This recipe for Healthy Mongolian Ground Beef tastes just like your take-out favorite and only has 250 calories per serving.
Last week I decided I really wanted to make Mongolian Beef at home since it has long been one of my favorite Asian take-out staples. Then a funny thing happened, I realized I had absolutely no idea what actually was in Mongolian Beef outside of the beef and green onions. And that got me thinking about how I rarely actually know what goes into making so many of the Asian dishes that I love. I mean there is almost always soy sauce and many times rice vinegar, but I would be hard pressed to explain what is in lots of Asian dishes. I just know what I like and what I don't like.
So I set off to find out what made Mongolian beef so yummy. Turns out, like many Asian dishes, it actually isn't too complicated. Traditionally it is made with a soy sauce, sugar, garlic, ginger, a touch of chili paste, and then some combination of hoisin sauce or oyster sauce. Then traditionally the thin slices of flank steak are coated in cornstarch and flash fried in oil in a wok. Yummy but not so healthy since that requires quite a bit of oil. So instead, I like to make my Mongolian Beef with ground beef instead since it is easier, more affordable, and doesn't require a quick cooking wok. It's still got all the flavors you love in Mongolian Beef but has about half as many calories.
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