Mongolian Beef by Christa C.

"My kids love this dish!  Just like P.F. Changs!"

Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 2  tablespoons  low-sodium soy sauce
• 1  teaspoon  sugar
• 1  teaspoon  cornstarch
• 2  teaspoons  dry sherry
• 2  teaspoons  hoisin sauce
• 1  teaspoon  rice vinegar
• 1  teaspoon  chile paste with garlic
• 1/4  teaspoon  salt
• 2  teaspoons  peanut oil
• 1  tablespoon  minced peeled fresh ginger
• 1  tablespoon  minced fresh garlic
• 1  pound  sirloin steak, thinly sliced across the grain
• 16  medium green onions, cut into 2-inch pieces

Preparation

1. Combine first 8 ingredients, stirring until smooth.
2. Heat peanut 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 green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

Nutritional Information

Calories:

237

Fat:

10.5g (sat 3.5g,mono 4.3g,poly 1.1g)

Protein:

26g

Carbohydrate:

9.1g

Fiber:

1.7g

Cholesterol:

60mg

Iron:

2.7mg

Sodium:

517mg

Calcium:

67mg

Bruce Weinstein and Mark Scarbrough, Cooking Light, DECEMBER 2009