Mongolian Beef
Bok Choy Salad with Peanut Dressing
Wine Recommendation
Apothic Red
Ingredients
- 1¼ lb flank steak (see Note)
- 3 Tbsp dark sesame oil
- 3 cloves garlic, minced
- 6 green onions, cut into 1-inch pieces
- ⅓ cup water
- 3 Tbsp low-sodium soy sauce
- 1 Tbsp arrowroot (or use cornstarch)
- 1 Tbsp erythritol brown sugar substitute (see Note)
- 1 tsp crushed red pepper (optional)
Instructions
- Thinly slice steak across the grain into 1-inch strips.
- Cook steak in hot oil in a large skillet over medium-high heat, stirring often, 5 minutes or until browned. Add garlic and onions; cook 1 minute.
- Stir together water, soy sauce, arrowroot, brown sugar substitute, and, if desired, red pepper. Add to beef mixture, and cook until sauce is thickened.
Side Dish Ingredients
- 3 Tbsp rice wine vinegar
- 2½ Tbsp vegetable oil
- 2 Tbsp peanut butter
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp lime juice
- 3 cups finely chopped bok choy (or use Napa cabbage)
- ⅓ cup chopped fresh cilantro
- ½ red bell pepper, thinly sliced
Side Dish Instructions
- Combine first 5 ingredients; pour over bok choy, cilantro, and bell pepper in a bowl, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
348
|
139
|
487
|
| Fat (g) | 22 | 13 | 35 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 31 | 4 | 35 |
| Carb (g) | 3 | 4 | 7 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 508 | 356 | 864 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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