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)
- 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
- Combine first 8 ingredients, stirring until smooth.
- 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.
- Add sugar snap peas and green onion pieces; sauté 30 seconds.
- Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
- Serve over wide rice noodles