with sweet peppers, toasted sesame oil, and crispy, tender beef.
It's time for another DUPE! Today's copycat recipe is P.F. Chang's Mongolian Beef. All the delicious, but half the sodium and fat ;)
Everyone has a favorite chinese takeout dish, and this, along with General Tso's Chicken and fried rice, is ours. Sadly, we do not have a Chang's close by, so I wanted to try making a slightly healthier version in the comfort of my own kitchen.
The result? Crispy, yet tender strips of beef, stir fried in a wok with sweet peppers, broccoli, and a thick, rich sweet soy sauce. Plate over a bed of brown or jasmine rice, grab some chopsticks and enjoy!
"Who needs takeout, when you can have THIS."
The best thing about this recipe?
*It takes only 20 minutes to make!
*Save $$ - by making multiple servings at home, rather than springing for takeout.
*Fresh herbs– use as many fresh ingredients as you can. Trust me when I say it makes a world of difference.
*More macro-friendly - Chang's version has 380 calories, 19g fat, and 1,240g of sodium for ONE serving, without a side. My version has 352 calories, 7g fat, and 673g sodium for one bowl with rice and vegetables.
Mongolian Beef Stir-Fry
Ingredients:
STIR-FRY
1 tsp olive oil* or spray
1 lb choice stir fry beef *or alternate
2 tbsp cornstarch
1 tbsp minced garlic
Salt, pepper to taste
2 red bell peppers, sliced
2-3 handfuls broccoli florets
Sliced green onions
SWEET & SPICY SAUCE
2 tsp sesame oil
2 tbsp low-sodium soy sauce or tamari
1 tbsp swerve brown sugar + 1 tbsp honey
1 tbsp minced garlic
1/4 tsp each: garlic + onion powder, salt, chili flakes
1 tbsp minced ginger (or 1-2 tsp ground)
1 tbsp rice wine vinegar
1 tbsp gochujang *optional
Water to thin (1/4 - 1/2 c)
TO SERVE
Green onions, sesame seeds, brown or jasmine rice
(Serves 4)
Method:
1. Place the beef in the freezer 10-15 minutes before slicing. This will help you cut it later. Once ready, slice the beef against the grain in thin, bite-sized strips.
2. Add the cornstarch and beef to large cutting board or a large Ziploc bag. Toss to coat until each piece is fully covered. Pour out into a strainer and shake off any extra cornstarch.
3. To a small sauce pan, add the oil, soy sauce, brown sugar, honey, garlic, spices, water, rice wine vinegar and gochujang. Mix using a spoon and cook over medium-high heat until sauce thickens (~15 minutes). Stir often. Set aside once thickened.
4. To a large wok, over medium-high heat, grease with oil or spray. Add minced garlic, green onion, sliced peppers, broccoli, cover and cook 2 minutes. Without overcrowding, add some of the beef in a single layer with a pinch of salt and pepper and cook until browned (about 2 minutes per side). Set aside the browned beef on a plate lined with a paper towel, lay foil over the top. Repeat cooking steps with remaining beef. *The peppers and broccoli may be done at this point and can be set aside. Peppers should look slightly charred and broccoli tender.
5. Once all beef is cooked, return beef and vegetables to the wok and pour sauce over the top. Stir until coated and cook for 2 more minutes.
6. Serve stir-fry over rice (I use 90-second rice pouches to save time), and sprinkle with green onions and sesame seeds. Enjoy :)
*Nutritional values may vary based on what you use.
Calories (1 serving, w/rice) | Carbohydrates (g) | Fat (g) | Protein (g) |
352 | 51 | 7 | 21 |
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