Mongolian Beef

Forget the fast food–this take on Mongolian Beef delivers all the flavor without the insane sodium and fat levels. This vibrant, Asian-inspired dish brings just the right amount of spice to the plate. But to make it a bit more kid-friendly and eliminate the heat altogether, just leave out the chile paste. Serve this bold beef favorite over wide rice noodles to catch all the garlic- and ginger-laced sauce. To add a little more green to the plate, add a side of steamed or roasted broccoli.

Yields: 4 servings (serving size: 1 cup)

Ingredients

• 4 tablespoons lower-sodium soy sauce
• 2 teaspoon sugar
• 2 teaspoon cornstarch
• 1 tablespoon dry sherry
• 1 tablespoon hoisin sauce
• 2 teaspoon rice vinegar
• 1 teaspoon chile paste with garlic (such as sambal oelek)
• 1/4 teaspoon salt
• 1 tablespoons sesame seed oil (or vegetable oil)
• 2 tablespoon minced ginger
• 2 tablespoon minced  garlic
• 1 pound sirloin steak, thinly sliced across the grain
• 2 cups sugar snap peas, cut in half
• 3 green onions cut into 2 inch pieces

Directions:

1. Combine first 8 ingredients, stirring until smooth.
2. Heat oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned.
3. Add sugar snap peas and green onion pieces; sauté 30 seconds.
4. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
5. Serve over wide rice noodles