If you find yourself jonesing for take out from your favorite local, deep fryer-loving Asian joint,
you’ve already made so many healthy resolutions to distance yourself from cookies with fortunes,
If you’re smitten with perfectly soy saucy beef meets caramelized brown sugar,
you want that lovely flavor combination to like you back in a very [ful]filling,
healthy and light way,
Lighter Spicy Mongolian Beef
adapted from Taste of Home
- 1 tablespoon cornstarch
- ½ cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 4 teaspoons canola oil, divided
- 1 pound beef top sirloin, sliced into thin strips
- 1 jalapeno pepper, sliced
- 6 cups fresh sliced peppers (any color)
- Whisk cornstarch, broth, soy sauce, hoisin sauce, brown sugar, sesame oil, and garlic in a small bowl. Set aside.
- Heat 2 teaspoons canola oil in a large frying pan or wok over medium-high. Add beef and sear on all sides until all the meat has browned, about 5 minutes. Remove beef to a plate.
- Return the pan to heat and add the remaining 2 teaspoons oil. Add jalapeno and peppers and stir frequently until they begin to soften, about 3 minutes.
- Pour the soy sauce mixture into the pan and let it come to a boil. Stir and reduce heat to a gentle simmer. Return the beef and any accumulated juices to the pan. Stir until the sauce has thickened and the beef and vegetables are well coated.