Love for Food

While in Beijing, my friends were staying at small hostel amidst the hutongs (ally ways). One of the best things about that hostel was the great, cheap, food. One of my favorite offerings was Mongolian Beef. I forgot all about Mongolian Beef, until I stumbled across a recipe in a Weight Watcher book. Weight Watchers claimed this was the staff favorite of the whole book. For whatever reason, this version did not taste quite as good as the one I had in Beijing. This version was still very good. It's a tad sweet which balances well with the saltiness of the soy sauce and tang of the ginger.

Ingredients: Serves Four
1 pound flank steak
1 1/2 teaspoon cornstarch
1/4 cup water
1/4 cup Splenda Brown Sugar Blend
1/3 cup less-sodium soy sauce
1 tablespoon oil
3 garlic cloves, minced
1/2 teaspoon grated ginger
1/4 cup green onions, sliced

Method:

• Cut steak into thin slices. Add cornstarch to the steak in a medium bowl and toss.
• Combine water, Splenda, and soy sauce in a small bowl and set aside.
• Heat oil in a large skillet over medium high heat. Add garlic and ginger and saute for one minute. Add steak and cook for about 5 minutes.
• Add brown sugar mixture and cook until steak is done about another three minutes.
• Sprinkle with green onions and serve.