Ingredients with Measurements:
- 8 oz. flat rice noodles (chow fun)
- 1 lb. flank steak, sliced thinly against the grain
- 2 tbsp. cornstarch
- 3 tbsp. vegetable oil
- 1/2 onion, sliced thinly
- 3 cloves garlic, minced
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1 tsp. grated ginger
- 1/4 tsp. red pepper flakes
- 2 green onions, sliced thinly
- Sesame seeds, for garnish
Special equipment needed: None
Step-by-step instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a bowl, toss the sliced flank steak with cornstarch until coated evenly.
3. In a large skillet or wok, heat 2 tbsp. of vegetable oil over high heat. Add the sliced beef and cook until browned, about 2-3 minutes. Remove from the skillet and set aside.
4. In the same skillet, add the remaining 1 tbsp. of vegetable oil. Add the sliced onions and minced garlic and cook until softened, about 2-3 minutes.
5. In a small bowl, whisk together the soy sauce, water, brown sugar, grated ginger, and red pepper flakes. Add the sauce to the skillet and bring to a boil.
6. Add the cooked rice noodles and cooked beef to the skillet and toss until coated evenly with the sauce.
7. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature: High heat
Serving size: 4
Nutritional information:
Calories: 480
Fat: 17g
Carbohydrates: 54g
Protein: 28g
Sodium: 1850mg
Sugar: 20g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or ribeye steak.
- Brown sugar can be substituted with honey or maple syrup.
- Red pepper flakes can be substituted with chili powder or cayenne pepper.
Variations:
- Add sliced bell peppers or carrots for added vegetables.
- Substitute the beef with chicken or shrimp for a different protein.
- Add sliced mushrooms for added texture.
Tips and tricks:
- Slice the beef against the grain to ensure tenderness.
- Cook the beef in batches to avoid overcrowding the skillet.
- Use a non-stick skillet or wok to prevent sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve on a large platter with sliced green onions and sesame seeds sprinkled on top.
Garnishes:
Sesame seeds and sliced green onions.
Pairings:
Serve with steamed vegetables or a side salad.
Suggested side dishes:
Steamed broccoli or a mixed green salad.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the beef is tough, slice it thinner or marinate it in the sauce for 30 minutes before cooking.
Food safety advice:
- Ensure the beef is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Mongolian beef is a popular Chinese-American dish that originated in Taiwan in the 1950s. It is named after the Mongolian-style barbecue, which is a popular cooking method in Taiwan.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve hot as a main dish.
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Region: Chinese