Description
Indulge in the savory and satisfying flavors of Mongolian Beef Noodles, a delightful Asian-inspired dish that combines tender flank steak, crisp bell peppers, and slurp-worthy ramen noodles coated in a delectable sauce.
Ingredients
Units
Scale
For the Beef:
- 1 1/2 pound flank steak
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
For the Noodles:
- 1 green bell pepper, sliced into thin strips
- 8 ounce ramen noodles, uncooked
- 3 green onions, chopped
For the Sauce:
- 2 tablespoon sesame oil
- 3/4 cup soy sauce, low sodium
- 2/3 cup brown sugar, packed
- 1 1/4 cup chicken broth, low sodium or no sodium added
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
Instructions
- Prep the Beef: Slice the flank steak into small thin pieces against the grain. Coat the beef with cornstarch by shaking it in a ziploc bag.
- Cook the Beef: Brown the beef in a skillet with hot oil, working in batches. Set aside.
- Saute the Pepper: Cook the bell pepper in the skillet until soft, then remove.
- Make the Sauce: Combine sesame oil, soy sauce, brown sugar, garlic, chicken broth, and red pepper flakes in the skillet. Cook until thickened.
- Prepare Noodles: Cook ramen noodles according to package instructions.
- Combine and Serve: Toss beef, pepper, and noodles in the sauce. Top with green onions and serve.
Notes
- Soy Sauce: Opt for low sodium soy sauce due to the quantity used.
- Beef: Flank steak is recommended, but sirloin can be a substitute.
- Noodles: Ramen noodles are preferred; udon or soba noodles can be used.
- Heat Level: Adjust red pepper flakes based on preference.
- Storage: Store leftovers in the fridge for up to 3 days.
- Reheating: Gently reheat on stove or microwave, adding water if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 590 kcal
- Sugar: 25g
- Sodium: 2003mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0.1g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 68mg
