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Diabetic Mongolian Beef Recipe

Diabetic Mongolian Beef Recipes

Diabetic Mongolian Beef Recipes

Member Recipes for Diabetic Mongolian Beef Adapted from WW Mongolian Beef recipeSubmitted by: KYAHSMUM CALORIES: 238.6 | FAT: 10.1g | PROTEIN: 25.8g | CARBS: 10.8g | FIBER: 2.3g Full ingredient & nutrition information of the Mongolian Shrimp Calories Full ingredient & nutrition information of the Strawberry Spinach Salad Calories Full ingredient & nutrition information of the Almond Strawberry Salad Calories These are the richest brownies I've ever made/tasted- no need for chocolate chips! This is a pantry raid goodie :)Submitted by: FETZEJ25 CALORIES: 87 | FAT: 2.9g | PROTEIN: 1.3g | CARBS: 15g | FIBER: 1.1g Full ingredient & nutrition information of the Cocoa Brownies Calories This recipe is Diabetic friendlySubmitted by: ALICEG1018 CALORIES: 306.1 | FAT: 5.5g | PROTEIN: 34.9g | CARBS: 27.5g | FIBER: 3.8g Full ingredient & nutrition information of the Tuna Melt Calories The traditional no-bake cookie w/o the chocolate and only half the sugarSubmitted by: COOP2007 CALORIES: 196.9 | FAT: 8.8g | PROTEIN: 5.2g | CARBS: 22.1g | FIBER: 2.6g Full ingredient & nutrition information of the Vanilla No-Bake Cookie w/ Splenda Calories Guiltless Zucchini Bread with Blueberries While sugar may play a necessary role in some baked goods because of chemical reactions that result in the proper texture, rising, et cetera, quick breads are a wonderful category of sweets for which the complete substitution of a low-calorie sweetener such as Splenda is not only completely acceptable from a baking standpoint, but for taste as well. Splenda is not truly calorie free; there are approximately 2 calories per teaspoon (compared to 15 calories per teaspoon of sugar!), so when utilizing in baked goods be sure to add 97 calories per cup of Splenda if you are concerned with accurate nutrition info. Continue reading >>

Mongolian Beef And Spring Onions

Mongolian Beef And Spring Onions

Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside. Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes. Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C). Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil. Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes. Continue reading >>

Easy Mongolian Beef - Dinner, Then Dessert

Easy Mongolian Beef - Dinner, Then Dessert

This post may contain affiliate links. Read my disclosure policy here . Mongolian Beef thats easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant. Mongolian Beef is a recipe that Ive been cooking for clients for many years for a number of reasons. One, people love anything that tastes like Chinese takeout. Two, the sweet flavor of the dark brown sugar mixed with the salty soy sauce and the strong ginger and garlic is incredibly addicting and three you get to enjoy it over a mountain of steamed rice, which if you are anything like me is your happy place. This Mongolian Beef is very flavorful and takes just 30 minutes to make from start to finish including all the slicing of the meat! It also uses basic pantry ingredients so dont worry I am not sending you to the store today for oyster sauce or hoisin sauce. Everything in this recipe is available in every grocery store. Want to round out your meal with a few more options? The one thing I want to caution when preparing this dish is how thick you slice the steak. If you feel uncomfortable with cutting the steak thinly enough and have an hour or so notice, place the steak in the freezer for one hour. This will freeze it just enough that slicing it will be as easy as slicing a vegetable. The meat will firm up enough that you can slice it even thinner if youd like. One more note because I know I am going to get this question in the comments below. Yes, you can use light brown sugar in place of dark brown, and yes you will notice the taste difference. The addition of molasses to the dark brown sugar adds to the depth of flavor in this dish. So if possible please use dark brown sugar. If you are in a pinch and you only have light brown dont worry you Continue reading >>

Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef

Slice spring onion diagonally into 1/2 inch pieces. Cut round steak into bite size pieces. Place onion, garlic, round steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours. Can put spring onions in slow cooker about an hour before finish. Substituted 24 drops of liquid spenda and 2 tablespoon of molasses for 1/2 cup brown sugar. Hoisin sauce: 8 Tbsp Soy sauce, 4 Tbsp Peanut butter, 2 Tbsp molasses,4 tsp White vinegar,1/4 tsp Garlic powder, 4 tsp Sesame seed oil, 40 drops Chinese-style hot sauce, 1/4 tsp Pepper. Substituted tabasco for chinese-style hot sauce. Brown sugar substitute: for dark brown sugar, 1 cup equivalent sugar substitute plus 1/4 cup molasses. Should provide 8 good size servings, at about 15 grams of carbohydrate per serving. Excellent over shirataki noodles and green beans or broccoli Last edited by petrowizard; 4/19/11 at 02:02 PM. Reason: missing ingredient corrected low carb diet, moderate exercise, 2500 mg metformin yumm...that sounds good. I am taking note of all these good recipes. Thanks for posting! Anything in a crock pot is an easy recipe in my book. Thanks!! 115 pounds, Breast Cancer dx'd 6/16, 6 months of chemo and 6 weeks of radiation 2000 metformin ER, 100 mg Januvia,Glimperide, Prolia, Gabapentin, Meloxicam, Probiotic with a Prebiotic, , Lisinopril, B-12, B-6, Tumeric, Magnesium, Calcium, Vit D, and Occuvite mostly vegan diet, low fat and around 125 carbs a day, walk 5-6 miles every other day and 1 hour of yoga and light weights. I should have added that if you cook for a small number like I do, the leftovers freeze beautifully. D.D. Family T1 on Lantus and Humalog pen. I plan on making this tomorrow night for Sunday dinner. Would you add the broccoli to the Continue reading >>

Mongolian Beef Ramen

Mongolian Beef Ramen

Mongolian Beef Ramen. Just like PF Changs Mongolian Beef but with Ramen Noodles!Ready in less than 30 minutes. This may be one of my favorite recipes EVER! This ramen is ridiculously good. Tender, juicy steak in a sweet and tangy sauce and tossed with ramen noodles. This is just like PF Changs amazing Mongolian Beef . Its super easy to make this dishand its ready in less than 30 minutes! The beef gets tossed in cornstarch which helps to thicken up the sauce and keeps the meat juicy and tender. While the beef is cooking I boil the noodles. After the beef is done cooking simmer the sauce and then toss everything back to the pan and toss to coat.Serve immediately with green onions for garnish if desired. The sauce is made up of kitchen staples: garlic, ginger, soy sauce, water and brown sugar. Simmered together in a skilletand tossedwiththe beef before serving. If you love Mongolian Beef you will love this recipe! Mongolian Beef Ramen. Just like PF Changs Mongolian Beef but with Ramen Noodles! Ready in less than 30 minutes. 1 pound flank steak, sliced against the grain and cut into inch cubes sliced green onions for garnished, if desired Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are heating up the oil. Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.) Add in the beef making sure not to over crowd the pan. (I did a couple of batches). Brown the beef on both sides for 1-2 minutes on each side. Remove from the oil with a slotted spoon and place on paper towels. Carefully remove the oil from the skillet or wok and whip clean. Heat sesame oil and canola oil to the same pan the beef was cooked in. Add in garlic and ginger and cook for 1-2 minutes. Stir in soy sauce, water and brown sugar. Continue reading >>

Balsamic Roast Beef | Recipe | Diabetic Living, Slow Cooker Beef And Beef Recipes

Balsamic Roast Beef | Recipe | Diabetic Living, Slow Cooker Beef And Beef Recipes

Moroccan Beef Stew - this was great! I did cook in the slow cooker and I had to add some cornflour to thicken it up at the end. Forgot to add the sultanas and olives! And used 2 cans of four bean mix served it with pita bread, yoghurt & coriander. This Balsamic Roast Beef Recipe is simple and delicious. Youll definitely want left overs of this roast beef recipe for all those scrumptious leftover meals! moroccan-beef-chili I can't believe how good this turned out. Balsamic Roast Beef Recipe by connie g - Key Ingredient Best Slow Cooker Beef Recipes | Diabetic Living Online Beef Tagine with Butternut Squash by Cooking Light. Take your basic beef stew to the next level by making this simple, fragrant beef tagine featuring butternut squash. AMAZING and tender beef barbacoa that is better than any restaurant I have had! The flavor is amazing and it slow cooks to perfection! Reason why I love my slow cooker. It slow cooks beef to perfect tender and juicy melt in your mouth perfection. Continue reading >>

