Mongolian Beef Stir-Fry - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Molly Baz
Stir-fry is just too easy, fast, and flavorful not to keep in our rotation, and this Mongolian take on beef stir-fry is a game-changer.
Ingredients
- 1 1/2 lb. flank steak, cut 1/2” thick into 3 ” strips
- 1/2 tsp. salt
- 1/3 c. cornstarch
- 1/2 c. vegetable oil
- 2 tbsp. ginger, minced
- 2 tbsp. garlic, minced
- 1 lb. baby bok choy, quartered
- 3/4 c. low sodium soy
- 1/2 c. water
- 1/4 c. SPLENDA® Brown Sugar Blend
- 4 scallions, thinly sliced for garnish
Instructions
- Season beef with salt and toss in a medium bowl with cornstarch.
- In a small bowl, whisk together soy sauce, water, and SPLENDA® Brown Sugar Blend.
- Heat vegetable oil in a large skillet or wok over medium high heat, add half the beef, and cook until golden brown and starting to crisp, about 3 minutes. Transfer to a plate and repeat with remaining beef.
- Discard all but 1 Tbsp. of the fat and return the skillet to medium heat. Add garlic and ginger and sauté until fragrant, about 1 minute. Add bok choy and cook, tossing occasionally for about 2 minutes.
- Return the beef to the pan, add sauce and bring to a boil. Simmer for 2 minutes or until sauce has thickened and coats beef and bok choy.
- Divide among bowls and top with sliced scallions.
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