Skinny Mongolian Beef

 

serves: 6 – size: 1 cup beef and broccoli mixture and 2/3 cup rice – calories: 400 – carbs: 38g – fat: 15g – WWP+: 10

Ingredients

  • 1 1/2 lb flank steak
  • 1/4 cup cornstarch
  • 1/4 cup reduced sodium soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp brown sugar
  • 2 tbsp teriyaki sauce
  • 7 green onions, sliced
  • 2 tbsp sesame oil
  • 2 tbsp minced garlic
  • pinch or two of grated ginger
  • 1/2 tsp red chili flakes
  • 2 cups broccoli florets, cooked, (or frozen, thawed)
  • Two , 8.8 oz pouches whole grain Uncle Ben’s Ready Minute Rice

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Directions

  1. To prepare flank steak, slice the meat up on an angle in thin strips against the grain.
  2. In a large resealable bag, combine the steak slices and cornstarch and shake until evenly coated: set aside.
  3. In a medium saucepan, whisk together the soy sauce, rice wine vinegar, brown sugar and teriyaki sauce until evenly combined. Heat the sauce pan over medium heat until slightly thickened, about 5-7 min, set aside.
  4. 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 sec, or until fragrant. Shale off excess cornstarch from the reserved steak, add it all to the skillet. Cook for 2-3 min, browning all sides. Add the set aside sauce and cook for an additional 1-2 min.
  5. If using fresh broccoli, use a medium skillet pan and cook the florets for about 4-5 min, until tender. If using frozen broccoli, just heat it with either the microwave or in the skillet.
  6. Microwave rice according to package directions. Serve with brown rice, broccoli, and garnish with additional green onions if desired.

Skinny Mongolian Beef

Ingredients

  • 1 1/2 lb flank steak
  • 1/4 cup cornstarch
  • 1/4 cup reduced sodium soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp brown sugar
  • 2 tbsp teriyaki sauce
  • 7 green onions, sliced
  • 2 tbsp sesame oil
  • 2 tbsp minced garlic
  • pinch or two of grated ginger
  • 1/2 tsp red chili flakes
  • 2 cups broccoli florets, cooked, (or frozen, thawed)
  • Two , 8.8 oz pouches whole grain Uncle Ben’s Ready Minute Rice

Instructions

  1. To prepare flank steak, slice the meat up on an angle in thin strips against the grain.
  2. In a large resealable bag, combine the steak slices and cornstarch and shake until evenly coated: set aside.
  3. In a medium saucepan, whisk together the soy sauce, rice wine vinegar, brown sugar and teriyaki sauce until evenly combined. Heat the sauce pan over medium heat until slightly thickened, about 5-7 min, set aside.
  4. 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 sec, or until fragrant. Shale off excess cornstarch from the reserved steak, add it all to the skillet. Cook for 2-3 min, browning all sides. Add the set aside sauce and cook for an additional 1-2 min.
  5. If using fresh broccoli, use a medium skillet pan and cook the florets for about 4-5 min, until tender. If using frozen broccoli, just heat it with either the microwave or in the skillet.
  6. Microwave rice according to package directions. Serve with brown rice, broccoli, and garnish with additional green onions if desired.
http://revampfitness.com/skinny-mongolian-beef/

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