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Thread: low point mongolian beef??

  1. #1

    Post

    anyone have a low-point recepie for Mongolian beef or chicken?

  2. #2
    Join Date
    May 2000
    Location
    Suburb of Buffalo, NY
    Replies
    12,980

    Post

    I posted this in the "Poultry" section for you before I saw you requested it here!! I would imagine chicken could be substituted for the beef. This one comes out to 3 points for 1 serving (1/6 of recipe)

    Mongolian Beef
    A simple but spicy dish with beef, carrots and green onions. Serve over rice for a very filling meal. Prep Time: approx. 10 Minutes. Cook Time: approx. 5 Minutes. Ready in: approx. 30 Minutes. Makes 6 servings.
    Printed from Allrecipes, Submitted by Onemina
    --------------------------------------------------------------------------------
    2 cloves garlic, minced
    3 tablespoons soy sauce, divided
    3 1/2 tablespoons cornstarch, divided
    1 pound beef round steak, cut
    into thin strips
    3/4 cup water
    1 teaspoon toasted sesame seeds
    1/2 teaspoon white sugar
    1 teaspoon red pepper flakes
    2 tablespoons vegetable oil, divided
    2 carrots, thinly sliced
    1 bunch green onions


    Directions
    1 In a mixing bowl, combine garlic, 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Mix thoroughly. Stir in beef strips. Let stand for at least 10 minutes.
    2 In a separate small bowl, combine water, remaining soy sauce, remaining cornstarch, sesame seeds, sugar and red pepper flakes. Mix thoroughly; set aside.
    3 Heat 1 tablespoon of oil in a wok or skillet over high heat. Add beef mixture and saute for 1 minute; remove, and set aside. Heat remaining tablespoon of oil into the same pan. Slice green onions into 2 inch pieces, separating the white from the green. Saute carrots and white part of green onions for 2 minutes. Stir in green parts, and saute for 1 minute. Stir in beef and soy sauce mixture. Cook and stir until sauce boils and thickens.











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  3. #3
    mrszotz Guest

    Post

    I made this for dinner tonight - it's very good!! I added a cup of water from the 3/4 cup originally called for. This would be great with chicken - and I'm thinking the next time I make it I'll use shrimp!!

    MasterCook gave me different numbers than what allrecipes.com had...


    * Exported from MasterCook *

    Mongolian Beef
    Servings: 6
    Points per serving: 3.8

    2 cloves garlic -- minced
    3 tablespoons soy sauce -- divided
    3 1/2 tablespoons cornstarch -- divided
    1 pound Beef Round Tip Steak -- cut
    1 3/4 cup water
    1 teaspoon toasted sesame seeds
    1/2 teaspoon sugar
    1 teaspoon red pepper flakes
    1 tablespoon vegetable oil
    1 teaspoon vegetable oil
    2 carrots -- thinly sliced
    1 bunch green onions

    1 In a mixing bowl, combine garlic, 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Mix thoroughly. Stir in beef strips. Let stand for at least 10 minutes.
    2 In a separate small bowl, combine water, remaining soy sauce, remaining cornstarch, sesame seeds, sugar and red pepper flakes. Mix thoroughly; set aside.
    3 Heat 1 tablespoon of oil in a wok or skillet over high heat. Add beef mixture and saute for 1 minute; remove, and set aside. Heat remaining teaspoon of oil into the same pan. Slice green onions into 2 inch pieces, separating the white from the green. Saute carrots and white part of green onions for 2 minutes. Stir in green parts, and saute for 1 minute. Stir in beef and soy sauce mixture. Cook and stir until sauce boils and thickens.

    Per Serving: 173 Calories; 7g Fat; 18g Protein; 8g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 575mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


    Thanks for posting this Laurdee!!
    ~Mary~
    [img]smile.gif[/img] [img]smile.gif[/img] [img]smile.gif[/img]

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