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 Total: 40

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. 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

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.

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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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