If you love Mongolian beef stir fry, but wish it wasn't so heavy in calories and fat, this is the recipe for you. Tender beef and broccoli with a delicious sauce, this recipe is sure to become a favorite. Easy to make, use this recipe instead of take out.
Ingredients
1½poundsflank steak
¼cupcornstarch
¼cupless-sodium soy sauce
2tablespoonsrice wine vinegar
2tablespoonsbrown sugar
2tablespoonssweet chili sauce
6green onionsthinly sliced
2tablespoonssesame oil
1tablespoonminced garlic
1teaspoonfresh grated ginger
⅛teaspoonred pepper flakes
2cupsbroccoli floretscooked (about 1 small head)
3cupsBrown Rice, cooked
Instructions
To prepare the flank steak, slice the meat on an angle in thin strips against the grain (the grain runs along the long side of the steak).
In a large resealable bag, combine the steak slices and cornstarch and shake until evenly coated; set aside.
In a medium sauce pan, whisk together the soy sauce, rice wine vinegar, brown sugar, and chili sauce until evenly combined. Heat the sauce pan over medium heat until slightly thickened, about 5-7 minutes; set aside.
In a large skillet heat the sesame oil over medium-high heat. Add the garlic, ginger, red chili flakes, and green onions. Cook stirring constantly for about 30 seconds, or until fragrant. Shake off the excess cornstarch from the reserved steak, and add it all to the skillet. Cook for 2-3 minutes, browning all sides. Add the set-aside sauce and cook for an additional 1-2 minutes.
If using frozen broccoli, cook according to package directions. If using fresh broccoli, bring a medium saucepan of water to a boil. Boil the broccoli for 1-2 minutes, or until tender, then drain.
Microwave rice according to package directions. Serve with brown rice, broccoli, and garnish with additional green onions if desired.
Notes
Tip: It's important to cut the flank steak against the grain so that it will be tender and easy to chew. If you cut with the grain, the protein strands stay long and intact, resulting in chewy steak. When you cut against it, you are cutting the protein strands shorter, therefore making them more tender and easy to chew.Note: Each serving calculated includes 1/2 cup cooked brown riceWW Blue Plan: 11 SmartPointsWW Green Plan: 11 SmartPointsWW Purple Plan: 7 SmartPoints