Mongolian Beef

Courtesy of Cooking Light Plan

Mongolian Beef
Ingredients

1/2 teaspoon sugar
1/2 teaspoon cornstarch
1 teaspoon dry sherry
1/2 teaspoon white vinegar
1/2 teaspoon chile paste with garlic (such as sambal oelek)
1/8 teaspoon salt
1 teaspoon peanut oil
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons minced fresh garlic
8 medium green onions, cut into 2-inch pieces
8 ounces sirloin steak, thinly sliced across the grain

Instructions
Combine first 6 ingredients, stirring until smooth.
Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add vinegar mixture; cook 1 minute or until thickened, stirring constantly.
Makes 2 servings (serving size: about 1 cup)
237 calories

Garlic and Red Pepper Asparagus

Ingredients
8 ounces trimmed asparagus
1 tablespoon extra-virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon crushed red pepper
1/8 teaspoon freshly ground black pepper
1 garlic clove, thinly sliced

Instructions
Preheat oven to 425°. Combine asparagus, olive oil, salt, crushed red pepper, black pepper, and garlic on a jelly-roll pan; toss to coat. Bake at 425° for 8 minutes or until asparagus is crisp-tender.
Makes 2 servings
85 calories

Sesame-Garlic Broccoli

Ingredients
1/2 pound Broccoli, trimmed
2 tablespoons water
1 1/2 teaspoons dark sesame oil
2 garlic cloves, thinly sliced
1/8 teaspoon kosher salt

Instructions
Place Broccoli in a large skillet; drizzle with 2 tablespoons water. Cover and cook over medium-high heat 5 to 6 minutes. Uncover and cook for 30 seconds or until liquid evaporates. Remove ­Broccoli from pan.
Add oil to pan; swirl to coat. Add garlic; cook 30 seconds or until just golden, stirring frequently. Return Broccoli to pan; toss to coat. Sprinkle with salt.
Makes 2 servings (serving size: about 1/2 cup)
80 calories