Lighter Spicy Mongolian Beef
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?
Servings: 4 Servings
Calories: 406kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 406kcal | Carbohydrates: 29g | Protein: 38g | Fat: 17g | Sugar: 17g