Description
This Mongolian Beef and Noodle Recipe is a flavorful and quick Asian-inspired stir-fry dish featuring tender flank steak coated in a crispy cornstarch crust, tossed with savory garlic-ginger soy sauce and sweet brown sugar, served over perfectly cooked lo mein noodles. It’s a perfect weeknight dinner combining sweet, savory, and slightly spicy notes for a satisfying meal.
Ingredients
Scale
Beef and Coating
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
Sauce and Flavorings
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon sesame oil
Noodles and Garnish
- 8 ounces lo mein or spaghetti noodles, cooked and drained
- 4 green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
- Prepare the Beef: In a large bowl, toss the thinly sliced flank steak with cornstarch until evenly coated. Let it rest for 10 minutes, allowing the cornstarch to adhere and create a crispy edge when cooked.
- Cook the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches to avoid overcrowding, searing each side for about 2-3 minutes until the edges are browned and crispy. Remove the cooked beef and set aside on a plate.
- Sauté Aromatics: In the same skillet, add minced garlic and ginger. Sauté for about 30 seconds until fragrant but not burnt, releasing their flavors into the oil.
- Create the Sauce: Add soy sauce, brown sugar, water, and red pepper flakes (if using) to the skillet. Bring the mixture to a simmer and cook for 2-3 minutes until the sauce slightly thickens to a glossy consistency.
- Combine Noodles and Beef: Return the cooked noodles and seared beef back to the skillet. Toss well to coat all components evenly with the sauce.
- Finish with Green Onions and Sesame Oil: Stir in sliced green onions and drizzle sesame oil over the top. Cook together for another 1-2 minutes to blend the flavors and heat everything through.
- Serve: Plate the Mongolian beef and noodle mixture hot. Garnish with sesame seeds if desired for added texture and a nutty flavor.
Notes
- For a gluten-free version, substitute tamari for soy sauce and rice noodles instead of lo mein.
- Adjust the amount of red pepper flakes according to your spice preference.
- Ensure to slice flank steak thinly against the grain for tender bites.
- Cooking beef in batches prevents steaming, ensuring a crispy texture.
