If you find yourself jonesing for take out from your favorite local, deep-fryer-loving Asian spot, but ugh, you’ve already made so many healthy resolutions to distance yourself from fortune cookies,
or if you’re just craving a good saucy beef-meets-caramelized brown sugar stir fry, but ugh, you just wish that it would leave you standing upright instead of lying on the couch…
you really need to make this Lighter Spicy Mongolian Beef. I’m telling you, it’s everything you love flavor-wise about the traditional restaurant version, but better for you. And isn’t that the greatest?
Yes. All the flavor with none of the sluggishness afterward. And you don’t even have to put your resolutions on hold :)
Lighter Spicy Mongolian Beef
- ½ cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 2 cloves garlic minced
- 4 teaspoons canola oil divided
- 1 pound beef top sirloin sliced into thin strips
- 1 jalapeno pepper sliced
- 6 cups fresh sliced peppers any color
- In a small bowl, whisk the broth, soy sauce, hoisin sauce, brown sugar, sesame oil, garlic, and corn starch.
- In a large nonstick skillet, heat 2 teaspoons of the canola oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef to a plate.
- Add the remaining 2 teaspoons of oil to the skillet. Add the jalapeno and the peppers and cook, stirring frequently, until they begin to soften, about 3 minutes. Add the hoisin sauce mixture and bring the pan to a boil. Reduce the heat to a simmer. Return the beef to the pan along with any juices on the plate. Stir until the sauce has thickened enough to coat the beef and vegetables.