Mongolian BBQ

Ingredients

• 1 tbsp red pepper flakesNutrition
• 1 tbsp olive oilNutrition
• 1 head large cabbageNutrition
• 1 clove garlicNutrition
• 1 lb beefNutrition
• 1 lb chicken breastNutrition
• 1/3 cup soy sauceNutrition
• 2 oz cornstarchNutrition

Directions

1. 1Cut beef and chicken into thin 1'' strips. Put in ziploc bag with minced garlic, 3 tbsp of soy sauce and cornstarch. Make sure to coat all the chicken and beef.
2. 2Marinade in fridge for 30 minutes. If you don't have time, just make sure to coat it all then pour into pan.
3. 3In a dutch oven put all cabbage into the pot. Cook on medium heat.
4. 4Pour in more than half of the left over soy sauce and red pepper flakes in the pot with cabbage. The heat will make cabbage condense. Cook until your own preferred consistency. You can add more red pepper flakes to taste.
5. 5In a hot wok pour the olive oil, coat pan. Pour all the ingredients form the ziploc bag into the hot pan.
6. 6When the juices come out of the meat add the left over soy sauce then cook until chicken is no longer pink and beef is browning and all liquid has left the pan.
7. 7Add a layer of cabbage on plate and top with meat. Can be served with rice on the side.

Nutrition per serving