While searching for something to make for dinner the other day I came across a fantastic food blog called cHow Divine (so clever!) The author has tons of recipes that are healthy, tasty, and most with a Korean flair. Her blog is visually appealing and also caters to vegans and vegetarians.
I use low-sodium tamari always when a recipe calls for soy sauce. The taste is the same and the health benefits are plentiful. Tamari is also gluten free. This is my favorite brand.
I found a great recipe on cHow Divine that I have modified very slightly because it is pretty close to perfection as is. If you are a vegetarian, just omit the meat and add your choice of vegetable(s). Mine were broccoli and cauliflower.
Healthier Mongolian Beef
1/2 pound beef tenderloin, thinly sliced against the grain
1 tablespoon corn starch
2 cloves garlic, minced
1/4 teaspoon grated ginger (or ginger powder)
2 1/2 to 3 tablespoons low sodium tamari (gluten free soy sauce)
1 1/2 tablespoons agave nectar (or sugar)
1 tsp Chinese rice wine or dry sherry (I use dry sherry)
2 tablespoons water
3 green onions, chopped
Pam cooking spray
Optional pre-cooked vegetables (a 1/2 cup each of your favorites)
Stir together the tamari, agave nectar (or sugar), water and Chinese rice wine/dry sherry. Set aside.
Spray Pam cooking spray in a pan over medium high heat, coating well. Dredge the beef in corn starch. Shake off excess. Add the beef to the hot pan and quickly saute until lightly browned.
Add garlic and ginger. Saute for a few seconds. Add the sauce from Step 1. The sauce will quickly come to a boil. Lower the heat a bit and allow it to bubble. Keep stirring. Reduce until it becomes thicker and glazes the beef. Note – this happens very quickly – within minutes. Add optional pre-cooked vegetables.
Toss in the green onions at the last minute. Mix and turn off the heat immediately. Serve with steamed rice or my healthy fried rice.