Mongolian Beef

You probably know by now that I've been trying out a lot of Weight Watchers recipes and that I love Chinese food. So when I found a paleo website on Pinterest that had adapted P.F. Chang's recipes into Paleo-friendly recipes, I pinned almost all of them. If you want the actual paleo recipe, you can find it here - http://paleoparents.com/2013/paleo-p-f-changs-recipe-recreation-round-up/. My version, below, uses the regular ingredients rather than the paleo substitutes. I did however adjust it a little bit to make it more WW friendly.

I recommend serving it with Cauliflower Fried "Rice".

Note: This recipe could be for either 4 or 6 people, depending on how much you want to serve each person. I've included the points for both serving sizes at the bottom.

Mongolian Beef

Serves 4 - 6

1½ pound stir-fry beef (1” x 1.5” pieces)

3 tablespoons flour

1½ teaspoons garlic, minced

¾ teaspoon ginger, minced

⅓ cup soy sauce

3 tablespoons water

3 tablespoons molasses

3 tablespoons brown sugar

½ cup green onions, cut into 1” pieces

1. Lightly dredge the beef in flour, shaking off any excess. Heat a large skillet over medium-high. Coat with cooking spray and add beef. Cook until browned on both sides, about 2 minutes per side. Transfer to a plate.

2. Coat the skillet again with cooking spray. Saute garlic and ginger for 90 seconds.

3. Pour in soy sauce and water. Simmer 3 minutes.

4. Stir in molasses and brown sugar until dissolved. Simmer 5 minutes until thickened. Be careful not to let it burn.

5. Add the beef and green onions to the pan and toss to coat. Cook 6 minutes, stirring frequently. Serve immediately while still hot.

Nutrition (1/6 recipe):

5 Weight Watchers Points+

Nutrition (1/4):

8 Weight Watchers Points+