Ww Core Mongolian Beef
Experience the bold, savory flavors of 'WW Core Mongolian Beef,' a healthier take on a classic favorite that's perfectly suited for Weight Watchers enthusiasts and anyone craving a guilt-free indulgence. This quick and easy recipe features thinly sliced lean flank steak infused with a rich, aromatic sauce made from low-sodium soy sauce, fresh ginger, garlic, and a touch of brown sugar for natural sweetness. Lightly coated in cornstarch for a tender texture and stir-fried with minimal oil, the beef is cooked to perfection and generously topped with vibrant green onions. With just 15 minutes of prep and cook time, this dish delivers restaurant-quality results right in your kitchen. Serve it over steamed rice or cauliflower rice for a wholesome, WW Core-compliant meal packed with flavor and nutrition. Perfect for busy weeknights or meal prep, this recipe combines ease, taste, and healthy eating in every bite!
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Recipe Information
Ingredients
- 1 pound Lean flank steak
- 2 tablespoons Cornstarch
- 0.25 cup Low-sodium soy sauce
- 0.25 cup Water
- 2 tablespoons Packed brown sugar
- 1 teaspoon Fresh ginger, minced
- 3 cloves Garlic, minced
- 2 teaspoons Sesame oil
- 4 Green onions, chopped
- Cooking spray
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Trim any visible fat from the flank steak and slice it into thin strips (about 1/4 inch thick) against the grain to ensure tenderness.
Place the sliced steak into a bowl or zip-top bag. Sprinkle the cornstarch over the beef and toss to coat evenly. Set aside.
In a small bowl, whisk together the soy sauce, water, brown sugar, minced ginger, and garlic. Set the sauce mixture aside.
Heat a large non-stick skillet or wok over medium-high heat and lightly coat it with cooking spray.
Add 1 teaspoon of sesame oil to the skillet and let it heat. Working in batches if needed, cook the beef strips for about 2-3 minutes on each side until browned. Remove the beef from the skillet and set it aside on a plate.
In the same skillet, add the remaining 1 teaspoon of sesame oil and pour in the soy sauce mixture. Let it simmer for about 2 minutes to thicken slightly.
Return the cooked beef strips to the skillet and toss to coat them in the sauce. If using red pepper flakes, sprinkle them in at this time.
Cook for an additional 2-3 minutes until the sauce has thickened to your desired consistency and the beef is fully cooked through.
Add the chopped green onions to the skillet and stir gently to combine.
Serve the Mongolian beef hot over steamed rice or cauliflower rice for a WW Core-friendly option.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 6.8 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 543 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.
