There's no need to order out! This easy 30 minute Mongolian beef stir-fry is fresh, flavorful and ready to go in a hurry!

Ingredients

Gluten free

∙ Serves 4

Meat

• 1 1/2 lb Flank steak

Produce

• 1 cup Bell peppers
• 1 head Broccoli
• 1/2 tsp Chili paste or chili flakes
• 3 cloves Garlic
• 1/4 tsp Ginger, fresh
• 3 Green onions

Canned Goods

• 1/2 cup Water chestnuts

Condiments

• 1/3 cup Hoisin sauce
• 1/3 cup Soy sauce, low-sodium

Directions

1. Toss the strips of beef in the corn starch and let them sit on the cutting board for 15 minutes.
2. Meanwhile, prepare the sauce. In a small saucepan set over medium heat add the vegetable oil. When the oil is hot, lightly sauté the garlic for a minute, then add the ginger and cook for 30 seconds. Pour the remaining ingredients in the pan and simmer for 5 minutes or until the sauce begins to reduce or thicken. Keep warm while preparing the rest of the ingredients.
3. In a large skillet set over medium-high heat, add the 2 tablespoons of vegetable oil. When the oil is hot, quickly stir-fry the beef in 2-3 batches. You want it to be nice and crisp on the outsides, but not cooked throughout. Transfer cooked beef to a plate. If the pan has a lot of oil in it, remove all but 1 tablespoon of oil.
4. Add the vegetables and sauté for 2-3 minutes before returning the beef to the skillet. Add the sauce, stir, and allow everything to cook for an additional 2 minutes before removing from the heat. Serve immediately with a side of steamed rice or your favorite noodles.

•  W
• Baking & Spices

  • 2 tbsp Brown sugar
  • 3 tbsp Cornstarch
  Oils & Vinegars

  • 2 tbsp Rice wine vinegar
  • 3 tbsp Vegetable oil
  Liquids

  • 1/2 cup
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