Mongolian Pork and Vegetables for a Flat-Belly Diet
Classic Asian seasonings (ginger, garlic, and soy sauce) add great flavor to this flat-belly recipe for Mongolian Pork, while carrots, broccoli, and red peppers help to create a colorful dish that pleases your eyes, as well as your palate. Serve the pork with brown rice or in lettuce cups.
Keep your portions in check with protein foods. Because they’re filling, you’ll be less likely to overindulge in too many carbs or fats. By making your plate one-quarter lean proteins, you keep your plate balanced with adequate whole grains, fruits, vegetables, and healthy fats.
Prep time: 15–30 minutes
Cook time: 10 minutes
Yield: 4 servings
16 ounces boneless pork loin fillets
1 tablespoon freshly grated ginger
4 cloves garlic, minced
1/2 Serrano chili, thinly sliced
1 lime, juiced
1 teaspoon brown sugar
1/3 cup low-sodium soy sauce
1/4 cup water
2 tablespoons toasted sesame oil
1 red bell pepper, thinly sliced
1 cup matchstick carrots
2 cups broccoli florets
3 green onions, chopped
Slice the pork into 1/4-inch-thick bite-size pieces. In a large bowl or resealable plastic bag, marinate the pork for 15 to 30 minutes in the ginger, garlic, chili, lime juice, brown sugar, soy sauce, and water.
In a large skillet or wok, heat the sesame oil over medium-high heat.
Add the pork and the marinade to the heated pan and cook for 2 minutes.
Add the pepper, carrots, and broccoli, and continue to cook until the vegetables are slightly tender but still crispy, about 6 to 8 minutes.
Stir in the green onions, and remove the pan from the heat.
Per serving: Calories 337 (From Fat 132); Fat 15g (Saturated 4g); Cholesterol 62mg; Sodium 733mg; Carbohydrate 23g (Dietary Fiber 4g); Protein 30g.