Mongolian Beef

I made this for dinner last night and it was sooo good. Am having the left overs for lunch today and it is even better.


Mongolian Beef
Stir-frying is quickly cooking food over high heat. Be sure to stir ingredients constantly so they don’t burn. If you don’t have a wok, you can use a sauté pan.
Makes: 4 servings
Total time: 45 minutes
1/4 cup dry sherry
1/4 cup low-sodium beef broth or water
3 Tbsp. low-sodium soy sauce
2 Tbsp. hoisin sauce
1 Tbsp. cornstarch
1/2 Tbsp. kosher salt
12 oz. beef flank steak, cut into 1/4-inch-thick slices
3 Tbsp. peanut oil, divided
1 Tbsp. minced fresh gingerroot
1 Tbsp. minced garlic
1/2 tsp. red pepper flakes
1 bunch broccolini, ends trimmed (8 oz.)
1 1/2 cups shiitake mushrooms, stemmed and halved (1/4 lb.)
Toasted sesame seeds
Sliced scallions


Editor’s Note
Having all of your ingredients ready before cooking helps meals come together fast. Mince or slice the gingerroot, garlic, broccolini, and mushrooms before starting to stir-fry.

Combine sherry, broth, soy sauce, hoisin sauce, cornstarch, and salt in a bowl. Add steak, tossing to coat; cover and refrigerate 15 minutes.
Preheat a wok or large sauté pan over medium-high heat; add 2 Tbsp. oil. Remove steak from marinade; reserve marinade. Stir-fry half of the steak until brown, 2–3 minutes. Remove cooked steak to a plate, then stir-fry remaining steak. Set cooked steak aside.
Add the remaining 1 Tbsp. oil to wok. Stir-fry gingerroot, garlic, and pepper flakes for 10–15 seconds, stirring constantly so ingredients don’t burn. Add broccolini; stir-fry 2–3 minutes. Add mushrooms; stir-fry 2–3 more minutes.
Return steak to wok with reserved marinade; toss to coat. Cook until sauce thickens and bubbles, 1–2 minutes. Serve stir-fry mixture over Sesame Ginger Rice; garnish with sesame seeds and scallions.

1. Stir-fry steak in two batches over high heat to quickly sear and caramelize it. Reserve the marinade for the sauce.

2. Add broccolini stalks and stir-fry until they begin to brown. You can use broccoli in place of the broccolini.

3. Stir in the reserved marinade. After cooking briefly, the marinade will thicken into a savory sauce.

Nutrition InformationPer serving: 271 cal; 13g total fat (3g sat); 36mg chol; 1009mg sodium; 13g total carbs (5g sugars); 1g fiber; 22g protein




Sesame-Ginger Rice
Bold flavors allow this side dish to create a tasty setting for the Mongolian Beef. Serve it with any stir-fry or as a stand-in for plain white rice.
Makes: 4 servings (3 cups)
Total time: 45 minutes
1 1/2 cups water
1 cup dry short-grain brown rice
1/2 Tbsp. minced fresh gingerroot
1/2 tsp. sesame oil
1/2 tsp. kosher salt

Bring water to a boil in a saucepan; stir in brown rice, gingerroot, oil, and salt. Cover pan, reduce heat to low, and cook rice until water is absorbed and rice is tender, 30–40 minutes. Remove pan from heat; let rice sit, covered, 5 minutes. Fluff rice with a fork before serving.

Nutrition InformationMakes 4 servings (3 cups): 186 cal; 2g total fat (0g sat); 0mg chol; 240mg sodium; 38g total carbs (0g sugars); 2g fiber; 4g protein