This Mongolian Beef was a huge hit with my whole family. I saw the recipe over on my friend Kristen's blog, Iowa Girl Eats, and immediately put the ingredients on my grocery list. (Well, technically, I bought the cabbage and pulled the flank steak out of the freezer, because yes, I do buy ridiculous amounts of most meat in order to always have it on hand!) Her noodle bowls looked so tasty, I couldn't wait to try them.
I made the Mongolian Beef again the very next night, because I couldn't resist playing with the recipe and spicing it up a bit. I served the beef without noodles the second time and it scored a huge thumbs up once again from my crew. We all preferred it just a little bit more spicy.
Don't be scared of the chili paste, or if you are hesitant to try it, reduce it to half the listed amount. The amount of sugar in the sauce balances it nicely, it isn't at all a "spicy" dish, even with the chili paste.
COOK'S NOTE: If you aren't familiar with slicing meat "against the grain," check out this quick video I made to explain how to slice against the grain. This will ensure a perfect bite each time.
A non-stick skillet will also work for this recipe. I've used both types. I prefer a heavy stainless or a wok, because the meat will sear nicely, but it cooks well and tastes great out of a non-stick skillet too.
Mongolian Beef with Noodles
recipe adapted from Iowa Girl Eats
Yield: 4 servings
(printable recipe)
Optional: 8 ounces rice noodles, or spaghetti noodles (cooked, drained, and rinsed)
1/2 cup low-sodium soy sauce
1/3 cup light brown sugar
2 tablespoons water
Optional: 2 tablespoons chili paste
1/4 teaspoon crushed red pepper flakes
1 pound flank steak, sliced as thinly as possible
1/4 teaspoon freshly ground black pepper
1 tablespoon finely minced fresh ginger, about a 1-inch section
3 large garlic cloves, minced
5 green onions, green parts sliced into 1-inch pieces, white parts sliced very thin
3-4 cups very thinly sliced green cabbage or coleslaw mix
Cook, drain, and rinse the noodles if you're including them. Stir together the soy sauce, sugar, water, chili paste, and pepper flakes. Set the sauce mixture next to the stove.
Slice the steak as thinly as possible, being careful to slice against the grain. (See the cook's note for tips.) Heat 1 teaspoon olive oil in a large nonstick skillet over high heat. Add half of the beef to the skillet, toss in the oil, and spread across the pan. Season the meat lightly with salt and pepper. Let the meat cook for 30 seconds, without touching it, stir, and spread across the pan again. Let the meat cook an additional 30-45 seconds and remove it to a plate. Add the remaining oil to the pan and repeat the above steps with the remaining meat, adding the cooked meat to the plate
Add 1/2 tablespoon oil to the hot skillet over medium high, then add the ginger, garlic, and green onions. Saute for about 1 minute, until fragrant. Add the sauce and bring to a boil. Simmer for about 2 minutes, until just barely reduced. (This is not a "thick" sauce.) Add the cabbage, toss to coat and slightly wilt, about 30 seconds. Add the beef back to the skillet and toss to coat everything. If you're including noodles, add them now and toss once more. Enjoy!
A non-stick skillet will also work for this recipe. I've used both types. I prefer a heavy stainless or a wok, because the meat will sear nicely, but it cooks well and tastes great out of a non-stick skillet too.
Mongolian Beef with Noodles
recipe adapted from Iowa Girl Eats
Yield: 4 servings
(printable recipe)
Optional: 8 ounces rice noodles, or spaghetti noodles (cooked, drained, and rinsed)
1/2 cup low-sodium soy sauce
1/3 cup light brown sugar
2 tablespoons water
Optional: 2 tablespoons chili paste
1/4 teaspoon crushed red pepper flakes
1 pound flank steak, sliced as thinly as possible
1-2 tablespoons olive oil or refined coconut oil
1/2 teaspoon salt, divided1/4 teaspoon freshly ground black pepper
1 tablespoon finely minced fresh ginger, about a 1-inch section
3 large garlic cloves, minced
5 green onions, green parts sliced into 1-inch pieces, white parts sliced very thin
3-4 cups very thinly sliced green cabbage or coleslaw mix
Cook, drain, and rinse the noodles if you're including them. Stir together the soy sauce, sugar, water, chili paste, and pepper flakes. Set the sauce mixture next to the stove.
Slice the steak as thinly as possible, being careful to slice against the grain. (See the cook's note for tips.) Heat 1 teaspoon olive oil in a large nonstick skillet over high heat. Add half of the beef to the skillet, toss in the oil, and spread across the pan. Season the meat lightly with salt and pepper. Let the meat cook for 30 seconds, without touching it, stir, and spread across the pan again. Let the meat cook an additional 30-45 seconds and remove it to a plate. Add the remaining oil to the pan and repeat the above steps with the remaining meat, adding the cooked meat to the plate
Add 1/2 tablespoon oil to the hot skillet over medium high, then add the ginger, garlic, and green onions. Saute for about 1 minute, until fragrant. Add the sauce and bring to a boil. Simmer for about 2 minutes, until just barely reduced. (This is not a "thick" sauce.) Add the cabbage, toss to coat and slightly wilt, about 30 seconds. Add the beef back to the skillet and toss to coat everything. If you're including noodles, add them now and toss once more. Enjoy!
Here are a few more stir-fry recipes you might like:
Vegetable Lo Mein by Saving Room for Dessert
Spicy Chicken and Bacon Stir Fry by Barefeet In The Kitchen
Garlicky Shrimp Stir Fry with Shiitakes by Skinnytaste
Ginger Hoisin Pork Stir Fry with Vegetables by Kalyn's Kitchenby
Kung Pao Chicken by Barefeet In The Kitchen
Sweet and Sour Chicken Fried Rice by A Dash of Sanity
Bagikan
Mongolian Beef with Noodles
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Oleh
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