What You'll Need
Kevin’s Mongolian-Style Beef Stir Fry
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 TBSP preferred cooking oil
2 TBSP chopped cilantro
Cook It Up!
Drain the liquid from both beef pouches. Separate the beef into chunks, by gently separating with your hands or cutting with a knife.
Thread and alternate the beef chunks and bell pepper pieces onto a skewer. Divide 1 pouch of Mongolian-Style sauce into 2 small bowls, one for basting and the other for dipping. Call the kids: Children love to thread meat and veggies onto a skewer! You don’t have skewers? Toothpicks will do!
Heat a grill pan, griddle, or large skillet to medium high, and brush with cooking oil. Arrange beef and pepper kebabs onto the pan, and cook for 1 minute. Brush the kebabs with sauce and rotate. Continue to baste and rotate every 30 seconds for 3-4 minutes or until the beef is heated throughout.
Meanwhile, heat a skillet to medium. Add 2 pouches of sous vide vegetables and 1 pouch of Mongolian-Style sauce. Simmer on low until the beef kebabs have completed heating.
Evenly divide Mongolian Beef and Vegetables into 4 bowls. Top with 1-2 skewers, and sprinkle with cilantro and sesame seeds. Change it Up: Fresh pineapple or mango chunks are a delicious addition to Beef and Veggie Kebabs!