Weight Watchers Info: 7 PointsPlus per serving if split into 4 servings, 5 PointsPlus per serving if split into 6 servings
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
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.
Add seasoning ingredients to beef. Mix well.
Combine sauce ingredients, mix well, and set aside.
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.
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.
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.)
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.
Add the sauce mixture, mix thoroughly and cook for one minute, stirring. The sauce should thicken a bit to coat the meat nicely.
Serve with rice.
Recipe by The Taste Place at https://www.thetasteplace.com/spicy-mongolian-beef/