Description
Mongolian Beef and Noodles is a quick and satisfying dish that marries tender beef strips with fresh vegetables and fluffy egg noodles in a rich, savory sauce. This flavorful stir-fry captures the essence of Mongolian cuisine, making it perfect for busy weeknights or special occasions.
Ingredients
Scale
- 1 pound flank steak, thinly sliced
- 8 ounces egg noodles
- 2 tablespoons soy sauce (for beef)
- ¼ cup brown sugar
- ¼ cup soy sauce (for sauce)
- 2 tablespoons cornstarch
- 1 cup carrots, julienned
- 1 cup green onions, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Sesame seeds (optional)
Instructions
- Marinate the beef: Combine flank steak, soy sauce, and cornstarch in a bowl. Let marinate for at least 15 minutes.
- Cook the noodles: Boil salted water and cook egg noodles according to package instructions. Drain and set aside.
- Stir-fry the beef: Heat oil in a skillet over medium-high heat. Cook marinated beef until browned (about 3-4 minutes). Remove from skillet.
- Sauté vegetables: In the same skillet, add garlic and ginger; cook until fragrant. Add carrots and green onions; stir-fry until tender (about 2-3 minutes).
- Make the sauce: Combine brown sugar, soy sauce, rice vinegar, and sesame oil in a bowl. Pour over vegetables.
- Combine all ingredients: Return beef to skillet along with noodles; toss to coat everything in the sauce. Season to taste.
- Serve hot, garnished with sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Mongolian
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 550
- Sugar: 14g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg