Meanwhile, cook the noodles according to instructions on the package. Remove from the pot, drain and set aside.
- To prepare broccoli, bring to boil water in a large pot filled with water 2/3 of the way. Add a couple of drops of oil, this will help the broccoli retain its bright green color. Add the broccoli pieces and blanch for 3 minutes. Remove the broccoli from the water, drain and set aside.
- Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until it is browned on the outside but still pinkish inside. Removed from the wok and set aside.
- Heat the remaining 1 tablespoon of oil in the wok or skillet over high heat. Add the garlic and ginger and stir-fry for about 20-30 seconds, until slightly browned and aromatic.
- Return the beef back into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1–2 minutes. Add the green onion and stir to combine the ingredients well.
- Remove the wok from heat, add the noodles and the broccoli and stir well.
- Plate and serve immediately.