Mongolian Chicken - The Daring Gourmet

Mongolian Chicken - The Daring Gourmet

This Mongolian Chicken is super easy to make, ready in less than 15 minutes, and rivals your favorite takeout! Seriously, less than 15 minutes. And if you make the sauce and chop up the chicken and green onions in advance, its literally ready in 5 minutes! Mongolian Chicken definitely isnt a low-sugar meal, but its an indulgence we really enjoy from time to time. It tastes fantastic. If youre a fan of this popular Chinese-American dish give this recipe a try and you may just decide you never need to order takeout again. Cut up the chicken and chop the green onions, keeping the white parts separate (they take longer to cook). Mince the garlic and ginger. Its important to have all the ingredient prepped in advance because the cooking process is so fast. Sprinkle the chicken with the cornstarch and toss to coat. Once the wok is good and hot pour in the oil. I use avocado oil for high heat cooking because it doesnt oxidize in other words, its a healthy and high heat-friendly oil. Add the chicken and fry until cooked through. It will only take about a minute. Add the garlic and ginger and fry for another 30 seconds. Add the sauce and the white parts of the green onions. Cook for a minute or so until the sauce is thickened. Add the remaining green onions and stir to coat. Remove from the heat. You dont want to cook the soft green onions for long because you want them to remain a little crispy. Your Mongolian Chicken is ready! Its that quick and easy! Prefer it with beef? Try this fabulous Mongolian Beef! Be sure to try our Chinese Beef and Broccoli! Continue reading >>

Mongolian Beef Recipe

Mongolian Beef Recipe

Mongolian Beef Recipe photo by Taste of Home Read Reviews Be the first to add a review My family just loves this meal-in-one, including my husband, who is truly a meat-and-potatoes guy. The dish uses inexpensive ingredients to offer big flavor in a small amount of time. 1 pound beef top sirloin steak, cut into thin strips In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm. In the same skillet, stir-fry the onions in remaining olive oil for 3-4 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add beef and heat through. Serve with rice. Yield: 4 servings. Originally published as Mongolian Beef in Light & TastyJune/July 2005, p39 1 serving: 328 calories, 11g fat (3g saturated fat), 46mg cholesterol, 529mg sodium, 28g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat. 1 pound beef top sirloin steak, cut into thin strips In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm. In the same skillet, stir-fry the onions in remaining olive oil for 3-4 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add beef and heat through. Serve with rice. Yield: 4 servings. Originally published as Mongolian Beef in Light & TastyJune/July 2005, p39 Continue reading >>

Mongolian Beef - Wonderfully Made And Dearly Loved

Mongolian Beef - Wonderfully Made And Dearly Loved

This Mongolian Beef is one of the first dishes that I modified to fit Trim Healthy Mama in an S Meal setting. It is a favorite of mine and Ricks. You can serve this like I did here with sauteed cabbage or with Not so Naughty Noodles (Konjack noodles) either of these would be amazing. Just remember to rinse the noodles really well and dry fry them before serving. I really like using fried cabbage with this Mongolian Beef recipe because it adds trace minerals that arent in the Not So Naughty Noodles (Konjack Noodles). However using the Not so Naughty Noodles does lower the calories in this dish. teaspoon minced fresh ginger or tsp powder/ground 3 scallions (green parts only), sliced into 1-inch pieces Heat 2 teaspoons coconut oil in a small sauce pot over medium-low heat. Add the ginger and garlic and saut until golden, about 2 minutes. Add the aminos and water, stirring to combine. Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside. Slice the flank steak against the grain into -inch pieces. Place a large saut pan or wok over medium-high heat and add 2-3 TBS coconut oil. Once the oil is hot (but not smoking), add the beef to the pan and saut for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-lined plate. Place the saut pan back over medium heat. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak sprinkle with Glucomannan Powder and cook at a boil, stirring constantly, 2 minutes. Add the sliced scallions, stirring to combine. Transfer steak and scallions with a slotted spoon to a plate and serve. This post co Continue reading >>

Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

This post may contain affiliate links. Read my disclosure policy. Instant Pot Mongolian Beef is a very easy and delicious meal you can make in just 30 minutes. Sweet, juicy and with tons of garlic and fresh ginger! Made healthier with less sugar and not deep fried. Instant Pot Mongolian Beef tastes even better than the one you would order at a restaurant. This is one meal that my husband asks me to make over and over again. If youare addicted to Chinese takeout, I highly recommend trying thisInstant Pot Mongolian Beef as it will be done quicker than your local restaurant can deliver the food. On top of that, you will be rewarded with delicious leftovers that you can enjoy the next day. Sweet and salty, balanced by lots of savory minced garlic and a fresh finish from the ginger, this will become a favorite in your home too. Tips & Tricks on how to make the perfectInstant Pot Mongolian Beef Recipe: I always say this, but a good meat centered meal starts with quality meat, preferably use organic beef for this meal. Best cut of meat for Mongolian Beef is a flank steak, it is also easier to cut it into thin strips. About cutting, you can definitely cut the beef very thinly as it is served in restaurants, I personally prefer to cut it a little thicker, so dont be afraid to experiment. Traditionally, the beef in this recipe should be fried in lots of oil to make it very, very crispy, I decided to reduce the oil, sugar and all the frying in this recipe to make it healthier. Cornstarch is a key ingredient in here, do not try to replace it with flour, the results will not be the same. I used a LOT of garlic in this recipe, we love garlic on our family and I think it works really well with the sweet and salty flavors. Feel free to use less if you are not a huge garlic fan, but no Continue reading >>

Super-simple, Super-spicy Mongolian Beef

Super-simple, Super-spicy Mongolian Beef

This was awesome. I marinated the meat for 24 hours. Instead of red pepper flakes I used 1 Tbl of Mongolian Fire Oil, which added a hint of fire but nothing you need a drink close by for. I also... Very very good. I would make it again . Works very well in the crock pot. The beef comes out very tender and full of flavor. My husband loved it and ask me to make it again real soon. I've tried a few other Mongolian Beef recipes, but this is the best one so far! I used sirloin steak and reduced the garlic and definitely decreased the red pepper like the other reviewers said.... I rarely rate recipes on here, but I have to say this one deserves it - with a few minor changes. Definitely decrease the red pepper to 1 tsp. (That's plenty) I marinate the meat always for 24... Absolutely delicious! So flavorful! I have had a hard time finding chinese food recipes that I like, and this is probably the best I've tried. Only change was that I used 1 tsp. instead of 1 ... VERY EASY, VERY GOOD. One thing I felt this was missing was a SAUCE to serve it with. Even without it, this is wonderful, but DEFINITELY TOO SALTY with regular soy sauce. I wanted to try it as ... This is a superb recipe for the wonderful flavors you get from such little effort. I have made this recipe about 15 times or so. I always add one tablespoon of peanut sauce (different from pea... This was really good! I used a flat iron steak, which is always so tender. Instead of slicing the beef first, I marinated it, and then my husband grilled it. Then I cut it up and sauteed it wi... Doubled up on the marinade. After draining from the meat I added some water and boiled to have a saucier dish. Continue reading >>

Diabetic Beef Recipes

Diabetic Beef Recipes

Diabetic Meals , Diabetes Beef Recipes , Popular Diabetic Recipes Fire up the grill! Weighing in with just 2 grams of carb and 30 calories apiece, these low-fat veggie and beef kabobs are a healthy choice for any backyard barbecue. Marinate the flanks in our mixture of soy sauce, sesame oil, crushed red pepper, and sherry to give the meal sweet and spicy Asian flavor. Continue reading >>

Mongolian Beef And Vegetables | Diabetic Foods | Pinterest | Mongolian Beef, Sweet Sauce And Weeknight Recipes

Mongolian Beef And Vegetables | Diabetic Foods | Pinterest | Mongolian Beef, Sweet Sauce And Weeknight Recipes

Mongolian Beef and Vegetables is typically laden with beef and coated with a sticky-sweet sauce. Our makeover makes crisp-tender snow peas, broccoli, and carrots the star, with seared flank steak as the supporting player. Here's a HUGE round-up of Life Made Simples Top 10 Recipes of 2016 + 25 favorites. Its the PF Changs Mongolian Beef recipe, but I added broccoli instead of green oni. Sweet and Spicy Stir Fry with Chicken and Broccoli Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice! Mongolian Beef Ramen Noodles - a copycat recipe of the popular PF Chang's Mongolian Beef with green peppers and ramen noodles. So simple to make and so delicious, you'll want to forget about takeout!-rice noodles for Silas Dig In to This Protein-Packed Crispy Farro and Shrimp Stir-Fry Paleo Skillet Beef Fajitas is a one pot dinner dynamo, with flavors of sauted peppers, onions, mushrooms and perfectly seasoned and seared steak. Ready in under 30 minutes makes this paleo, gluten-f (Whole 30 Beef Recipes) Bean Thread Noodles with Pickled Vegetables Bean Thread Noodles with Pickled Vegetables - Bon Apptit (Glass noodle salad) This Chicken, Rice, and Parmesan Skillet is perfect for a sunny weekend al fresco lunch or dinner. View Recipe: Chicken, Rice, and Parmesan Skillet P. F. Chang's Mongolian Beef by Todd Wilbur Mongolian Beef (PF Chang's copycat recipe) by justataste: Thin slices of flank steak, minced fresh garlic and ginger, dark brown sugar and soy sauce. Toss it all together and 30 minutes later youll be chowing down. -I LOVE PF CHANG's! Soba noodles are made of buckwheat flour and have a toasty, nutty flavor. They're perfect in this recipe thanks to the addition of sesame oil and seeds. You can sub whole-wh Continue reading >>

