This ended up being a great Mongolian beef recipe. The sliced flank steak carries this dish and the other flavors complement it well. You’ll want to slice the flank steak pretty thin (around 1/4 inch) and in strips. You’ll then coat them with a starch and then brown them. In my cast iron, they cooked pretty quickly. A minute or so (enough to get some searing on each side) was just about perfect. The flavor gets added after the steak is cooked. Don’t worry, there should be plenty of flavor in this one.
I paired this one with the egg roll slaw, and this was a flavor packed combo.
Adapted from https://paleoleap.com/mongolian-beef-vegetables/
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Ingredients
- 2 lbs Flank Steak
- 1 Bell Pepper Sliced
- 3 Carrots (Cut into thin strips or Julienned)
- 8 oz Sliced Mushrooms
- 4 Minced Garlic Cloved
- 3 green onions chopped
- 1/4 cup Corn Starch any starch like tapioca would work
- 1/2 cup Soy Sauce or Amino Acids
- 1/2 cup Beef Stock
- 3 tbsp High Heat Cooking Oil or Coconut Oil
- Salt and Pepper to Taste
- Red Pepper Flakes (optional, for spicyness)
Ingredients
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Instructions
- Slice all the vegetables and flank steak
- While pan is pre-heating over medium to medium-high heat. Take your flank steak slices and toss to coat in the corn starch
- Cook the steak in batches, cooking around a minute a side. Cooking to just a slight sear on each side works well.
- Remove the Steak slices to another dish as they finish.
- Add the Carrots, Bell Peppers, Garlic, and Mushrooms. Cook for 2 minutes
- Add the beef broth and soy sauce and cook another 2 minutes.
- Stir in Green onion, salt & pepper to taste along with any additional soy sauce.
- Add red pepper flakes (if you want some spice), and then it's ready serve.
