Mongolian Beef Noodles
with bell peppers / snow peas
For maximum flavor and texture, the steak in this noodle stir-fry is coated in cornstarch and shallow-fried in oil before being tossed with noodles and a rich, savory sauce.
Smarts: Put the steak in the freezer for 15 minutes before you start making this meal. Steak is easier to slice thin if it's very cold.
- Flank steak - 1 lb, thinly sliced against the grain (sub any variety of steak)
- Bell peppers, green - 1, thinly sliced
- Noodles, lo mein - 8 oz (sub spaghetti)
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Cornstarch - 2 Tbsp + 1 Tbsp
- Oil, cooking - 3 Tbsp
- Water - 1 Tbsp
- Snow peas, fresh or frozen - 10 oz (sub snap peas)
- Garlic - 4 cloves, chopped
- Stock, any type - 1 1/4 cup
- Soy sauce, low-sodium - 1/3 cup
- Brown sugar - 3 Tbsp
- Oil, toasted sesame - 2 tsp
- Red pepper flakes (opt) - 1/2 tsp
- Chill steak - Place steak in the freezer for 15 minutes. (This will make it much easier to slice thinly.)
- Bell peppers / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make sauce - Combine garlic, stock, soy sauce, brown sugar, toasted sesame oil, and red pepper flakes. (Can be done up to 5 days ahead)
- Cook noodles - Cook noodles according to package instructions. If making ahead, toss with some oil to help prevent sticking. (Can be done up to 2 days ahead)
- Slice steak - Thinly slice steak against the grain. Toss with salt and pepper and then toss with first portion of cornstarch.
- Heat a wok or skillet with cooking oil over medium heat. When oil is hot, add steak in a single layer. Cook steak, without stirring, until golden brown on one side, 2 to 3 minutes. Use a spatula to flip steak and continue cooking, stirring occasionally, until steak is just cooked through, ~2 minutes more. Transfer steak to a paper towel-lined plate and set aside.
- To remaining oil in the wok, add bell peppers and saute for ~2 minutes to get started cooking.
- Add sauce and bring to a simmer.
- Whisk together second portion of cornstarch and water. Stir into simmering sauce. Simmer for 2 minutes until sauce thickens slightly.
- Add snow peas and cook for 1 minute.
- Add noodles to pan and stir to coat in sauce.
- Remove wok from heat and stir in steak.
- Serve noodles with some extra red pepper flakes or some hot sauce if you’d like. Enjoy!
Very flavorful. After reading the reviews I added more cornstarch to thicken the sauce.2 Helpful
I didn't have snow peas, so I julienned fresh green beans.I added celery, carrots and green onion. I didn't use as much brown sugar. I used a good shake of everything bagel seasoning because I had no sesame oil. Everything else I used and doubled because I had so many vegetables in it. It was yum!0 Helpful
I used rice instead. Didn’t have snow peas but used cabbage and kale. Still so yummy!0 Helpful
So good! I used a snow pea stir fry mix and spaghetti noodles. Next time I'll do lo mein noodles. I did the beef slices in the air fryer! They turned out perfect! Total game changer and so much less messy.0 Helpful
This is a deceptively simple meal with a lot of good flavour. Using tofu makes it a low cost meal. I also used Rooster Instant noodles which go really well with the dish0 Helpful
Really bland0 Helpful
Made seared flank steak on the side, using the extra sauce (always make extra sauce) as a quick pan-marinade. Both loved it!0 Helpful