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Mongolian Beef
with bell peppers / asparagus / zucchini noodles

Active: 40 Total: 40

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. This meal was last featured in 2020.
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

Metric
Servings:
4
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

Nutrition Facts

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Prep

  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.

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Make

  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!

Nutrition Facts

Amount Per Serving
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Reviews

Ratings

Original (63)
Gluten-free (6)
Paleo (3)
Vegetarian (19)

Most Helpful

This was really good. I bought presliced flank steak and have no regrets. I subbed sugar snap peas because I don’t love snow peas, and chopped them smaller. I did 1.5 amount of cornstarch mix for the sauce and it stuck well to the noodles. I chopped up the meat at the end to be bite size and it made a big difference in eating easily.

By: Kera
Posted: Feb 26, 2022
Diet: Original
1 Helpful

34 reviews

Super delish! Came together pretty quickly even with my bumbling kitchen skills. A little more heat would be good but a short solid meal overall!

By: Katharine
Posted: Apr 13, 2022
Diet: Original
0 Helpful

This was delicious and a winner for the whole family! I followed the recipe, except used 12oz noodles and the recommendation of 1.5x the corn starch mix. It was perfect! Will be making this again!

By: Kristin
Posted: Mar 30, 2022
Diet: Original
0 Helpful

This was simple and very tasty. It made for good leftovers, too. I made the recipe as directed, but I used yellow pepper instead of green.

By: Emily
Posted: Mar 10, 2022
Diet: Vegetarian
0 Helpful

Replaced green peppers with shredded cabbage/slaw and topped dish with squeeze of lime and hot sauce. We all loved it.

By: Jessica
Posted: Mar 08, 2022
Diet: Vegetarian
0 Helpful

I made this with bok choy instead of snow peas because I am not a big fan of snow peas and I had some bok choy to use and I thought it tasted great!

By: Sara
Posted: Feb 28, 2022
Diet: Vegetarian
0 Helpful

This was really good. I bought presliced flank steak and have no regrets. I subbed sugar snap peas because I don’t love snow peas, and chopped them smaller. I did 1.5 amount of cornstarch mix for the sauce and it stuck well to the noodles. I chopped up the meat at the end to be bite size and it made a big difference in eating easily.

By: Kera
Posted: Feb 26, 2022
Diet: Original
1 Helpful