Cashew Mongolian beef and green onions with sugar snap peas

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 

  1.  Sauce :  combine soy sauce, water, ginger, garlic, honey, cornstarch, vinegar, sesame oil and chili paste in small bowl. 
  2. In hot grill pan or skillet, sprayed with vegetable oil, sear steak for 3 minutes per side.  Do not cook through.  Remove.  
  3. 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. 
  4. 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) –  

Calories 335 

Protein 30g 

Carbohydrates 22g 

Fiber 2.4g 

Fat 14g 

Saturated Fat 4.0g 

Cholesterol 56mg 

Sodium 587mg