Healthy Mongolian Flank Steak
Indulge in this lighter version of the beloved Mongolian Beef, inspired by the popular PF Chang's recipe. This dish features tender flank steak coated in a luscious, savory sauce made with fresh ginger, garlic, and brown sugar, all while keeping the calories in check. Perfect for weeknight dinners or meal prep, this dish is sure to become a household favorite. Serve it over a bed of fluffy rice for a satisfying and delicious meal that feels indulgent without the guilt. With only 9 Weight Watchers points per serving (excluding rice), you can enjoy this flavorful dish while sticking to your health goals!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
olive oil
1 1/2 teaspoons (divided)
fresh ginger
1/2 teaspoon (minced)
fresh garlic
1 tablespoon (minced)
soy sauce
1/2 cup (none)
water
1/2 cup (none)
brown sugar
3/4 cup (do not pack)
flank steak
3/4 lb (sliced against the grain)
cornstarch
1/4 cup (for coating)
green onion
1 bunch (cut into 1 1/2 inch strips)
cooked rice
to serve (none)
Instructions
1
Begin by slicing the flank steak against the grain into thin strips and place them in a large zip-top bag. Toss with 1/4 cup of cornstarch to coat the beef evenly. This will help create a tender texture after cooking.
2
In a small saucepan, heat 1/2 teaspoon olive oil over medium heat. Add the minced ginger and garlic. Sauté for 1-2 minutes until fragrant, being careful not to let them burn.
3
Pour in the soy sauce, water, and brown sugar into the saucepan. Stir the mixture and bring it to a boil. Allow it to boil for 2-3 minutes to thicken slightly. Once done, take the sauce off the heat and set it aside in a separate bowl.
4
In a skillet, heat 1 teaspoon of olive oil over medium-high heat. Add the cornstarch-coated beef strips and cook them for 3-4 minutes, or until browned and cooked through. If the beef appears too oily, remove it from the skillet and place it on a paper towel to drain excess oil.
5
Return the skillet to the heat and pour the reserved sauce over the beef. Add the cut green onions and stir the mixture until everything is well combined and heated through, about 2-3 minutes.
6
Serve the Mongolian flank steak hot over cooked rice, enjoying the rich flavors and satisfying textures.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Healthy Mongolian Flank Steak?
It is a lighter, healthier version of the traditional Mongolian Beef dish, inspired by popular restaurant recipes like PF Chang's.
How many Weight Watchers points is this recipe?
This recipe is approximately 9 Weight Watchers points per serving, excluding the rice.
What cut of beef is best for this recipe?
Flank steak is the recommended cut because it is lean and becomes tender when sliced correctly against the grain.
How should I slice the flank steak?
You should slice the flank steak against the grain into thin strips to ensure the meat is tender after cooking.
Why is cornstarch used on the beef?
Coating the beef in 1/4 cup of cornstarch helps create a tender texture and allows the sauce to adhere better to the meat.
What are the primary aromatics used in the sauce?
The sauce is flavored with one tablespoon of minced fresh garlic and half a teaspoon of minced fresh ginger.
How much brown sugar is needed for the sauce?
The recipe calls for 3/4 cup of brown sugar, which should not be packed into the measuring cup.
What is the ratio of liquid in the sauce?
The sauce uses an equal ratio of 1/2 cup of soy sauce and 1/2 cup of water.
How long should I boil the Mongolian sauce?
Once the soy sauce, water, and brown sugar are combined, bring the mixture to a boil and let it boil for 2-3 minutes to thicken.
What type of oil is used for cooking?
The recipe uses a total of 1 1/2 teaspoons of olive oil, divided between sautéing the aromatics and browning the beef.
How do I prevent the garlic and ginger from burning?
Sauté the minced ginger and garlic over medium heat for only 1-2 minutes until they become fragrant.
How long does the beef take to brown in the skillet?
The cornstarch-coated beef strips should be cooked for about 3-4 minutes until they are browned and cooked through.
What should I do if the beef appears too oily after cooking?
If the beef is too oily, you can remove it from the skillet and place it on a paper towel to drain the excess oil before adding the sauce.
How should the green onions be prepared?
One bunch of green onions should be cut into strips approximately 1 1/2 inches long.
When do I add the green onions to the dish?
Add the green onions at the end when you return the beef to the skillet and pour the reserved sauce over it.
How long do you simmer the beef and sauce together?
Once combined, stir the mixture for 2-3 minutes until everything is well coated and heated through.
What is the recommended serving suggestion?
This Mongolian flank steak is best served hot over a bed of fluffy cooked rice.
Is this recipe suitable for meal prep?
Yes, this dish is an excellent option for meal prep or quick weeknight dinners.
How many ingredients are required in total?
There are 10 main ingredients: olive oil, ginger, garlic, soy sauce, water, brown sugar, flank steak, cornstarch, green onion, and rice.
What type of cuisine does this recipe fall under?
This recipe is categorized as Chinese cuisine, specifically a healthy American-Chinese fusion.
Is this recipe low in fat?
Yes, it is tagged as a low-fat recipe compared to traditional deep-fried Mongolian beef versions.
What is the first step of the preparation?
The first step is slicing the beef against the grain and tossing it with cornstarch in a large zip-top bag.
Does the recipe use fresh or dried ginger?
The recipe specifically calls for fresh minced ginger for the most vibrant flavor.
Can I make this dish if I am on Weight Watchers?
Absolutely, it is specifically designed to be health-conscious and fits within Weight Watchers guidelines at 9 points per serving.
How much beef is used in this recipe?
The recipe requires 3/4 lb of flank steak.
Why is the sauce boiled separately first?
Boiling the sauce in a separate saucepan allows the sugar to dissolve and the liquids to reduce and thicken before being added to the meat.
Can the sauce be made ahead of time?
Yes, you can prepare the sauce and set it aside until you are ready to brown the beef.
How many green onions should be used?
The recipe calls for one full bunch of green onions.
Is the rice included in the ingredient count?
Yes, cooked rice is listed as one of the 10 ingredients to serve with the steak.
What makes this a 'quick meal'?
The beef cooks in under 5 minutes and the sauce thickens rapidly, making the total cooking time very short once prep is finished.