4 (serving size = 112 g)
- 454 g ground beef
- 14 g (2 tsp) fresh ginger, finely grated or minced
- 4 garlic cloves, minced or pressed
- 45 g shallots, thinly sliced
- 60 g (1/4 cup) soy sauce
- 30 g (2 tbsp) hoisin sauce
- 30 g (2 tbsp) rice vinegar
- 15 g (1 tbsp) oyster sauce
- 10 drops liquid stevia
- Pinch of black pepper
- 1 tsp sesame oil
- Optional garnish: Thinly sliced scallion and/or one or two spicy red chiles.
Mongolian beef may be a takeout favorite, but it’s typically loaded with sugar— one serving from PF Changs has more sugar than a Snickers bar! Our variation cuts the sugar down to 4.5 grams per serving while still delivering a hit of sweet and savory flavor.
Note that this recipe calls for a variety of bottled sauces. You’ll be able to find them all in the Asian section of any grocery store.
- In a small bowl, combine the soy sauce, hoisin, rice vinegar, oyster sauce, liquid stevia and a pinch of black pepper. Set aside.
- Heat the sesame oil in a nonstick or cast-iron skillet over medium-high heat. Fry the ginger, garlic and shallots for a minute or two, until fragrant. Add the ground beef and brown.
- When the beef is still a little pink, add the sauce and stir. Let the mixture bubble until most of the liquid has evaporated and the beef is glossy, about 7–10 minutes.
- Garnish with sliced scallions and sliced chili peppers, if desired. Serve over rice with your favorite veggies.