Mongolian Beef
with bell peppers / asparagus / zucchini noodles
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.
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.
Proteins
Cuisines
Ingredients
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
Prep
- Chill steak - Place steak in the freezer for 15 minutes. (This will make it much easier to slice thinly.)
- Asparagus / Bell peppers / Garlic - Prep as directed. Combine asparagus and bell peppers. Store garlic separately. (Can be done up to 5 days ahead)
- Make sauce - Combine garlic, stock, aminos, honey, toasted sesame oil, and red pepper flakes. (Can be done up to 5 days ahead)
- 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)
- Slice steak - Thinly slice steak against the grain. Toss with salt and pepper and then toss with first portion of arrowroot powder.
Make
- 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.
- To remaining oil in the wok, add asparagus and bell peppers and saute for ~2 minutes to get started cooking.
- Add sauce and bring to a simmer.
- Whisk together second portion of arrowroot powder and water. Stir into simmering sauce. Simmer for 2 minutes until sauce thickens slightly.
- Add zucchini noodles to pan and stir to coat in sauce. Let everything cook together briefly until zucchini noodles are tender, ~1 minute.
- Remove wok from heat and stir in steak.
- Serve beef and vegetables with some extra red pepper flakes or some hot sauce if you’d like. Enjoy!
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