Mongolian Beef And Noodle Recipes

MONGOLIAN BEEF AND NOODLES

Steps:

• Place flank steak in freezer 30 minutes. Cut against the grain into 1/8-inch slices; place in medium bowl.
• In small bowl, beat soy sauce, brown sugar, gingerroot, sesame oil, garlic and pepper flakes until sugar is dissolved. Add 1/4 cup of the soy sauce mixture to beef; toss to coat. Reserve remaining soy sauce mixture. Cover and refrigerate beef 45 minutes.
• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the marinated beef, spreading it out into single layer; cook 1 minute on each side until browned. Transfer beef to plate. Add another 1 tablespoon oil to skillet; repeat cooking remaining half of beef. Transfer to plate.
• Reduce heat to medium. Add carrots; cook and stir about 2 minutes or until they begin to soften. Add 3 green onions cut into 1-inch slices; cook another minute.
• Add broth to reserved soy sauce mixture. Beat in cornstarch and water with whisk; add to hot skillet. Cook until sauce is boiling and thickened. Add beef and cooked rice noodles; toss to coat with sauce, and heat through. Transfer to serving plate; garnish with 3 tablespoons thinly sliced green onions.

MONGOLIAN BEEF AND NOODLE

Steps:

• Cook noodles according to the instructions on the box. Drain, rinse with cold water, and set aside.
• In a 12-inch skillet or wok, brown ground beef with 1 tablespoon of sesame oil until meat is no longer pink and is cooked through.
• Add garlic paste and ginger paste to the skillet and brown for an additional minute.
• Add chili paste, soy sauce, brown sugar, hoisin sauce, and 1/2 of the beef broth to the skillet.
• Stir the cornstarch into the remaining 1/2 cup of broth until dissolved. Add the cornstarch/broth mixture to the skillet.
• Saute over medium heat until sauce is bubbly and meat is evenly seasoned with the sauce.
• Add 1/4 to 1/2 cup of green onions sliced on the diagonal into 1 inch pieces. Taste the sauce and adjust seasoning to taste (add additional chili paste or red pepper for more spice, etc.)
• Saute 1 to 2 minutes longer.
• Add cooked noodles to the skillet and toss to coat with sauce.
• Garnish with additional green onions and sesame seeds, if desired.

MONGOLIAN BEEF NOODLES

Steps:

• Slice beef into thin strips cross grain. Bring beef, soy sauce, corn starch and vegetable oil into a medium bowl. Stir to coat beef in seasonings. Marinade for 30 minutes.
• While waiting on beef to marinade, bring water in a medium pot to boil and cook ramen noodles based on package instructions. Drain water and set aside. Rinse with cold water if they stick together.
• Prepare Mongolian stir fry sauce by combining all ingredients in a bowl. Whisk to combine.
• Heat a large skillet or wok with cooking oil under high/medium high heat. Once heated, add beef. Stir continuously for a few minutes until beef is no longer pink - this should take 1-2 minutes under high heat. Remove beef promptly and set aside - do not overcook beef.
• Add more cooking oil if needed. Add snow peas and carrots. Stir continuously until they are cooked (brighter colors but still crunchy). This should take a couple of minutes.
• Add stir fry sauce, noodles and beef to skillet. Toss to combine so noodles are coated in sauce. Remove from heat promptly.
• Garnish with green onions. Serve and enjoy!