Chinese restaurants popularized the earthy spiced beef stir-fry known as Mongolian beef, but we’ve improved it by wrapping the savory mix in perfect pouches of whole-wheat crepes.
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4 oz plain Greek yogurt
1½ tsp ground cumin, divided
1½ tsp ground turmeric, divided
1 tbsp plus 1¼ tsp olive oil, divided
3/4 lb sirloin beef strips
1 white onion, thinly sliced
4 carrots, cut into matchsticks
1/2 tsp sea salt
1¼ lb green cabbage, chopped
2/3 cup whole-wheat flour
1 cup milk (not nonfat)
2 egg whites
In a small bowl, combine yogurt and ½ tsp each cumin and turmeric. Refrigerate.
In a large nonstick skillet, heat ¼ tsp oil on medium. Add beef, onion, carrots, salt and remaining 1 tsp each cumin and turmeric. Sauté, stirring often, until beef is opaque throughout, about 7 minutes. With a slotted spoon, transfer to a large bowl and cover.
Reduce heat on skillet to medium-low and add cabbage and ¼ cup water. Cover and simmer gently for 10 minutes, until tender.
Meanwhile, in a medium bowl, whisk flour, milk and egg whites until combined. Heat 2 6-inch nonstick crepe pans on medium-low and add ½ tsp oil to each pan. Pour a scant ¼ cup batter into each and cook until bottoms are golden brown, 2 to 3 minutes. Flip and cook for 2 more minutes. Transfer to a wire rack.
Repeat process three more times with remaining oil and batter to yield 8 crepes. Top crepes with beef mixture and cabbage. Fold and serve with yogurt.
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