Mongolian Beef + Zucchini Noodles

Instructions

1. Food prep first. Spiralize the zucchini. Cut peppers into thin slices. Cut beef into small bite sized pieces, cutting against the grain. Set everything aside.
2. Whisk together all the ingredients for the sauce and set aside.
3. In a large cast iron or fry pan add canola or vegetable oil. About 1/4" in the pan. Heat on medium high.
4. Toss beef in corn starch, making sure to coat each piece.
5. In batches as to not over crowd the beef, place cornstarch covered pieces in oil and cook for about 2 minutes on each side. Then set aside.
6. As you finish up the beef, in a wok or other large pan heat up 1 tbsp of oil on medium high and cook peppers and peas. Cook until the veggies are bright and still crisp, about 4 minutes. Set aside.
7. In the pan you cooked the veggies, add the sauce. Cook down and reduce to half. About 10 minutes.
8. Add beef, veggies, and spiraled zucchini. Toss until everything is coated in the sauce and cook for 2 more minutes. Remove from heat.
9. Serve garnished with fresh chopped cilantro and green onion.