I had no idea when I first adapted this Skinny Mongolian Beef recipe that it would be one of my all-time favorites, but I’ve yet to make anything I like as much as this recipe so far. It’s skinny, it’s delicious, and it’s a recipe I will make on repeat because it’s just that good. Pair with rice and a vegetable of your choice, and let me know if you love it as much as I do!
Weight Watchers
WW Points: 6 Purple, 6 Blue, 6 Green
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Whisk
Find on Whisk here.
Ingredients
Flank Steak: this is a lean cut of beef typically used for beef fajitas. You can use another cut of beef, but try to stay away from stew meat.
Corn Starch: to help brown and tenderize the beef.
Tamari: I used San J tamari lite from HEB, which is a gluten-free brewed soy sauce. You can also use soy or coconut aminos if that is what you prefer.
Hoisin: this is an Asian sauce you can usually find in the ethnic food section of a grocery store, or you can find it at an Asian market.
Sriracha: for flavor.
Water: to thin out the sauce a bit so that it can simmer and reduce for a while as the meat tenderizes.
Rice Wine Vinegar: for flavor. You can also use rice vinegar.
Garlic Powder: for flavor.
Zero Calorie Brown Sugar Replacement: I used Swerve, but Lakanto or other brand will work just as well.
Red Pepper Flakes: for flavor and spice. Optional.
Green Onion: for garnish.
Skinny Mongolian Beef
Equipment
- Skillet
Ingredients
- 1 lb lean flank steak
- 3 Tbsp corn starch (1 Tbsp for the sauce, 2 Tbsp for the meat)
- ¼ cup tamari lite (can also use soy sauce or coconut aminos)
- ½ cup water
- ¼ cup hoisin sauce
- 1½ tsp Sriracha
- 2 Tbsp rice wine vinegar
- ¼ cup Swerve zero calorie brown sugar replacement
- ½ tsp garlic powder
- ¼ tsp red pepper flakes
Garnish
- green onions (chopped)
- jasmine rice
Instructions
- Cut the 1 lb flank steak thinly, against the grain, into bite size pieces. Toss the flank steak with 2 tablespoons of cornstarch.1 lb lean flank steak, 3 Tbsp corn starch
- Heat a skillet to medium-high heat. Spray with coconut (or other high-heat) nonstick cooking spray. Add the Mongolian beef in three batches, making sure the pieces aren't touching each other in the skillet, so it can get a little crispy around the edges. Set each batch aside on a paper-towel covered plate after it's cooked. Add back to skillet once all batches are done.
- Add all the remaining ingredients to the skillet with the meat, stir, and let simmer on medium to medium-low heat until sauce thickens.3 Tbsp corn starch, ¼ cup tamari lite, ½ cup water, ¼ cup hoisin sauce, 1½ tsp Sriracha, 2 Tbsp rice wine vinegar, ½ tsp garlic powder, ¼ tsp red pepper flakes, ¼ cup Swerve zero calorie brown sugar replacement
- Serve over rice, garnished with some green onions.jasmine rice, green onions
