Spicy Mongolian Beef

Much like the Spicy Thai Mint Beef that we already blogged, this dish is a another delicious Asian-inspired stir fry that is packed with flavor. Very tangy and spicy. Neither Jeff nor I can decided which of these two dishes we like best.

We lightened this one up a bit by cutting back on the oil (the amount of oil most recipes call for is so unnecessary), using Splenda instead of sugar, and trimming all possible fat from the beef.

And like the Spicy Thai Mint Beef, once you have most of these Asian sauces on hand, similar meals become very economical since most recipes call for such a little amount of each. Visit an Asian market or someplace like Wholesome Choice if your regular market doesn’t carry all the ingredients.

Pair this dish up with white rice and Thai Green Beans in Peanut Sauce.

Spicy Mongolian Beef

Check an Asian market of specialty food store if your regular grocery store doesn’t carry all these ingredients.

Spicy Mongolian Beef

After trimming and slicing the beef, mix well with all seasonings in a bowl.

Spicy Mongolian Beef

Combine sauce ingredients, mix well, and set aside.

Spicy Mongolian Beef

Brown beef, oil and garlic in batches in the wok, then set aside.

Spicy Mongolian Beef

Briefly stir fry the green onions and red chili pepper for a few seconds.

Spicy Mongolian Beef

Add all of the meat back to the pan. Add the sauce mixture, mix thoroughly and cook for one minute, stirring.

Spicy Mongolian Beef

Serve with rice and enjoy!

Spicy Mongolian Beef
 
Weight Watchers Info: 7 PointsPlus per serving if split into 4 servings, 5 PointsPlus per serving if split into 6 servings
Author:
Recipe type: Main Course
Cuisine: Asian
Serves: 4-6
Ingredients
Main Ingredients
  • 1½ pounds strip sirloin steak, all visible fat trimmed (we used top sirloin)
  • 2 tablespoons oil (we used sesame)
  • 2 tablespoons finely chopped garlic
  • 2 green onions, slivered
  • 2 fresh red chili peppers ( or ½ teaspoon dried red pepper flakes)
Seasoning
  • 1 teaspoon salt
  • 2 teaspoons sugar (we used Splenda)
  • 2 teaspoons thin soy sauce (we used light sodium)
  • 1 tablespoon oyster sauce (we used fish sauce)
  • dash of pepper
  • 1 tablespoon white wine or dry sherry (we used sherry)
  • 1½ tablespoons cornstarch
Sauce
  • ¼ cup chicken stock
  • 2 tablespoons hoisin sauce
  • 2 teaspoons catsup
Instructions
  1. Cut sirloin crosswise into three pieces. Trim fat from edges and slice across the grain very thinly…almost paper thin. (a good sharp knife and cold meat will make this easier) Place in a bowl.
  2. Add seasoning ingredients to beef. Mix well.
  3. Combine sauce ingredients, mix well, and set aside.
  4. Heat wok or heavy skillet and add half of the oil. Add half of the garlic and stir fry for 10 seconds over high heat.
  5. Add half of the beef, spreading it out quickly, and let it brown nicely on one side undisturbed (about 2 minutes), then stir fry for another minute or two until beef is browned on both sides.
  6. Remove to a plate and repeat with the remaining oil, garlic and beef (cooking all of the meat at once will lower the heat in the pan too much causing the meat to simmer.)
  7. Remove second batch of meat to the plate while you briefly stir fry the green onions and red chili pepper for a few seconds then add all of the meat back to the pan.
  8. Add the sauce mixture, mix thoroughly and cook for one minute, stirring. The sauce should thicken a bit to coat the meat nicely.
  9. Serve with rice.

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