Mongolian Beef + Peppers

This recipe is a combination of two - one for the sauce and one for the peppers added in.

I made it quite spicy, so cut back on the chile paste and garlic proportions if you don't like spice.  Also, it calls for some fancy ingredients, but you can find most of them in the token "Asian" aisle in the supermarket.  And they stay good forever, so it's a worthwhile investment.

This definitely only serves two, so double for leftovers.

Ingredients:

2 tsbp Low-Sodium Soy Sauce
1 tsp Sugar
1 tsp Cornstarch
2 tsp Sherry
2 tsp Hoisin Sauce
1 tsp Rice Vinegar
1 tsp Chile Paste (like Sambal Oelek)
1 tsp Peanut oil
1 tbsp Ginger, grated
1 Garlic Clove, minced
1 package/pound Steak, thinly sliced
16 Green Onion (one bundle), chopped into 1-inch pieces
1 Red Bell Pepper, chopped

I added in the bell pepper, to make the recipe more of a one-stop meal.  It's a nice balance to the heaviness of the beef too.

1. Combine first 8 ingredients (through the chile paste) in a small bowl.

2. Chop bell peppers, green onions, and garlic. Peel and grate ginger. Slice beef if necessary.

3. Heat peanut oil in pan, and add beef, garlic and ginger.  Cook for 1 minute on each side, or until beef has browned.  Remove all from pan and set aside.

4. Add bell pepper to pan and cook for 2-3 minutes.  Add beef mixture back in, as well as green onions.  Stir together and cook for 1 minute.

5. Pour sauce onto pan and mix.  Remove from heat.

SO GOOD. I ate this over rice - soaks up the sauce well.  Only wish I had made more!

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Original Recipes:

My Recipes - Cooking Light (Mongolian Beef - for Sauce)

My Recipes - Cooking Light (Spicy Beef + Pepper Stir Fry)