Mongolian Beef
with bell peppers / asparagus / zucchini noodles

Name: Mongolian Beef
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/4 lbs Steak, flank, thinly sliced against the grain (sub any variety of steak); 1 bunch Asparagus, trimmed and chopped into bite-sized pieces; 1 Bell peppers, green, thinly sliced; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 tsp + 1/2 tsp Arrowroot powder; 3 Tbsp Oil, cooking; 1 Tbsp Water; for serving Hot sauce (opt); 1 lb Zucchini, spiralized, peeled into strips, or cubed; 4 cloves Garlic, chopped; 3/4 cup Stock, any type; 1/4 cup Bragg's / coconut aminos; 1 Tbsp Honey; 2 tsp Oil, toasted sesame; 1/2 tsp Red pepper flakes (opt)

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

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.

Proteins

Beef, non-ground

Cuisines

Asian - Chinese

Ingredients

Metric

Servings:

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.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

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!

Reviews

Ratings

0 reviews