Skinny Mongolian Beef
WW Points: 6 Purple, 6 Blue, 6 GreenRecipe adapted from https://moderncrumb.com/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