Mongolian Beef and Peppers

This Mongolian Beef and Peppers recipe was born purely by chance and through necessity.

That time when I proactively planned a slow cooker meal on a really busy evening only to realize at the last minute that I plugged in the crock pot, but forgot to turn it on? Yeah, that time.

That was also the week when I had already picked up pizza for dinner on another busy evening. I knew I needed to think quick and be creative to avoid the “you’re over budget” look from Hubs.

A quick perusal of the freezer and pantry yielded ground beef, rice, bell peppers and a myriad of staples. What evolved was a Mongolian Beef and Peppers recipe that makes a quick and easy dinner option and has become a family favorite.

It calls for a very short list of ingredients, comes together in about 30 minutes and it’s frugal too! Plus, the leftovers do well in school or work lunches…if there are any leftovers.

We love Mongolian Beef & Peppers served over white rice. I use my Black & Decker Rice Cooker to make rice effortlessly and perfectly EVERY time. It was a Christmas present from my daughter and it’s going strong years later. I even use it to steam veggies, and make soups and sauces.

Update: I now have an Instant Pot which you can also use to cook rice in about 12 minutes – much faster than the rice cooker. But when I’m not short on time, I have to admit I like the results I get from the rice cooker much better.

Oh, and if you like freezer cooking, Mongolian Beef and Peppers fits the bill. I just make it as instructed in the recipe, but leave out the bell peppers, and freeze. When I want to serve, I thaw and then add the bell peppers and let them cook while heating.

You could also go ahead and make the recipe as instructed and freeze with the bell peppers if you don’t mind that the texture will change upon thawing and reheating.

How to Make Mongolian Beef and Peppers