Mongolian Beef And Noodles 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 SPRING ONIONS

Steps:

• Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
• Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
• Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
• Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
• Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

MONGOLIAN BEEF UDON

Steps:

• In a medium bowl, whisk together the marinade ingredients. Add beef to marinade and refrigerate for 30 minutes.
• Meanwhile, whisk together sauce ingredients and set aside.
• Heat the 2 tsp. of vegetable oil in a wok or skillet over medium high heat until quite hot. Add the beef strips and cook, stirring, until beef is cooked through. Add the green onion and cook, stirring, until the green onion softens and browns, slightly. Add the sauce and cook, stirring, for 1 minute. Add the udon noodles and stir gently to loosen the noodles, then cook, stirring, until the sauce thickens and noodles are well warmed through.
• Serve garnished with sliced green onion and sesame seeds.

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.