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Mongolian Beef
with bell peppers / asparagus / zucchini noodles

Active: 40 min Total: 40 min
For maximum flavor and texture, the steak in this noodle stir-fry is coated in arrowroot powder and shallow-fried in oil before being tossed with zucchini noodles and a rich, savory sauce.
Smarts: Put the steak in the freezer for 15 minutes before you start making this meal. Steak is easier to slice thin if it's very cold.


Mongolian Beef:
  • Steak, flank - 1 1/4 lbs , thinly sliced against the grain (sub any variety of steak)
  • Asparagus - 1 bunch , trimmed and chopped into bite-sized pieces
  • Bell peppers, green - 1 , thinly sliced
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Arrowroot powder - 2 tsp + 1/2 tsp
  • Oil, cooking - 3 Tbsp
  • Water - 1 Tbsp
  • Hot sauce (opt) - for serving
Zucchini Noodles:
  • Zucchini - 1 lb , spiralized, peeled into strips, or cubed
Mongolian Stir-fry Sauce:
  • Garlic - 4 cloves , chopped
  • Stock, any type - 3/4 cup
  • Bragg's / coconut aminos - 1/4 cup
  • Honey - 1 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Red pepper flakes (opt) - 1/2 tsp


  1. Chill steak - Place steak in the freezer for 15 minutes. (This will make it much easier to slice thinly.)
  2. Asparagus / Bell peppers / Garlic - Prep as directed. Combine asparagus and bell peppers. Store garlic separately. (Can be done up to 5 days ahead)
  3. Make sauce - Combine garlic, stock, aminos, honey, toasted sesame oil, and red pepper flakes. (Can be done up to 5 days ahead)
  4. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just slice your zucchini to make a saute.) (Can be done 1 day ahead)
  5. Slice steak - Thinly slice steak against the grain. Toss with salt and pepper and then toss with first portion of arrowroot powder.


  1. Heat a wok or skillet with cooking oil over medium heat. When oil is hot, add steak in a single layer. Cook steak, without stirring, until golden brown on one side, 2 to 3 minutes. Use a spatula to flip steak and continue cooking, stirring occasionally, until steak is just cooked through, ~2 minutes more. Transfer steak to a paper towel-lined plate and set aside.
  2. To remaining oil in the wok, add asparagus and bell peppers and saute for ~2 minutes to get started cooking.
  3. Add sauce and bring to a simmer.
  4. Whisk together second portion of arrowroot powder and water. Stir into simmering sauce. Simmer for 2 minutes until sauce thickens slightly.
  5. Add zucchini noodles to pan and stir to coat in sauce. Let everything cook together briefly until zucchini noodles are tender, ~1 minute.
  6. Remove wok from heat and stir in steak.
  7. Serve beef and vegetables with some extra red pepper flakes or some hot sauce if you’d like. Enjoy!

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