Mongolian beef is a dish served in Chinese-American and Chinese-Australian restaurants consisting of sliced beef, typically a New York strip or flank steak, and stir-fried with vegetables in a savoury brown sauce, usually made with a sweetened soy sauce.
¼ cup Tamari or light soy sauce
1/3 cup water
2 tsp minced ginger root
1 tsp minced garlic
2 tbsp honey
1 tbsp cornstarch
2tsp rice wine vinegar
2 tsp sesame oil
2 tsp chili paste or to taste
1 lb New York strip steak
1 cup sugar snap peas
12 medium green onions cut into 2 inch pieces cut on diagonal
1/3 cup toasted chopped cashews
- Sauce : combine soy sauce, water, ginger, garlic, honey, cornstarch, vinegar, sesame oil and chili paste in small bowl.
- In hot grill pan or skillet, sprayed with vegetable oil, sear steak for 3 minutes per side. Do not cook through. Remove.
- In wok or skillet, add sauce, peas and green onions and cook for 2 minutes just until sauce slightly thickens (add some water if too thick). Add beef slices and stir fry for 1 minute.
- Garnish with toasted cashews
Green onions have similar health benefits of garlic and regular onions. They are known to reduce inflammation due to the antioxidant Quercetin.
Serving (223g) –
Saturated Fat 4.0g