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Light Mongolian Beef

A new year, a new you. Right? Well, I can’t really do strict resolutions and restrictions, but I do try to eat balanced and in moderation all year long. Most days I like to have lots of fruits, vegetables, nuts and lean protein, so whenever I’m eating out and want to indulge or don’t have great options, it doesn’t throw everything off. I used to love going to PF Chang’s and Pei Wei and ordering Mongolian beef, but I’d like to have it more and don’t really enjoy big chain restaurants anyway. That being said, I found this wonderful lighter version that is quick and easy to make right at home! It’s a perfect, delicious (and light) way to start 2014. Add some broccoli and you’ll be way ahead of the game! 


  • 2 T soy sauce
  • 1 t sugar
  • 1 t cornstarch
  • 2 t dry sherry
  • 2 t hoisin sauce
  • 1 t rice vinegar
  • 1 t chile paste with garlic
  • Kosher salt to taste
  • 2 t peanut oil
  • 1 T fresh ginger, minced
  • 1 T garlic, minced
  • 1 lb sirloin or skirt steak, sliced thinly across the grain
  • 16 medium green onions, cut into 2-inch pieces

Stir first 7 ingredients, whisking until smooth.

Heat peanut oil in a large nonstick skillet or wok over medium-high heat.

Add ginger, garlic and beef and sauté until beef is browned.

Add green onion and stir fry 30 seconds.

Add sauce and cook, stirring constantly, until thickened, about 1 minute. 

Taste and season.

Serve with rice.


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