Ingredients with Measurements:
- 1 pound flank steak, sliced thinly against the grain
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup water
- 8 ounces dried Chinese egg noodles
- 2 green onions, sliced thinly
- Sesame seeds for garnish
Special equipment needed:
- Large skillet or wok
- Large pot for boiling noodles
Step-by-step instructions:
1. In a large bowl, toss the sliced beef with cornstarch until well coated.
2. In a separate bowl, whisk together soy sauce, brown sugar, hoisin sauce, rice vinegar, garlic, ginger, red pepper flakes, and water.
3. Heat vegetable oil in a large skillet or wok over high heat. Add the beef and cook until browned, about 2-3 minutes per side. Remove from skillet and set aside.
4. In the same skillet, add the sauce mixture and bring to a boil. Reduce heat to low and let simmer for 2-3 minutes until thickened.
5. Meanwhile, cook the Chinese egg noodles according to package instructions. Drain and set aside.
6. Add the cooked beef back into the skillet with the sauce and stir to coat.
7. Serve the Mongolian beef over the cooked noodles and garnish with sliced green onions and sesame seeds.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Skillet or wok: High heat
- Sauce: Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 541
- Fat: 23g
- Carbohydrates: 52g
- Protein: 32g
- Sodium: 1,236mg
- Sugar: 16g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or ribeye steak.
- Chinese egg noodles can be substituted with spaghetti or linguine.
Variations:
- Add sliced bell peppers, carrots, or broccoli to the skillet with the beef for added veggies.
- Use chicken or shrimp instead of beef for a different protein option.
Tips and tricks:
- Slice the beef against the grain for a more tender texture.
- Make sure the skillet or wok is very hot before adding the beef to ensure a good sear.
- Use a slotted spoon to remove the beef from the skillet to prevent excess oil from getting into the sauce.
Storage instructions:
- Store leftover Mongolian beef and noodles in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Mongolian beef and noodles in individual bowls for a more elegant presentation.
- Garnish with additional sliced green onions and sesame seeds for added color and texture.
Garnishes:
- Sliced green onions and sesame seeds
Pairings:
- Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli or bok choy
- Mixed greens salad with a ginger dressing
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the beef is tough, try marinating it in the sauce for at least 30 minutes before cooking.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Mongolian beef is a popular Chinese-American dish that originated in the United States in the 1970s.
Flavor profiles:
- Sweet, savory, and slightly spicy
Serving suggestions:
- Serve hot and enjoy as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese