Mongolian Beef (Lighter)

By skipping heavy starch coatings and deep-frying, this lighter take delivers a high-protein Chinese stir-fry packed with classic garlic-ginger flavor.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g (21 oz) thinly sliced beef sirloin · 840 kcal in the whole recipe
• 200 g (1 cup) dry white rice · 720 kcal in the whole recipe
• 300 g (10.5 oz) broccoli florets · 102 kcal in the whole recipe
• 100 g (3.5 oz) green onions, chopped into 1-inch pieces · 32 kcal in the whole recipe
• 12 g (3 cloves) garlic, minced · 18 kcal in the whole recipe
• 12 g (2 tbsp) fresh ginger, grated · 10 kcal in the whole recipe
• 48 g (3 tbsp) low-sodium soy sauce · 27 kcal in the whole recipe
• 15 g (1 tbsp) brown sugar · 57 kcal in the whole recipe
• 100 g (approx. 1/3 cup) beef broth · 7 kcal in the whole recipe
• 15 g (1 tbsp) plain vinegar · 3 kcal in the whole recipe
• 13 g (1 tbsp) sesame oil · 115 kcal in the whole recipe
• 13 g (1 tbsp) canola oil · 117 kcal in the whole recipe

Method

1. Cook the dry rice in boiling salted water according to package directions, and steam the broccoli florets until tender-crisp.

   

2. Whisk together the soy sauce, beef broth, brown sugar, plain vinegar, and sesame oil in a bowl to make the sauce.

   

3. Heat canola oil in a wok or large skillet over high heat, then stir-fry minced garlic and grated ginger for 30 seconds until fragrant.

   

4. Add the thinly sliced beef sirloin without starch coating and stir-fry rapidly for 2 to 3 minutes until browned.

   

5. Pour in the sauce mixture and chopped green onions, cooking for 1 to 2 minutes until the meat is evenly glazed, then serve hot alongside cooked rice and steamed broccoli.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.