Directions
- 1Thinly slice the red bell pepper and white onion.
- 2Get 12 ounces of sirloin that is slightly frozen.
- 3Thinly slice the sirloin.
- 4Add a little low-calorie soy sauce and some cornstarch to the sirloin and mix it together.
- 5Sauté the sliced vegetables in avocado oil or coconut oil.
- 6Cook the sirloin in batches, then set it off to the side.
- 7Make the sauce.
- 8The sauce will consist of soy sauce, sriracha, light ketchup, rice wine vinegar, and red pepper flakes.
- 9Add the sauce to a pan and simmer, then add the meat and vegetables, and fully stir and coat.
- 10Each serving gets one cup of white rice, the Mongolian beef and vegetables, sesame seeds, and green onion over the top.
Ingredients
- 12 oz top sirloin, thinly sliced
- 12 g corn starch
- 1 red bell pepper, sliced
- 1 small yellow onion, sliced
- 2 cups cooked white rice
- 0.5 cup low-sodium soy sauce
- 0.25 cup sriracha
- 0.25 cup light ketchup
- 1 tbsp rice vinegar
- 0.5 cup bone broth
- 3 tbsp monk fruit sweetener
- 3 tbsp honey
- 1 tbsp red pepper flakes
- to taste sesame seeds
- for garnish green onion, sliced
Equipment
knifecutting boardbowlpanskilletspoonspatula
Tips
- Freeze the sirloin slightly to make it easier to cut thinly.
- All sauce ingredients will be in the caption.
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