CHIPOTLE MONGOLIAN BEEF
Combining two flavors into one dish – a hit of chipotle infused into this popular chinese cuisine. You’ll want this Chipotle Mongolian Beef over stir fry noodles for dinner!
Equipment
Ingredients
- 6 oz. Flank Steak (sliced)
- 3 pieces Organic Mini Sweet Peppers (slivered lengthwise)
- 1 piece of Chipotle In Adobo Sauce (sliced, seeds removed)
- 1 tsp Cornstarch + 1 tsp water
- 2 tsp Low Sodium Soy Sauce
- 1 tbsp Organic Maple Syrup (or Honey or Coconut Sugar)
- 1 7oz. Udon Noodle Package in Shoyu Flavor -- cooked according to package
- Extra Virgin Olive Oil for cooking
- Cup of #Fascination
Instructions
FLANK STEAK
- In a wok or skillet, heat oil over medium high heat. Stir-fry flank steak pieces until almost cooked.
- Add the mini peppers until they're soft and tender. Saute for 2 minutes. Set aside in a plate and save a few mini peppers for garnish.
CHIPOTLE STIR FRY SAUCE
- While steak is cooking, mix half of the noodle packets, cornstarch slurry, low sodium soy sauce, and maple syrup together in a small bowl.
- In the same wok or skillet, throw in the slurry over medium high heat. Then add the chopped chipotle peppers. Turn down the heat when sauce thickens.
PREPERATION
- Microwave your noodles in a bowl according to the package instructions. Use the other half of the seasoning packets
- Add your cooked udon noodles and mini peppers to the chipotle stir fry sauce that's in the skillet. Mix for 2-3 minutes.
- Top off with the flank steak and mini peppers. Serve immediately.
Notes
If this is too spicy for you, you don't have to include chipotle in this recipe.
Calories are an estimate.
Nutrition
Calories: 718kcal
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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