Spicy Mongolian Beef

Spicy Mongolian Beef

You are here: Home / In the Kitchen / Recipes / Dinner Recipes / Spicy Mongolian Beef Much like the Spicy Thai Mint Beef that we already blogged, this dish is a another delicious Asian-inspired stir fry that is packed with flavor. Very tangy and spicy. Neither Jeff nor I can decided which of these two dishes we like best. We lightened this one up a bit by cutting back on the oil (the amount of oil most recipes call for is so unnecessary), using Splenda instead of sugar, and trimming all possible fat from the beef. And like the Spicy Thai Mint Beef, once you have most of these Asian sauces on hand, similar meals become very economical since most recipes call for such a little amount of each. Visit an Asian market or someplace like Wholesome Choice if your regular market doesnt carry all the ingredients. Pair this dish up with white rice and Thai Green Beans in Peanut Sauce . Check an Asian market of specialty food store if your regular grocery store doesnt carry all these ingredients. After trimming and slicing the beef, mix well with all seasonings in a bowl. Combine sauce ingredients, mix well, and set aside. Brown beef, oil and garlic in batches in the wok, then set aside. Briefly stir fry the green onions and red chili pepper for a few seconds. Add all of the meat back to the pan. Add the sauce mixture, mix thoroughly and cook for one minute, stirring. 1 pounds strip sirloin steak, all visible fat trimmed (we used top sirloin) 2 fresh red chili peppers ( or teaspoon dried red pepper flakes) 2 teaspoons thin soy sauce (we used light sodium) 1 tablespoon oyster sauce (we used fish sauce) 1 tablespoon white wine or dry sherry (we used sherry) Cut sirloin crosswise into three pieces. Trim fat from edges and slice across the grain very thinlyalmost paper thin. (a good sh Continue reading >>

Slow Cooker Beef And Broccoli

Slow Cooker Beef And Broccoli

Testimony of the Day “When I began my journey with you I was size 3X. I had terrible mood swings and depression. I was diagnosed with autoimmune diseases such as fibromyalgia, idiopathic thrombocytic pupurra (I.T.P.), osteoarthritis and asthma. I had fatty liver disease, high blood pressure, eczema, rosacea, skin tags and migraines. I am now an extra large, I have no depression or mood swings. Though there is no test to prove it, I feel I no longer have fibromyalgia. I no longer use inhalers for asthma and I feel that has disappeared too. The damage from the osteoarthritis unfortunately cannot be reversed. My low blood platelets from the I. T. P. use to average a count of 30, 000 and now sit between 70 and 80, 000. My iron count averaged around 2 or 3 and I use to get infusions every 6 months. I now average a count of 10 and haven’t had a infusion in over 18 months. A recent ultrasound shows my liver is now normal. My blood pressure is stable. Skin tags are gone, eczema flare ups are rare and my rosacea is better. Migraine headaches are a thing of my past. I haven’t had a cold in over two years. I have removed 90% of prescription medications from my medicine cabinet. Nobody can convince me that this is a coincidence. I believe 100% there is health benefits to this way of eating.” -Terri If you too want to start healing your body, click HERE for a consult. With the right diet and supplement plan, you can feel like a new person! Plan Plan Plan is the key to success One trick that works for our family is that Craig helps clean up after dinner, while I prepare dinner for the next night. I often fill my slow cookers with a main dish, side dish and dessert (yes, I have 3 beloved slow cookers). Then in the morning, all I have to do is take the slow cooker shell out of Continue reading >>

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