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Mongolian-Style Beef and Red Bell Pepper Stir-Fry with Orange Zest

Name: Mongolian-Style Beef and Red Bell Pepper Stir-Fry with Orange Zest
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb lean flank steak, thinly sliced against the grain; 1 tbsp cornstarch; 2 tbsp low-sodium soy sauce; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 inch fresh ginger, grated; 2 red bell peppers, sliced; 1 bunch scallions, cut into 2-inch pieces; 1 orange, zested; 2 tbsp orange juice; 1 tsp honey; 1 tbsp vegetable oil; 2 cups cooked brown rice

Quick-seared flank steak tossed with red bell pepper and scallions in a glossy orange-soy sauce over brown rice.

Servings

4 servings

Prep

15 min

Cook

15 min

Flank steak sears fast and hot in this stir-fry, staying tender thanks to a light cornstarch coating that also helps the sauce cling to every piece. Red bell pepper and scallions add crunch and color, and everything comes together in the same wok in under fifteen minutes.

We swapped the usual broccoli for red bell pepper here on purpose — it brings a noticeably bigger dose of vitamin C, which pairs well with the iron naturally found in beef. Fresh orange zest and juice in the sauce reinforce that same pairing while keeping the glaze bright rather than heavy.

Serve it straight over brown rice so the sauce has something to soak into. It's a fast, satisfying dinner that doesn't skimp on flavor despite how little time it takes.

Ingredients

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Where to find these ingredients

These ingredients are common at South Asian grocers; a well-stocked international supermarket usually carries them too.

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