Recipe for Bell Peppers and Beef

This Mongolian Beefiness & Peppers is to die for! We made this on a Friday night when we really wanted takeout, but nosotros needed something that fit in our healthy diet . This is fresh, easy to make, and the beefiness is so hearty! Admit it, no other poly peptide does it quite like beefiness. Beef tastes astonishing, and that taste belongs on my table.

This post is a collaboration with Beef. Information technology'due south What's For Dinner. on behalf of the Beefiness Checkoff. We received compensation, only all opinions are my own and equally always- our recipes are tried, truthful, and e'er simple & delicious.

Yous'll offset with prepping your veggies; Nosotros used three kinds of bell peppers to actually give this dish loads of colour, along with fresh chopped garlic and ginger.

The cardinal to making this succulent dish is the beefiness. We used FLANK STEAK .

When y'all kickoff with such a delicious high-quality protein like beefiness, the culinary possibilities are endless! You can sear it, grill it, roast it, employ it as an ingredient or make it an entrée, the list goes on and on.

For this Mongolian Beef & Peppers,we'll be stir frying itto give it a nice, crispy stop .Piece your Flank Steak into 1/4 inch pieces. Toss in cornstarch, which will assist keep it crispy. You can combine the cornstarch and beef in a large plastic bag, or simply mix on a plate or basin. The cornstarch adds a nice dark-brown sear that actually enhances the flavor of this already flavorful protein.

Next, nosotros'll brand our sauce. The creme de la creme of this dish is the beefiness, but second is this delicious sauce; a match made in heaven! A footling brown saccharide, some soy, a little honey, and some other added ingredients give you a deep, rich savory & sweet flavor.

Annnnnd now we've reached it; the moment we've all been waiting for; the ceremonial searing of the beefiness! This is where ALL the delicious flavour of this awesome dish come together. Add together oil to your pan, sear your beef, and merely lookout as succulent beef browns and sautés delightfully in your pan. It'south like music to my foodie ears!

How do I become my beef crispy for this Mongolian Beef and Pepper recipe without overcooking it?

The flim-flam is to do this in two batches. If you over crowdyour pan y'all not get the nice brown cease that really enhances the beefiness. We love a bandage atomic number 26 skillet for this as helps aid in the browning process. Make certain your pan is heated to medium heat. Employ a high smoke betoken oil, like vegetable or avocado. Do not use olive oil as it has a very low smoke point. Sear it quickly and turn. Information technology does not have to be fully cooked as it will continue to cook in the sauce.

Once the beefiness has reached a nice chocolate-brown color, remove it from the pan and set it bated.

After you've set your beef aside, you'll want to stir-fry your veggies for about 3-4 minutes or only until simply crisp & tender.

Add your beef back to the pan, and pour the sauce mixture over. Simmer for most 3-4 minutes, or until the sauce is thick and bubbly.

Top your Mongolian Beef and Peppers with sesame seeds & enjoy! We served ours alongside Oven Baked Rice and it was Then delicious. This beefy, sweetness and savory meal is just so perfect for a nighttime in.

This easy and delicious Mongolian Beef and Peppers makes a great weeknight repast.  Served along side rice it's a consummate dinner!

Form: beef, Dinner, Main Form

Cuisine: American, Asian

Servings: four

: 476 kcal

• one one/2 pounds Flank Steak, sliced thinly place in freezer for xv minutes before slicing
• one/four cup cornstarch
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• two teaspoons fresh ginger, minced

  or ½ teaspoon ground ginger can be substituted

• i 1/2 loving cup bong peppers, sliced variety of green yellowish and red
• 1 cup onion, halved and sliced

For Sauce

• 1 tablespoon sesame oil
• i/2 loving cup soy sauce, low sodium is preferred
• one/3 cup water
• 2 tablespoons beloved
• ane/3 cup brown saccharide
• 2 teaspoons cornstarch

1. Place beef in freezer for 15 minutes.

2. Meanwhile, prepare veggies, garlic and ginger. Setaside.

3. Thinly slice beefiness in about 1/four inch slices.  Toss with i/4 cup cornstarch.  Set aside.

4. Combine all marinade ingredients in medium bowl or measuring cup.  Whisk to remove lumps from cornstarch.  Ready aside.

5. Rut large skillet to medium high heat.  We prefer cast atomic number 26 but any heavy duty skillet volition practise.

6. Add ane tablespoon vegetable oil.  (do non use olive oil as it has a depression smoking point).  Chop-chop stir fry half of the sliced beefiness.  2-3 minutes on each side until brownish.  Echo.  Remove from pan and set aside.

7. Reduce heat to medium.  Add peppers and onions.  Cook for nearly 3-4 minutes until crisp tender.  Add garlic and ginger.  Cook until fragrant near 3 minutes.

8. Add beef back to skillet.  Cascade in marinade.  Simmer until beef is fully cooked and sauce has thickened.  Almost 4 minutes.

9. Serve with rice or over rice is desired.

Nutrition Facts

Mongolian Beef and Peppers

Amount Per Serving

Calories 476 Calories from Fat 171

% Daily Value*

Fat 19g 29%

Saturated Fat 9g 45%

Cholesterol 102mg 34%

Sodium 1164mg 49%

Potassium 850mg 24%

Carbohydrates 45g fifteen%

Fiber 2g 8%

Carbohydrate 31g 34%

Poly peptide 39g 78%

Vitamin A 1750IU 35%

Vitamin C 75.2mg 91%

Calcium 75mg eight%

Iron 3.8mg 21%

* Percent Daily Values are based on a 2000 calorie nutrition.

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Source: https://laughingspatula.com/mongolian-beef-and-peppers/

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