Mongolian Beef and Peppers
This easy and delicious Mongolian Beef and Peppers makes a great weeknight meal. Served along side rice it's a complete dinner!
Servings 4
Calories 476kcal
Ingredients
- 1 1/2 pounds Flank Steak, sliced thinly place in freezer for 15 minutes before slicing
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
or ½ teaspoon ground ginger can be substituted
- 1 1/2 cup bell peppers, sliced variety of green yellow and red
- 1 cup onion, halved and sliced
For Sauce
- 1 tablespoon sesame oil
- 1/2 cup soy sauce, low sodium is preferred
- 1/3 cup water
- 2 tablespoons honey
- 1/3 cup brown sugar
- 2 teaspoons cornstarch
Instructions
- Place beef in freezer for 15 minutes.
- Meanwhile, prepare veggies, garlic and ginger. Setaside.
- Thinly slice beef in about 1/4 inch slices. Toss with 1/4 cup cornstarch. Set aside.
- Combine all marinade ingredients in medium bowl or measuring cup. Whisk to remove lumps from cornstarch. Set aside.
- Heat large skillet to medium high heat. We prefer cast iron but any heavy duty skillet will do.
- Add 1 tablespoon vegetable oil. (do not use olive oil as it has a low smoking point). Quickly stir fry half of the sliced beef. 2-3 minutes on each side until brown. Repeat. Remove from pan and set aside.
- Reduce heat to medium. Add peppers and onions. Cook for about 3-4 minutes until crisp tender. Add garlic and ginger. Cook until fragrant about 3 minutes.
- Add beef back to skillet. Pour in marinade. Simmer until beef is fully cooked and sauce has thickened. About 4 minutes.
- Serve with rice or over rice is desired.
Nutrition
Calories: 476kcal | Carbohydrates: 45g | Protein: 39g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 1164mg | Potassium: 850mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1750IU | Vitamin C: 75.2mg | Calcium: 75mg | Iron: 3.8mg