For this recipe you would use the Mongolian beef sauce:
Like I said I used to just follow the recipe on the back of the packet but it only gets better the more you add to it!
-1 onion sliced into long strips
-bell pepper, red or green diced
-one bunch scallions, white part chopped and green parts sliced into long pieces
-2 cloves garlic minced
-1 teaspoon ginger minced
-1/4 of a poblano pepper diced
-strip steak (the kind used for charrassco) sliced into long strips – if you aren’t big on steak then chicken tastes just as good
- a couple of pinches of crushed red pepper (optional – go for it if you like some heat, this is a mild sauce)
-olive oil for frying
1. Fry steak and garlic in olive oil until cooked through, if using the strip steak this shouldn’t take more than 10 minutes
2. add ginger, onion, bell pepper and poblano pepper and fry until onions are translucent
3. add sauce, crushed red pepper and scallions and simmer for a 5 minutes
Eat up with some jasmine rice – yum!