Mongolian beef and vegetable stir-fry

I must be in an Asian food mood lately because I have another recipe today that features Asian flavors and rice. I like stir-fries and curries because they are so quick, easy, and really versatile. You can use pretty much any veggies and protein that you want and it will taste good! They are a great way to get a homemade dinner on the table during the week and sometimes even quicker than take-out. I saw this recipe for Mongolian beef and used it as a guide for my version. I wanted to add vegetables to my dish and I also wanted to cut back on the amount of sugar and change out the vegetable oil. The result was a flavorful success! The thin slices of beef stayed tender and the sauce was a combination of salty and sweet with a touch of spice from the ginger and garlic.

This recipe will serve two to three people. Feel free to change the vegetables - broccoli, green peppers, scallions, mushrooms, etc. Serve it with rice and some Asian hot sauce such as Sriracha or chili-garlic sauce. 

 
Mongolian beef and vegetable stir-fry
coconut oil
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1/3 cup low-sodium soy sauce
1/2 cup water
1/4 cup brown sugar
about 3/4 lb steak such as sirloin or flank, cut thinly against the grain
2 tablespoons cornstarch
1 red pepper, cut into strips
1 carrot, cut into matchsticks
1/2 white onion, cut in half lengthwise and thinly sliced

In a small sauce pan, heat 2 teaspoons of coconut oil over over heat. Add the ginger and garlic and cook, stirring often, until fragrant, about 1 minute. Add the soy sauce, water, and brown sugar. Stir well and turn up the heat to medium. Let the mixture come to a boil and cook for about three minutes until it reduces. Remove from the heat and set aside.

In a bowl, toss the steak with the cornstarch to coat. Let sit for 10 minutes. 

In a large skillet or wok, heat about 2-3 tablespoons of coconut oil. When hot, add the pepper, carrot, and onion. Cook, stirring often for about 2 minutes. Then add the beef and continue to cook until the beef is golden on the outside, but not yet cooked through.

Add the sauce. It should come right to a boil. Let boil, stirring often, for about one minute, until everything is coated and cooked through.

Serve immediately over warm rice. 

   
What was I cooking one year ago?: maple-pecan scones
Two years ago?: chipotle-maple glazed pork with with roasted squash and kale
Three?: chocolate peanut butter tart