Lighter Mongolian Beef

Lighter Mongolian Beef | windykitchen

Any Homeland fans out there? Until a few weeks ago, this was all I knew about Homeland, and it definitely didn’t sound like anything I’d be interested in. Angela Chase and Inigo Montoya run around trying to catch terrorists? No thanks.

(Actually, strike that, that sounds pretty awesome)

Either way, we don’t get Showtime, so it was sortof a non-issue. But then along came that one week per year where you get all the channels on earth for free, and before I even knew what was happening, my husband and I tore through the entire first season of Homeland in a single day. Apparently everyone in the entire world was right — that show is so good!

And that’s where this Mongolian Beef comes in. Unfortunately, we didn’t discover Homeland until the very last day of the free cable week, so we were literally racing against the clock, trying to finish the season before the clock struck midnight. Just like the thrilling, fast-paced drama of Homeland itself! Since I couldn’t possibly stop to make an actual dinner, I managed to throw this together in about 15 minutes while my husband yelled out plot developments from the couch. And then we chowed down while watching…that crazy thing…with that guy…happen…or not?!??!

Anyway. If you want a super quick dinner idea, read on. And if you want to talk about season 2 of Homeland, take your game elsewhere, because this girl hasn’t seen it yet.

Lighter Mongolian Beef | windykitchen

LIGHTER MONGOLIAN BEEF (recipe from Prevention RD)

1/2 a 14-oz package rice noodles (such as Thai Kitchen brand)
1/4 cup low-sodium soy sauce
2 tsp sugar
4 tsp dry sherry
4 tsp hoisin sauce
2 tsp rice vinegar
2 tsp garlic chile paste (such as sambal oelek)
2 tsp cornstarch
1 tbsp sesame oil
2 tbsp fresh ginger, peeled and minced
2 cloves garlic, minced
1 lb sirloin or flank steak, thinly sliced across the grain
2 cups snap peas (fresh or frozen)
1 bunch green onions, cut into 2-inch pieces

1. In a medium pot, bring water to a boil. Once boiling, turn off heat and add rice noodles. Let noodles soak for 8-9 minutes, then remove to colander and drain, rinsing with cold water. Set aside.
2. Meanwhile, combine soy sauce, sugar, sherry, hoisin sauce, rice vinegar, and chile paste in small bowl, stirring until smooth. Add cornstarch and stir to combine. Set aside.
3. Heat sesame oil in large nonstick skillet or wok over medium-high heat. Add ginger, garlic, beef, and snap peas; sauté for 2 minutes or until beef is browned. Add green onion pieces and sauté 30 seconds. Add soy sauce mixture, cooking for about 1 minute or until thickened, stirring constantly. Remove from heat. Serve beef mixture over noodles.

Like all stir-fry dishes, this goes incredibly quickly if you have everything chopped up and ready to go before you start cooking. It’s the perfect food for when you’re in the mood to catch terrorists (or at least watch other people attempt to catch them…).

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3 thoughts on “Lighter Mongolian Beef

  1. That looks delish. I’m always amazed at the things you have in your pantry to just “throw together” a dinner. The contents of your pantry alone prove you are more of an adult than I am.

    • Haha thanks! And to be fair, “throw together” is probably an overstatement. I had already decided to make this, so I picked up the steak, snap peas, and green onions at the grocery store. I suppose I did have everything else, although not nearly as many rice noodles as I imagined (which is why they’re barely visible in that picture…)

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