Description
Savory mongolian beef and noodles bring classic Asian flavors to your dinner table with tender meat and silky noodles. Hearty ingredients blend seamlessly, creating a restaurant-quality meal you can easily enjoy at home.
Ingredients
Scale
- 1 lb (454 g) flank steak or sirloin (thinly sliced against the grain)
- 8 oz (226 g) lo mein, udon, or spaghetti noodles
- ⅓ cup low-sodium soy sauce
- ½ cup beef broth or water
- ¼ cup brown sugar
- ¼ cup cornstarch
- 2 tbsps vegetable oil
- ½ cup green onions (sliced)
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger (minced)
- 1 tbsp sesame seeds
- 3 cloves garlic (minced)
- ½ tsp red pepper flakes
Instructions
- Meat Preparation: Slice flank steak into ultra-thin strips, thoroughly coat with cornstarch, and let rest for flavor absorption.
- Searing Stage: Heat vegetable oil in a large skillet at medium-high temperature. Create a single layer of beef strips, searing each side until golden and crispy. Remove caramelized meat to a separate plate.
- Aromatic Infusion: In the same pan with residual oil, quickly toast minced garlic, grated ginger, and red pepper flakes until their fragrance intensifies and releases complex flavor profiles.
- Sauce Dynamics: Combine soy sauce, brown sugar, beef broth, hoisin sauce, and rice vinegar. Simmer the mixture until it transforms into a glossy, slightly thickened sauce with deep, rich undertones.
- Final Assembly: Reintroduce seared beef into the sauce, ensuring complete coverage. Add pre-cooked noodles and chopped green onions, stirring until everything reaches a uniform, steaming temperature.
- Presentation: Garnish with additional green onions and sesame seeds. Serve immediately for maximum flavor and textural experience.
Notes
- Slice with Precision: Cut flank steak against the grain into ultra-thin, uniform strips to ensure tender, quick-cooking meat that won’t become tough or chewy.
- Cornstarch Coating Technique: Pat beef dry before dusting with cornstarch to create a crispy exterior that seals in moisture and prevents soggy meat during stir-frying.
- High-Heat Searing Strategy: Use a smoking-hot skillet and avoid overcrowding to achieve that restaurant-style golden crust, which locks in flavor and creates textural contrast.
- Sauce Balance Mastery: Adjust sauce sweetness and saltiness to personal taste by gradually adding brown sugar or soy sauce, ensuring a harmonious flavor profile that doesn’t overwhelm the beef’s natural richness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mongolian
Nutrition
- Serving Size: 5
- Calories: 485
- Sugar: 14 g
- Sodium: 590 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 80 mg