Description
Savor hearty Mongolian Beef and Noodle magic, where tender strips of marinated beef dance with silky noodles in a rich, tangy sauce. Bold Asian flavors promise a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 lb flank steak or sirloin (thinly sliced against the grain)
Noodles:
- 8 oz lo mein, udon, or spaghetti noodles (cooked according to package instructions)
Sauce and Seasoning:
- ⅓ cup low-sodium soy sauce
- ½ cup beef broth or water
- ¼ cup brown sugar
- ¼ cup cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger (minced)
- 3 cloves garlic (minced)
- ½ teaspoon red pepper flakes
- ½ cup green onions (sliced)
- 1 tablespoon sesame seeds
Instructions
- Prepare the flank steak by slicing it into delicate, uniform strips, ensuring even thickness for consistent cooking.
- Generously coat the beef strips with cornstarch, gently tossing to create a light, protective layer that will help seal in moisture and create a crispy exterior when cooked.
- Allow the cornstarch-coated beef to rest for several minutes, enabling the coating to adhere and absorb moisture, which will enhance the texture during cooking.
- Heat a large wok or skillet over high heat, creating an intensely hot cooking surface that will quickly sear the meat and lock in its natural flavors.
- Rapidly stir-fry the beef strips, working in small batches to prevent overcrowding, ensuring each piece develops a golden-brown, caramelized crust.
- Remove the seared beef and set aside, then quickly sauté minced garlic and ginger in the same pan, releasing their aromatic essence and creating a flavor foundation.
- Introduce the vibrant sauce mixture, allowing it to simmer and thicken, developing a rich, glossy consistency that will coat the beef and noodles.
- Return the beef to the pan, gently tossing to ensure each strip is evenly glazed with the savory sauce.
- Add pre-cooked noodles to the wok, stirring thoroughly to integrate them with the beef and sauce, creating a harmonious blend of textures and flavors.
- Garnish with fresh green onions and a sprinkle of sesame seeds, adding a final layer of brightness and crunch to the dish.
Notes
- Marinate the beef in soy sauce and a touch of oil to enhance tenderness and lock in deep, rich flavors before coating with cornstarch.
- Choose a high-heat cooking method like wok or cast-iron skillet to achieve that perfect crispy exterior while keeping the meat juicy and tender.
- For a lighter version, swap regular noodles with zucchini noodles or cauliflower rice to reduce carbohydrates and make the dish more keto-friendly.
- Create extra sauce and store separately, allowing diners to control their preferred sauce-to-noodle ratio and prevent soggy noodles during serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Mongolian
Nutrition
- Serving Size: 4
- Calories: 460
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg