Description
Savory Mongolian beef and noodle recipe delights with bold Asian flavors. Tender strips of beef mingle with silky noodles, creating a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 1 lb flank steak or sirloin (thinly sliced against the grain)
- 8 oz (226 g) lo mein, udon, or spaghetti noodles (cooked according to package instructions)
- ⅓ cup (80 ml) low-sodium soy sauce
- ½ cup (120 ml) beef broth or water
- ¼ cup (50 g) brown sugar
- ¼ cup (30 g) cornstarch
- 2 tbsps (30 ml) vegetable oil
- 1 tbsp (15 ml) hoisin sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 g) fresh ginger (minced)
- 3 cloves garlic (minced)
- ½ tsp red pepper flakes
- ½ cup (50 g) green onions (sliced)
- 1 tbsp sesame seeds
Instructions
- Prep Meat: Slice flank steak into thin, uniform strips to ensure even cooking and maximum flavor absorption.
- Cornstarch Coating: Thoroughly dust beef strips with cornstarch, creating a delicate protective layer that will produce a crispy, golden exterior when seared.
- Heat Preparation: Ignite wok or skillet to high temperature, generating an intense cooking surface for rapid caramelization and flavor sealing.
- Meat Searing: Execute quick stir-frying in small batches, developing rich golden-brown crusts on beef strips without overcrowding the cooking surface.
- Aromatic Foundation: Swiftly sauté minced garlic and ginger in the same pan, releasing robust flavors and creating a fragrant base for the sauce.
- Sauce Integration: Introduce sauce mixture, allowing it to simmer and transform into a glossy, rich coating that will envelop the beef and noodles.
- Flavor Fusion: Reunite seared beef with sauce, gently tossing to ensure comprehensive and even glaze coverage across each meat strip.
- Noodle Combination: Incorporate pre-cooked noodles into the wok, thoroughly mixing to create a harmonious blend of textures and deeply infused flavors.
- Final Flourish: Embellish with freshly chopped green onions and a sprinkle of sesame seeds, adding vibrant color and crisp textural contrast to the completed dish.
Notes
- Control Moisture When Coating: Pat beef strips completely dry before adding cornstarch to ensure maximum crispiness and prevent soggy texture.
- Manage High Heat Carefully: Use a well-seasoned wok or cast-iron skillet to handle intense heat without burning meat, maintaining optimal searing temperature.
- Batch Cooking Is Critical: Cook beef strips in small portions to prevent overcrowding, which leads to steaming instead of achieving golden-brown caramelization.
- Sauce Thickness Matters: Allow sauce to reduce and thicken naturally; if too thin, mix a small cornstarch slurry to achieve desired glossy consistency without diluting flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Mongolian
Nutrition
- Serving Size: 5
- Calories: 480
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg