Mongolian Beef

Mongolian Beef
Staff Writer
Mongolian Beef

Jane Bruce

Mongolian Beef

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.

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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:

321 kcal

Daily value:

16%

Servings:

4
  • Carbohydrate, by difference 17 g
  • Protein 27 g
  • Total lipid (fat) 17 g
  • Vitamin A, IU 183 IU
  • Vitamin A, RAE 10 µg
  • Vitamin B-12 3 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 3 mg
  • Vitamin D 3 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 10 µg
  • Alanine 2 g
  • Arginine 2 g
  • Ash 3 g
  • Aspartic acid 3 g
  • Betaine 2 mg
  • Calcium, Ca 27 mg
  • Carotene, beta 96 µg
  • Cholesterol 75 mg
  • Choline, total 12 mg
  • Cryptoxanthin, beta 24 µg
  • Fatty acids, total monounsaturated 9 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 3 g
  • Fatty acids, total trans 2 g
  • Fatty acids, total trans-monoenoic 2 g
  • Fiber, total dietary 2 g
  • Folate, DFE 15 µg
  • Folate, food 15 µg
  • Folate, total 15 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 4 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 4 mg
  • Isoleucine 1 g
  • Leucine 2 g
  • Lutein + zeaxanthin 77 µg
  • Lycopene 1277 µg
  • Lysine 2 g
  • Magnesium, Mg 48 mg
  • Manganese, Mn 1 mg
  • Methionine 1 g
  • Niacin 7 mg
  • Phenylalanine 1 g
  • Phosphorus, P 253 mg
  • Phytosterols 3 mg
  • Potassium, K 547 mg
  • Proline 1 g
  • Retinol 1 µg
  • Selenium, Se 33 µg
  • Serine 1 g
  • Sodium, Na 431 mg
  • Sucrose 2 g
  • Sugars, total 8 g
  • Threonine 1 g
  • Tocopherol, gamma 1 mg
  • Tyrosine 1 g
  • Valine 1 g
  • Water 134 g
  • Zinc, Zn 6 mg
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