Mongolian beef may be a takeout favorite, but it's typically loaded with sugar--one serving from PF Changs has more sugar than a Snicker's Bar!
Our variation cuts the sugar down to 4.5 grams per serving while still delivering a hit of sweet and savory flavor.
Note that this recipe calls for a variety of bottles sauces. You'll be able to find them all in the Asian section of any grocery store.
Serves: 4, Serving Size: 112 g
Calories: 240, Protein: 25 g, Carbs: 8 g, Fat: 12 g
- 454 g 93/7 ground beef
- 14 g (2 tsp) fresh ginger, minced or pressed
- 45 g shallots, thinly slices
- 60 g (1/4 cup) low sodium soy sauce
- 30 g (2 tbs) hoisin sauce
- 30 g (2 tbs) rice vinegar
- 15 g (1 tbs) oyster suace
- 10 drops liquid stevia
- pinch of black pepper
- 1 tsp sesame oi
- Optional garnish: thinly slices scallion and/or one or two spicy red chiles
- In a small bowl, combine the soy sauce, hoisin, rice vinegar, oyster sauce, liquid stevia, and a pinch of black pepper. Set aside.
- Heat the sesame oil in a nonstick or cast-iron skillet over medium-high heat. Fry the ginger, garlic and shallots for a minute or two, until frgrant. Add the ground beef and brown.
- When the beef is still a little pink, add the sauce and stir. Let the mixture bubble until most of the liquid has evaporated and the beef is glossy, about 7-10 minutes.
- Garnish with sliced scallions and sliced chili peppers, if desired. Serve over rice with your favorite veggies.