Mongolian Beef Noodles

Mongolian Beef Noodles:  Bell peppers, smooth ramen noodles, and delicate flank steak are all combined in my Mongolian Beef Noodles and drenched in a decadently flavorful sauce. This recipe is a tribute to the magic that occurs when straightforward, high-quality ingredients are combined with careful preparation—each bite tasting better than the last.

Mongolian Beef Noodles

Ingredients

Instructions 

• Cut the flank steak against the grain into thin, tiny slices. Place the steak and the starch in a large ziploc bag. Shut the ziploc bag and give it a good shake to ensure that all the pieces are well coated with cornstarch.

• Heat the oil in a skillet that is nonstick. Add the steak to the hot oil and cook until browned. Because you don’t want the steak pieces to adhere to one another, it will require two or three batches. Additionally, feel free to add more oil if necessary after the first batch. After removing the steak to a plate, drain the oil from the skillet.

• When the bell pepper is added to the skillet, let it cook for a few minutes, or until it becomes tender. Take out and place on a platter the pepper that was in the skillet.

• Add the sesame oil, soy sauce, brown sugar, chicken broth, red pepper flakes, and garlic to the same skillet. Stir and simmer until sauce slightly thickens and reduces by approximately 25% over medium heat. The sauce took about ten minutes to reduce and thicken. Since you need additional sauce for the noodles, you don’t want to reduce it too much.

• Meanwhile, prepare the ramen noodles as directed on the package.

• Add the sauce back to the skillet along with the steak and bell pepper. Toss everything together in the skillet after adding the cooked ramen noodles. Add some green onions on top and serve.

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Notes

Nutrition

• Serving: 1serving Calories: 590 kcal (30%) Carbohydrates: 57g (19%) Protein: 33g (66%)Fat: 26g (40%)Saturated Fat: 7g (44%) Polyunsaturated Fat: 8g Monounsaturated Fat: 9g Trans

• Fat: 0.1g Cholesterol: 68mg (23%) Sodium: 2003mg (87%) Potassium: 702mg (20%) Fiber: 2g (8%)Sugar: 25g (28%)Vitamin A: 163IU (3%)Vitamin C: 18mg (22%) Calcium: 77mg (8%)Iron: 4mg (22%)

FAQs AND QUESTIONs

• Cut your flank steak into tiny pieces to begin. Next, place the beef and cornstarch in a big ziploc bag. Shake it vigorously until all the pieces are evenly covered. To achieve that beautiful, delicate crispiness on our steak, the cornstarch is essential.

• When a non-stick skillet is hot, add the beef and heat up some vegetable oil. To guarantee that every piece is thoroughly browned, you should work in batches—no sticking together allowed! After you’re done, put your beef down. Sauté your bell pepper strips in the same skillet until they are slightly tender. Put these aside and serve your steak.