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Mongolian Beef


My take on a PF Chang's style Mongolian Beef Copy Cat Recipe - Inpired by the Pinterest contribution from www.spendwithpennies.com

Weight Watchers Points: 3


Sooooo… yesterday was not my finest moment when it comes to healthy eating 😂The day actually started off great and I had every intention of staying on track… but then Costco happened. Between running around and having zero time to prep a proper meal, convenience won — and chicken wings made their appearance. Were they delicious? Absolutely. Am I still low-key regretting it today? Also yes… lol.

BUT today is a brand new day, and I’m back in a healthy mindset and ready to reset. Dinner tonight is a win: Mongolian beef served with rice and steamed broccoli. It’s filling, flavorful, and totally worth it — coming in at 6 WW points with a ½ cup of rice. Proof that you can enjoy a satisfying meal and still stay on track! Can't wait to show you what is next!


Key Changes to make it a Light Bite

  • Oil: reduced big calorie saver

  • Brown sugar: mostly replaced with zero-cal sweetener

  • Soy sauce: kept low sodium

  • Cornstarch: reduced but still gives good texture

  • Cooking method: nonstick pan + batching



Ingredients

  • 1½ teaspoons vegetable oil, divided

  • ½ teaspoon fresh ginger, minced

  • 3 cloves garlic, finely minced

  • ⅓ cup low-sodium soy sauce

  • ⅔ cup water

  • 2 tablespoons brown sugar

  • 2–3 tablespoons zero-cal sweetener (monk fruit or erythritol blend)

  • 1 pound flank steak, very thinly sliced

  • 2 tablespoons cornstarch

  • 2 green onions, sliced



Instructions

  1. Slice beef into very thin strips (¼ inch or thinner). Toss with cornstarch, shaking off excess. Set aside.

  2. Heat ½ teaspoon oil in a nonstick skillet over medium-low heat. Add ginger and garlic; cook about 30–45 seconds until fragrant.

  3. Add soy sauce, water, brown sugar, and sweetener. Bring to a boil and simmer 2–3 minutes until slightly thickened. Remove sauce and set aside.

  4. Heat remaining 1 teaspoon oil in a wok or skillet over medium-high heat. Cook beef in batches for about 1–2 minutes per batch, just until browned.

  5. Return all beef and sauce to the pan. Cook until bubbly and heated through.

  6. Remove from heat, stir in green onions.


Nutrition Information

Serving Size: 1 cup (¼ of recipe)Servings: 4

  • Calories: ~210

  • Protein: 24 g

  • Carbohydrates: 14 g

  • Fiber: 0.5 g

  • Sugars: 6 g

  • Fat: 7 g

  • Saturated Fat: 2.5 g

  • Cholesterol: 55 mg

  • Sodium: ~780 mg


 
 
 

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