Description
Savory Mongolian Beef Noodles dance with bold flavors from Chinese cuisine, blending tender beef strips and silky noodles in a rich, tangy sauce. Spicy, sweet, and utterly irresistible, this dish promises a quick culinary journey you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1.5 pounds (1.5 lbs) flank steak
Vegetables:
- 1 green bell pepper, thinly sliced
- 3 green onions, chopped
Pantry and Sauce Ingredients:
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
- 8 ounces (8 oz) ramen noodles
Instructions
- Slice flank steak against the grain into thin strips, ensuring even cuts for consistent cooking texture.
- Thoroughly coat beef strips with cornstarch, creating a light, crispy exterior that will enhance flavor and browning.
- Heat vegetable oil in a large skillet or wok over medium-high temperature, preparing for rapid searing of meat.
- Cook beef in small batches to prevent overcrowding, achieving a golden-brown crust and crispy edges in approximately 2-3 minutes per side.
- Remove beef and set aside, keeping the pan’s flavorful remnants for subsequent cooking stages.
- Sauté green bell peppers in the same skillet until they soften and develop slight caramelization, approximately 3-4 minutes.
- Prepare ramen noodles according to package instructions, ensuring they remain firm and do not become mushy.
- In a clean skillet, warm sesame oil over medium heat to release its distinctive nutty aroma.
- Add minced garlic and red pepper flakes, stirring quickly to prevent burning and develop a fragrant base.
- Pour soy sauce, brown sugar, and chicken broth into the skillet, creating a rich, glossy sauce with balanced sweet and savory notes.
- Gently reintroduce seared beef and sautéed peppers into the simmering sauce, allowing ingredients to meld together.
- Incorporate cooked noodles, tossing thoroughly to ensure each strand is evenly coated with the flavorful sauce.
- Garnish with freshly chopped green onions for a bright, crisp finish and serve immediately while hot.
Notes
- Slice beef against the grain to ensure tenderness and easy chewing, preventing tough, chewy meat.
- Pat beef dry before coating with cornstarch to achieve a crispier, golden-brown exterior during cooking.
- Use high heat when searing beef to create a delicious caramelized crust while keeping the inside juicy.
- Consider using gluten-free tamari instead of soy sauce for a celiac-friendly version of the dish.
- Add extra red pepper flakes for more heat or reduce for a milder flavor profile.
- Swap ramen noodles with zucchini noodles or rice noodles for a low-carb or alternative texture option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Mongolian
Nutrition
- Serving Size: 4
- Calories: 680
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 34 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 80 mg