Mongolian Beef

Mongolian Beef
Jane Bruce

Ingredients

  • 3/4 Pounds  top sirloin
  • 2 Tablespoons  canola oil
  • 1 Tablespoon  julienned ginger
  • 1 Tablespoon  sliced garlic
  • 1 Cup  mixed green and yellow wax beans, trimmed and sliced on a bias into 1-inch pieces
  • 1/2 Cup  grape tomatoes, halved
  • Thai bird’s-eye chiles, minced
  • bunch scallions, trimmed, green and white parts sliced thinly on a bias
  • 5 Tablespoons  soy sauce mixed with ¼ cup water
  • 1 Tablespoon  cornstarch

I have a dirty secret. Mongolian beef is one of my favorite things to order when I'm tempted to spend the night in, cozy up in front of the TV (my theoretical TV, since I'm one of those New Yorkers who doesn't have one), and just eat out of a box. A Chinese takeout box, that is.

But, I've made a version here that won't require picking up the phone and that's a bit healthier, with the addition of green and yellow wax beans and some grape tomatoes on top of the usual bunch of scallions. Feel free to add in some sugar if you like the sauce a little on the sweet side.

See all recipes for stir-fry.

Click here to see Beef Recipes for Any Night of the Week

Directions

Freeze the beef for about 15-30 minutes. This will make it easier to slice. Slice thinly against the grain.

Heat a wok or 10-inch skillet over high heat for about 5 minutes. Add the oil and continue to heat until nearly smoking. Add the ginger and garlic and cook, stirring continuously so that the garlic does not burn, for 10 seconds. Add the beef and cook until nearly done but some red remains, about 45 seconds. Remove from the pan and set aside.

Add the green beans, yellow wax beans, tomatoes, chiles, and scallions. Cook, stirring occasionally, for 3 minutes. Meanwhile, mix the soy sauce, water, and cornstarch together in a bowl, making sure to dissolve all lumps.

Push the vegetables to the sides and form a well in the center. Pour the slurry into the well and let come to a boil just briefly. Mix well, cover with a lid, and reduce the heat to medium. Cook until the beans are crisp tender, about 1 minute. Remove the lid, add the beef, and stir to heat through and combine flavors, about 1 minute. Remove from the heat and serve immediately.

Nutrition

Calories per serving:

297 calories

Dietary restrictions:

Low Carb Sugar Conscious, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

15%

Servings:

4
  • Fat 78g 120%
  • Carbs 42g 14%
  • Saturated 22g 110%
  • Fiber 10g 42%
  • Trans 0g
  • Sugars 8g
  • Monounsaturated 39g
  • Polyunsaturated 10g
  • Protein 81g 163%
  • Cholesterol 265mg 88%
  • Sodium 4,609mg 192%
  • Calcium 291mg 29%
  • Magnesium 213mg 53%
  • Potassium 2,431mg 69%
  • Iron 11mg 62%
  • Zinc 14mg 95%
  • Phosphorus 900mg 129%
  • Vitamin A 131µg 15%
  • Vitamin C 115mg 192%
  • Thiamin (B1) 0mg 30%
  • Riboflavin (B2) 1mg 42%
  • Niacin (B3) 27mg 133%
  • Vitamin B6 3mg 125%
  • Folic Acid (B9) 203µg 51%
  • Vitamin B12 4µg 63%
  • Vitamin E 8mg 38%
  • Vitamin K 347µg 434%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...