Monday, June 16, 2008

RR: Mongolian Beef

Mongolian Beef
1 tablespoon dark sesame oil
2 teaspoons minced garlic
4 green onions, cut into 1 inch pieces
1 pound flank steak, trimmed and cut crosswise into thin strips
¼ cup water
2 tablespoons low-sodium soy sauce
4 teaspoons cornstarch
2 teaspoons red pepper flakes (might want to add less)
2 teaspoons brown sugar
Toasted sesame seeds
Heat oil in a large nonstick skillet over medium-high heat; add green onions, and cook, stirring frequently, 1 minute. Add beef, and cook 5 minutes or until beef is browned, stirring frequently. While beef cooks, combine water and next 4 ingredients in a small bowl. Pour mixture over beef, cook 2 minutes or until sauce is thickened and beef is cooked through. Garnish with sesame seeds if desired.

Makes 4 (1 cup) servings
NI 234 calories, 11g fat, 0.7 fiber (5 points)
From Weight Watchers five ingredient 15 minute cookbook page 52
Recipe recommends serving with 3/4 cup cellophane noodles for a total points value of 8.

RR: This was really good! One of my dh's favorite meals is Mongolian Beef so I decided to try this recipe for him on Father's Day. I made the recipe as is and I really feel that 2 teaspoons of crushed red pepper is way too much! Dh loves hot stuff and he was having a really hard time eating it. So, if you decide to make you might want to cut back on that ingredient. Overall the sauce had a really good flavor and dh asked me to make it again with a lot less crushed red pepper. I served with 1/2 cup white rice and some mixed veggies.


Jen said...

Alright, this looks really delicious! I have family in town with two picky picky eaters, but when they leave, I'm making this FOR SURE!!!

These kids though would not even eat the Pasta Bake I made. I LOVE IT! They just eat Ramen and chicken nuggets, *sigh*

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