Low Fat Mongolian Beef
Satisfy your takeout cravings with this healthy and flavorful Low Fat Mongolian Beef recipe, a guilt-free twist on the classic dish! Made with tender slices of lean flank steak, coated in a light dusting of cornstarch for extra crispiness, and bathed in a rich, savory sauce of low-sodium soy sauce, brown sugar, fresh garlic, and ginger, this dish is a perfect blend of sweet and spicy. The use of a non-stick skillet and minimal oil keeps the fat content low without compromising on taste, while the fresh scallions and sesame seeds add a vibrant finish. Ready in just 30 minutes, this quick and easy stir-fry is perfect for busy weeknights and pairs beautifully with steamed brown rice or stir-fried veggies for a balanced meal. Whether you're watching your calories, cutting back on sodium, or simply looking for a lighter take on Mongolian beef, this recipe delivers bold flavors you'll love!
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Recipe Information
Ingredients
- 1 lb Lean flank steak
- 0.25 cup Low-sodium soy sauce
- 2 tbsp Brown sugar
- 2 tbsp Cornstarch
- 0.25 cup Water
- 3 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 4 stalks Scallions, sliced
- 0.25 cup Low-sodium beef broth
- 0.25 tsp Red pepper flakes (optional)
- 1 serving Cooking spray or 1 tsp of canola oil
- 1 tsp Sesame seeds (for garnish)
Instructions
Trim any visible fat from the flank steak and slice it into thin strips, cutting against the grain to maximize tenderness.
Place the steak slices into a bowl, sprinkle the cornstarch over them, and toss thoroughly to coat evenly. Let sit for 10 minutes to allow the cornstarch to adhere.
In a small bowl, whisk together the low-sodium soy sauce, brown sugar, water, beef broth, minced garlic, grated ginger, and red pepper flakes (if using). Set the sauce aside for later.
Heat a large non-stick skillet or wok over medium-high heat. Lightly coat with cooking spray or add 1 teaspoon of canola oil.
Sear the beef in batches to avoid overcrowding the pan, cooking for 1 minute per side until browned. Remove the beef from the skillet and set aside.
In the same skillet, pour in the prepared soy sauce mixture. Bring the sauce to a gentle simmer, stirring to dissolve the sugar.
Return the cooked beef to the skillet. Stir to coat the beef evenly in the sauce. Let simmer for 2-3 minutes until the sauce thickens slightly.
Toss in the sliced scallions and cook for another minute until they soften slightly but remain bright green.
Transfer the Mongolian beef to a serving plate, sprinkle with sesame seeds for garnish, and serve hot.
For a complete meal, serve with steamed brown rice or a side of stir-fried veggies.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 654 mg | 28% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 6.8 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 584 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
