adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mongolian Beef and Noodles
0 Likes
Prep Time:
20 minutes
Total Time:
1 hour 30 minutes
Whip up a homemade version of a Chinese take-out favorite with steak, noodles, veggies, and a skillet.
Ingredients:
  • 12 oz flank steak
  • 1/3 cup soy sauce
  • 3 tablespoons packed brown sugar
  • 1 tablespoon grated fresh gingerroot
  • 2 teaspoons toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons vegetable oil
  • 1 cup carrots, cut into matchsticks
  • 3 green onions, cut into 1-inch long slices on the diagonal
  • 1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 10 oz uncooked wide rice noodles, cooked as directed on package
  • 3 tablespoons thinly sliced green onions
Instructions:
  • Chill the flank steak in the freezer for 30 minutes. Slice thinly against the grain into 1/8-inch pieces and transfer to a medium bowl.
  • Combine soy sauce, brown sugar, gingerroot, sesame oil, garlic, and pepper flakes in a small bowl, stirring until the sugar is completely dissolved. Toss beef with 1/4 cup of the soy sauce mixture until evenly coated. Save the rest of the sauce for later use. Refrigerate beef for 45 minutes.
  • Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat. Cook half of the marinated beef in a single layer for 1 minute on each side until browned. Transfer beef to a plate. Repeat with the remaining beef using another 1 tablespoon of oil. Transfer to plate.
  • Lower the heat to medium, then toss in the carrots. Sauté and stir for around 2 minutes until they start to soften. Throw in 3 green onions, cut into 1-inch slices, and cook for an additional minute.
  • Pour the broth into the soy sauce mixture. Whisk in the cornstarch and water. Pour the mixture into the hot skillet and cook until the sauce thickens. Add the beef and cooked rice noodles, toss to coat, and heat through. Serve on a plate and top with thinly sliced green onions.

Similar Recipes