Mongolian Beef and Vegetables

Mongolian Beef and Vegetables is a savory stir-fry dish that combines tender beef slices with vibrant vegetables, all coated in a rich, sweet, and slightly spicy sauce. This Kosher-friendly recipe delivers a quick yet satisfying meal that's perfect for any weeknight dinner.

Ingredients

• beef flank steak - 250 grams, thinly sliced against the grain
• soy sauce (Kosher) - 4 tablespoons
• brown sugar - 2 tablespoons
• cornstarch - 1 tablespoon
• vegetable oil - 2 tablespoons
• garlic - 2 cloves, minced
• ginger - 1 teaspoon, grated
• green bell pepper - 1 medium, sliced
• carrot - 1 medium, julienned
• broccoli florets - 100 grams
• scallions - 2, chopped
• sesame oil - 1 teaspoon
• black pepper - to taste

Steps

1. In a bowl, combine the soy sauce, brown sugar, and cornstarch to make a marinade. Add the sliced beef and let it marinate for at least 15 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in batches and stir-fry until browned, about 2-3 minutes. Remove the beef and set aside.
3. In the same skillet, add the remaining tablespoon of vegetable oil and stir-fry the garlic, ginger, bell pepper, carrot, and broccoli for about 5 minutes, or until the vegetables are tender-crisp.
4. Return the cooked beef to the skillet with the vegetables. Add the remaining marinade and stir well to coat everything. Cook for an additional 2-3 minutes until the sauce thickens.
5. Drizzle with sesame oil and sprinkle with chopped scallions before serving.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 10 g
• Sodium: 890 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein from lean beef, supporting muscle health.
• Contains a variety of vegetables, providing essential vitamins and minerals.

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