Prep 15 mins
Cook 10 mins
I love Mongolian Beef, but I wanted to lighten it up a little by using Splenda brown sugar blend in place of the brown sugar, cooking spray in lieu of oil and tossing in a little broccoli for good measure. This recipe calls for flank steak, but I've also used thin cuts of sirloin with great success. Serve over brown rice.
- 453.59 g flank steak, sliced across the grain into thin 1/2-inch slices
- 59.14 ml cornstarch
- 118.29 ml water
- 118.29 ml low sodium soy sauce
- 59.14 ml Splenda brown sugar blend
- 1.23 ml red pepper flakes
- 14.78 ml canola oil, divided
- 4.92 ml ginger, minced
- 14.79 ml garlic, minced
- 3 green onions, cut into 1-inch pieces
- 354.88 ml broccoli florets, steamed
- In a small heat proof bowl combine water, soy sauce, brown sugar and red pepper flakes. In another bowl toss cornstarch with steak and let it sit for 10 minutes or so.
- Heat half of canola oil in a wok over medium heat. (I just used a big frying pan and real olive oil cooking spray.) Add ginger and garlic and saute for about 30 seconds and then pour in soy mixture. Bring to a boil and allow to cook 2-3 minutes. Pour back into bowl.
- Add the rest of the oil to the empty wok/skillet or spray with cooking more spray and brown the beef over medium-high heat. Once the meat is browned pour the sauce back into the wok/skillet with the beef. Continue to cook until the sauce is thickened to your liking. If it gets too thick, add more water. Add green onions and broccoli right before serving.