This Mongolian Beef Noodle dish will instantly cure any hankering for Chinese food. 200% better than takeout, plus healthier to boot. Kids and grownups alike will be asking for seconds.
My family adores oodles of noodles. They are pasta fanatics. So anytime I turn dinner into something noodle-icious, they are ecstatic.
Earlier this year, I shared this mouthwatering Mongolian Beef dish. We poured it over fluffy rice and devoured it in a blink. It was such a family hit that I decided to twirl things up and create a noodle dish with the same flavors.
This just totally hits the spot…
We nosh on noodles year round, but something about the cooler weather of fall brings on an extra craving for pasta.
Noodles are the quintessential comfort food. A big bowl of Mongolian Beef Noodles is delicious family grub at its best. Ridiculously rich with flavor. Wonderfully savory and slightly spicy, if you like a bit of kick.
Asian noodles = bring on the Sriracha in our house. Like father, like sons. At least where hot sauce is concerned.
I like to make a bit of extra beef with sauce, to use over rice or more noodles the next day. It makes for absolutely fabulous leftovers.
Here’s to the comfort of people we love and big bowls of noodles to share with them.
Mongolian Beef Noodles will quickly become a family favorite. It’s easy to make, absolutely delicious, and leftovers are fantastic. If you have leftover beef/sauce, simply use it over rice or more noodles for tomorrow’s dinner!
- 2 tsp vegetable oil
- 1/2 tsp minced ginger
- 1 TB chopped garlic
- 1/2 cup regular soy sauce (not low sodium)
- 1/2 cup water
- 3/4 cup dark brown sugar
- 2–3 TB Sriracha, plus more for garnish
- 1/2 cup vegetable oil
- 1 lb flank steak
- 1/4 cup cornstarch
- 1/4 tsp table salt
- 1/2 bunch green onions, sliced into 1 inch pieces
- 1 lb dry spaghetti or linguine noodles
- additional chopped green onions for garnish
- Heat 2 tsp oil in a saucepan over med-low heat, until hot but not smoking. Add ginger and garlic to the pan, stir for 30 seconds, and quickly add soy sauce and water. Add brown sugar and Sriracha in the sauce, stir well, and bring to boil at medium heat 2-3 min. Sauce should thicken a little. Remove from heat and set aside.
- Slice flank steak against the grain into 1/4 inch thick bite-size slices. To get nice cuts, tilt blade of knife at 45 degree angle. Toss steak pieces into a large bowl with cornstarch. All pieces should be coated. Let beef sit 20 minutes (this step helps tenderize the beef.) Add 1/2 tsp table salt and toss to coat.
- Meanwhile, heat 1/2 cup oil in a large wok or large skillet over medium until hot but not smoking. Add beef to pan and stir frequently, 2-3 minutes or until beef browns on the exterior. Beef will not be completely cooked, but transfer to a towel-lined plate. Pour oil out. Throw the meat back into the empty pan and stir over medium-low heat for 1 minute. Add the sauce, cook and stir for 1 minutes. Add green onions. Cook 1 minute, stirring, until beef is fully cooked through and onions are wilted. Keep warm.
- In a large heavy pot of salted water, cook noodles according to package instructions. Drain but do not rinse. Toss hot noodles with desired amount of beef mixture. Garnish with additional Sriracha and chopped green onions.
Source: Chew Out Loud
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