Mongolian Beef

This is a nice weeknight recipe from Cooking Light's "super fast" section. Very quick and pretty darned good. It doesn't call for rice or noodles, but it does make lots of yummy sauce, so it's better to serve it with something that will help soak that up.

• 2 tablespoons low-sodium soy sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 2 teaspoons dry sherry
• 2 teaspoons hoisin sauce
• 1 teaspoon rice vinegar
• 1 teaspoon chile paste with garlic
• 1/4 teaspoon salt
• 2 teaspoons peanut oil
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced fresh garlic
• 1 pound sirloin steak, thinly sliced across the grain
• 16 medium green onions, cut into 2-inch pieces

Combine first 8 ingredients, stirring until smooth.

Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.


Yield: 4 servings, 5 points each
Calories:237
Fat:10.5g (sat 3.5g,mono 4.3g,poly 1.1g)
Protein:26g
Carbohydrate:9.1g
Fiber:1.7g