MONGOLIAN BEEF, WEIGHT WATCHERS
This spicy dish gets its flavor from Hoisin sauce and dark sesame oil. Hoisin is a versatile sweet and spicy condiment that is used in Chinese cooking and dining much to same way Westerners use ketchup. Serve with 1/2 cup jasmine rice and steamed snow peas for a meal with a points value of 7Source: Unknown
Provided by Lynnda Cloutier
Categories Beef
Number Of Ingredients 9
Steps:
- 1. Heat large nonstick skillet over medium high heat. Coat steak with cooking spray. Cook steak in pan over medium high heat 3 minutes or til browned, stirring occasionally.
- 2. While steak cooks, mix hoisin sauce and next 5 ingredients in small bowl. Cut onions crosswise into 1 inch pieces. Add sauce mixture and onions to meat in pan. Cook 1 to 2 minutes or til sauce is slightly reduced. don't overcook meat. Serve at once. Makes 4 servings.
MONGOLIAN BEEF
Easy stir-fry recipe
Provided by lnguyen
Time 30m
Yield Serves 2
Number Of Ingredients 19
Steps:
- Slice the flank steak against the grain into 1/4" thick bite-size slices. Dip the steak pieces into the marinade. Let the beef sit for about 30 minutes so that the cornstarch sticks.
- Make the sauce by heating 2 tsp of vegetable oil in a saucepan over med/low heat.
- Add ginger and garlic to the pan to fry, then add all the remaining sauce ingredients (minus the sugar)
- Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
- Remove it from the heat and set aside.
- Heat up one cup of oil in a wok until its hot but not smoking. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. Stir the meat around a little so that it cooks evenly.
- After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil leaving about 1 tsp of oil in the wok. Put the pan back over the heat.
- Add the onions, then add the green onions. Cook for one minute.
- Add the beef back in and add the sauce. Cook for one minute.
- Serve on a bed of jasmine rice and garnish with coriander.
WW CORE MONGOLIAN BEEF
Weight Watcher Core Plan recipe. Serves 4, 1.25 points per serving. Great when served over brown rice.
Provided by Oh Sherrie
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic.
- Stir in beef strips.
- Let stand for at least 10 minutes.
- In a separate small bowl, mix together water, soy sauce, 2 1/2 teaspoons cornstarch, splenda, and red pepper; set aside.
- Heat 1 tablespoon of olive oil in a skillet over high heat.
- Cook and stir beef in hot olive oil for 1 minute; remove, and set aside.
- Heat remaining tablespoon of olive oil in the same pan.
- Saute carrots and white part of green onions for 2 minutes.
- Stir in green portion of the onion, and saute for 1 minute.
- Stir in sauce mixture and beef.
- Cook and stir until sauce boils and thickens.
Nutrition Facts : Calories 307, Fat 17.6, SaturatedFat 5.1, Cholesterol 69.2, Sodium 838.4, Carbohydrate 10, Fiber 1.9, Sugar 2.5, Protein 26.8
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- In a shallow glass container, whisk together the cornflour, 2 tsp of the soy sauce, the rice wine and 1 tsp of the sesame oil. Season the steak with salt, add to the marinade and turn to coat. Allow to sit at room temperature for 30 minutes.
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- Use the right cut of beef. Mongolian beef is prepared with a quick stir-frying process. Therefore, suitable cuts of beef should be tender. Certainly, it should also be without too much fat, and no bone attached.
- Marinate the beef for better flavor. It is common to marinate the beef with soy sauce, cornflour, and occasionally with wine. Some recipes include eggs to make the beef taste velvety.
- Coat the beef with my special dry coating mix. The method to prep to beef according to most of the recipes is to mix the beef with cornflour, and then deep-fried.
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- Flash-fried for ten seconds. The final step is to combine the gravy and the beef. Flip and mix for ten seconds. One common mistake of making this dish is adding too much cornflour slurry.
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- Place the sesame oil in a medium skillet or sauté pan over medium heat and add ginger, garlic, scallions and pepper flakes and cook two minutes. Then add dates, one cup of stock and soy sauce (or coconut aminos), reserving two tablespoons of the soy sauce (or coconut aminos) to use later to dissolve corn starch (or tapioca flour).
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