Mongolian Beef and Noodles

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  1. Ingredients:

For the Beef:

  • 1 lb flank steak, thinly sliced
  • 1/4 cup cornstarch
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1/2 cup green onions, chopped (reserve some for garnish)

For the Sauce:

  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup water
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil

For the Noodles:

  • 8 oz egg noodles or chow mein noodles
  • 2 cups broccoli florets (optional)
  • Sesame seeds (for garnish)

Directions:

  1. Prepare the beef: In a bowl, toss the sliced flank steak with cornstarch until well coated. Let it sit for about 10 minutes.
  2. Make the sauce: In a separate bowl, whisk together soy sauce, brown sugar, water, rice vinegar, and sesame oil. Set aside.
  3. Cook the beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches and cook for 2-3 minutes until browned. Remove the beef and set aside.
  4. Sauté aromatics: In the same skillet, add garlic, ginger, and the reserved green onions. Sauté for about 30 seconds until fragrant.
  5. Combine: Return the beef to the skillet, add the sauce, and simmer for 3-4 minutes until thickened.
  6. Cook the noodles: Meanwhile, cook the egg noodles according to package instructions. If using broccoli, add it to the boiling water for the last 2 minutes. Drain and set aside.
  7. Serve: Toss the noodles with the beef mixture and serve hot, garnished with sesame seeds and extra green onions.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 480 kcal | Servings: 4

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