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Lighter Mongolian Beef

I haven’t been posting much because I was out of province working at an arts festival, and now Christmas prep is in full swing, but I thought I’d share this quick recipes for those days when you get home late from holiday shopping and need to make something fast and healthy. I cut the hot sauce in half, thinking it would be too spicy but it ended up making the spiciness nonexistent, so next time I will definitely use the 2 tsp of chili paste it calls for. Even with that little misstep, this recipe was very good. I’m adding it to my regular weeknight rotation. 🙂


Mongolian Beef


  • 2 tablespoons lower-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 (such as sambal oelek)
  • 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


1. Combine first 8 ingredients, stirring until smooth.

2. 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.

Nutritional Information

Amount per serving

  • Calories 237
  • Fat 10.5 g
  • Satfat 3.5 g
  • Monofat 4.3 g
  • Polyfat 1.1 g
  • Protein 26 g
  • Carbohydrate 9.1 g
  • Fiber 1.7 g
  • Cholesterol 60 mg
  • Iron 2.7 mg
  • Sodium 517 mg
  • Calcium 67 mg

About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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