Mongolian Beef

INGREDIENTS

• 1 carrot (peeled and julienned)
• 1 red bell pepper (sliced into strips)
• 1 Tbsp unsalted butter
• 2 Tbsp neutral oil (divided*)
• 1 lb flank steak (thinly sliced against the grain*)
• 1/4 cup corn starch
• 1/3 cup green onions (thickly sliced (from 4 stems))
• 1 tsp sesame seeds (optional garnish)
• 1 tsp fresh ginger (peeled and grated)
• 4 garlic cloves (peeled and grated)
• 1/3 cup brown sugar ((packed))
• 1/3 cup water
• 1/3 cup low-sodium soy sauce (*)
• 1 tsp Sriracha (or added to taste)

INSTRUCTIONS

1. 1 Place beef slices in a bowl, add cornstarch and stir to completely coat.
2. 2 In a bowl, combine the ingredients for the sauce and stir until well combined, set aside.
3. 3 In a large skillet or wok, heat 1 Tbsp oil with 1 Tbsp butter over medium/high heat. Once the skillet is hot, add the carrot and peppers and stir fry until crisp-tender or to your desired tenderness, stirring frequently. Remove the vegetables to a separate plate.
4. 4 Increase to high heat and add 1 Tbsp oil. Once hot, add the beef and sear for about 2 minutes per side to create a crispy coating. Add more oil if the skillet seems dry. Do not crowd the pan and cook the beef in batches if needed.
5. 5 Add the vegetables back into the skillet with the green onion. Add the sauce and stir to combine. Turn heat to medium/low and simmer until the sauce thickens, about 3 minutes. Garnish with sesame seeds if desired and serve.

NUTRITION

Calories: 377 kcalkcal | Carbohydrates: 32 gg | Protein: 26 gg | Fat: 16 gg | Fiber: 2 gg | Sugar: 20 gg