Spicy Mongolian Beef
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
pounds |
flank steak -- sliced thin |
|
2 |
tablespoons |
low sodium soy sauce |
|
2 |
tablespoons |
sweet sherry |
|
1 |
teaspoon |
cornstarch |
|
1 |
tablespoon |
Tiger Sauce -- or other chili sauce |
|
1/4 |
teaspoon |
crushed red pepper |
|
1 |
teaspoon |
sesame seeds -- toasted |
|
8 |
whole |
green onions -- sliced |
|
2 |
tablespoons |
vegetable oil |
|
1 |
clove |
garlic -- minced |
|
1 |
tablespoon |
ginger root -- minced |
| Heat wok or large frying pan to medium-high. Add vegetable oil. Stir fry meat in batches if necessary. Push meat to side. Mix soy sauce, sherry, Tiger sauce and cornstarch together. Add green onions, sesame seeds, garlic, ginger and red pepper. Stir fry for 30 seconds or until fragrant. Push aside. Add sauce mixture. Stir until thickened. Stir to coat meat and vegetables. Serving Ideas : Goes well over rice. Makes 6 servings. |
| Per Serving: 333 Calories; 21g Fat (57.6% calories from fat); 30g Protein; 4g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 351mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 2 Fat. |