Mongolian Beef
Are you looking for a quick weeknight meal? Are you looking for healthy meals that are low in points? If so, this recipe is for you!
Some nights I don’t have time to mess around in the kitchen. That’s one of the many reasons I love my Instant Pot! Dinner is done fast and it tastes like it’s been cooking all day.
As much as I like Chinese food I don’t go to Chinese restaurants very often. I worry about the oil and sauce that they use. I find it difficult to accurately track it.
The one thing I do like to get is egg drop soup. That is low in points and I find it to be very filling.
I made rice to go with this Mongolian Beef but you could also do riced cauliflower rice for fewer points. I’ve had it both ways and they are both good.
The Ingredients
Lean Steak: Beef is a good source of high-quality protein, iron, zinc, B vitamins (especially B12), and other essential nutrients.
Garlic: Known for immune-boosting properties and anti-inflammatory benefits.
Ginger: Aids digestion and brings warmth and depth of flavor to the dish.
Soy Sauce: Adds umami flavor without extra sugar.
Sugar-free Maple Syrup: Using a sugar-free alternative instead of full sugar reduces added sugar content (which helps with blood glucose and calories).
Cornstarch: Used in modest amounts to thicken the sauce, so it doesn’t add a large amount of calories or fat.
Green Onions: Help to add color and flavor while being low in calories.
Click here to view your Weight Watchers points and track it on your app. There are 7g net carbs per serving. The full nutrition information can be found at the bottom of the recipe card.
How to Make Mongolian Beef
Set the Instant Pot to sauté. Season steak with salt and pepper, then add to the Instant Pot. Lightly brown the steak, then turn off the Instant Pot.
Add the soy sauce, water, garlic, syrup and minced ginger. Give it a good stir.
Put the lid on and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 12 minutes.
Once the time is up turn the Instant Pot off and do a quick release of pressure. Once the steam is released, carefully remove the lid.
In a small bowl stir the cornstarch and 3 teaspoons of water until smooth.
Turn Instant Pot to sauté and add the cornstarch mixture. Stir constantly until it comes to a boil. Once the sauce has thickened add the green onions and turn the Instant Pot off.
Serving Suggestions
If you want to keep it low in carbs, serve the Mongolian Beef with cauliflower rice.
You could also serve it with a side of steamed broccoli.
Mongolian Beef – Weight Watchers
Ingredients
- 1 lb. lean steak, cut into 1/4″ strips
- 2 cloves garlic, minced
- 3/4 cup low sodium soy sauce
- 3/4 cup water
- 2 tablespoons sugar-free maple syrup
- 1/4 teaspoon minced ginger
- 2 teaspoons cornstarch
- 3 teaspoons water
- Green onions, chopped
- Salt and pepper, to taste
Instructions
- Set Instant Pot to Saute. Season steak with salt and pepper, then add to the Instant Pot. Lightly brown the steak, then turn off the Instant Pot.
- Add the soy sauce, water, garlic, syrup and minced ginger. Give it a good stir.
- Put the lid on and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 12 minutes.
- Once the time is up turn the Instant Pot off and do a quick release of pressure. Once the steam is released, carefully remove the lid.
- In a small bowl stir the cornstarch and 3 teaspoons of water until smooth.
- Turn Instant Pot to saute and add the cornstarch mixture. Stir constantly until it comes to a boil. Once the sauce has thickened add the green onions and turn the Instant Pot off.
For the slow cooker:
- Season steak with salt and pepper, then add to the slow cooker. Add the soy sauce, water, garlic, syrup and minced ginger. Stir it together then put the lid on.
- Cook on low 4-5 hours.
- Remove the steak and pour the remaining juices into a small saucepan.
- In a small bowl stir the cornstarch and water until smooth. Add it to the sauce pan and cook over medium heat until it thickens. 3-5 minutes. Stir occasionally while it is cooking.
- Cut the steak into strips then add it back to the slow cooker with the sauce.
Notes
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for more dessert recipes, you can visit 50 Weight Watchers Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
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What is a sugar free syrup?
Sorry about that, it should’ve said sugar free maple syrup. I updated the recipe. Thanks!
Thank you so very much
What type of steak did yyou use?
Can you make Mongolian Beef without an instant pot?
I just included instructions on the recipe card for the slow cooker as well. Hope that helps!
Thank you so much!
OMG!! This was so delicious. I was a little hesitant because I’ve never worked with flank steak but it was easy to slice and I used the IP method. I’m going to double the recipe next time because I didn’t have enough to feed the family who all wanted seconds. Would these seasonings work with chicken? Can’t wait to make again.
That’s great! I think it would be good with chicken too.
I really did like this recipe. I love Mongolian Beef and had never tried making it myself. It was so easy with the Instant Pot! I share a home with my daughter, due to heart problems, and my son is living with us temporarily. I do the cooking. (My choice) The only complaint they was that it was way too salty. Noticeable because I don’t salt our food much due to my high blood pressure. I will definitely cook this again. I’ll reduce the soy sauce (I use low sodium) to 1/3 cup. I plan to increase the water to 1 1/4 cups, to maintain liquid level. Not sure that is the right amount. Thank you so much for your recipes. My daughter and I are on the WW program (so far lost about 15 lbs. each). I will be trying more of your recipes!