MONGOLIAN BEEF WITH VEGGIE STIR FRY and spiiCery Organic Suya Spice
This soy-based Chinese-style flank beef dish is best when there is a nutty hint to it. Beef and peanut go perfectly, which is why I paired this meal with spiiCery Organic Suya spice for that unique flavor. This delicacy can be served over rice or noodles.
2 tablespoons vegetable oil
1 tablespoon spiiCery Organic Suya Spice
4-5 Sun dry Chilli Pepper
1 Cup sliced red bell pepper
1 Cup sliced green bell pepper
1 cup sliced white onions
½ cup spring onions
½ tablespoon garlic
½ cup soy sauce
½ cup water
2/3 cups brown sugar
½ corn starch
1lb. beef flank steak (Finely sliced)
2 cups canola oil for frying
Heat 1 tablespoons of vegetable oil in a saucepan and add garlic, onions, red and green bell peppers and stir. Add spiiCery Organic Suya Spice for that nutty deliciousness.
In a bowl with the flank steak, dust it with corn starch and make sure it is fully covered. Then heat canola oil and deep fry the beef flank until slightly brown. Keep on the side.
Get saucepan and heat 1 spoon of vegetable oil and add garlic, water, soy and brown sugar. Bring to a boil and allow cook on low-medium heat for 5mins.
In medium-high heat add a dash of oil in a wok, then add the deep-fried beef flank steak, veggie stir fry and mix. Finally add the soy sauce, Chilli pepper and chopped spring onions and cook for 3-4 mins. Serve with any side dish of choice.