Mongolian Beef and Broccoli

Again, this recipe is from the Skinny Taste Cookbook. I really need to branch out, but I’m having such a good time with this book.

This is a great dish to prepare when you have a hankering for Chinese food and don’t want to consume a million calories, which is exactly what happens when I order in.  Before you decide to give this one a try, check your pantry. I had to buy quite a few new ingredients for this. If you regularly prepare Asian cuisine, you’ll be fine. Otherwise, be prepared to spend $30ish.

I found it to be reasonably tasty, but my husband adored it. This recipe serves 4 and each serving has around 450 calories when served with a cup of white rice.

Grade: B+

Mongolian Beef and Broccoli

  • 2 tsp cornstarch
  • 4 Tbsp soy sauce
  • 2 tsp sherry (the original recipe called for rice wine)
  • 4 tsp sesame oil
  • 1 lb sirloin steak, trimmed and thinly sliced
  • 4 cups of broccoli florets
  • 4-5 scallions, chopped
  • 3 large garlic cloves, minced
  • 1/2 tsp minced ginger (I used jarred ginger)
  • 3 Tbsp brown sugar
  • 1 Tbsp fish sauce (the original recipe called for oyster sauce)

Mix the cornstarch, sherry, 1 Tbsp soy sauce, and 1 tsp of sesame sauce together and then pour over the steak. Let the steak marinate at room temperature for half an hour.

Blanch the broccoli. (Bring pot of water to a boil, add broccoli and cook for one minute. Drain broccoli and rinse in cold water.) Set aside.

Place a large nonstick frying pan over medium high heat. Add 2 tsp of sesame oil and then the steak. Stir occasionally and cook 2-3 minutes. Remove steak from pan.

Add 1 tsp of sesame oil, scallions, garlic, and ginger to the pan and cook 1 minutes. Add broccoli, 3 Tbsp soy sauce, brown sugar to the pan and cook while stirring for 1 minute. Add the beef and cook 1-3 minutes, depending on how well done you like your beef.

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