Mongolian Beef
This dish is a REAL winner. Uses ground beef and ready in less than 30 minutes with a minimum of prep. Who could ask for more?
Servings: 4
Calories: 382kcal
Ingredients
- 1 lb extra-lean ground beef
- 4 cloves garlic minced
- 1/4 cup soy sauce
- 2 tbsp dry white wine
- 2 tbsp sherry
- 2 tbsp rice vinegar my substitution
- 1/2 cup baby carrots cut in chunks (my addition)
- 1/4 tsp grated ginger
- 1/4 tsp cayenne pepper
- 1/2 cup brown sugar
- 2 tsp creamy peanut butter
- 2 tbsp dark sesame oil for frying
- 1/2 cup chopped scallions
- rice
Instructions
- Heat a wok or large heavy skillet. Add sesame oil. Add ground beef, carrots and garlic and brown well. Continue browning until all the meat juice is evaporated.
- Add all other ingredients except the scallions. Stir well and heat until sauce is reduced by 50%--about 5 minutes.
- Serve over rice. Top with chopped scallions.
- Serves 4 (but Lillian says it serves 2 LOL)
Nutrition
Serving: 1serving | Calories: 382kcal | Carbohydrates: 32g | Protein: 27g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 927mg | Potassium: 570mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2378IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 4mg