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!
This was absolutely delicious!! We used spaghetti noodles and it was soooo flavorful. I was pleasantly surprised, considering the ease of this recipe. Will definitely add it to our favorites.0 Helpful
Really tasty and well worth the mess on the stove. For some reason my lo mein noodles stuck together and were undercooked, next time I'll make sure to put them in the water more spread out, or use the spiralized zucchini, as it was a bit heavy for a summer meal. Flavor was spot on- used a bit of extra cornstarch to thicken, also used frozen edamame instead of the peas.0 Helpful
This was challenging for me. My steak pieces wouldn't spread out enough in my wok to fry properly and then they stuck to the paper towels while draining. My sauce also didn't thicken and I had to add quite a bit more cornstarch. It felt like a bit if a pain after all that, but in then end it was really delicious. Husband and I liked it, daughter didn't.0 Helpful
Ended up making without bell peppers because I didn’t have any-still ended up very tasty! Hit with the whole family, and easy to put together.0 Helpful
This is a top ten for my husband, and kids loved the meat when chopped up smaller for them. Used a roast and was chewy, but I think I can just pound it next time to tenderize and it will work better. Like it with asparagus more than snow peas. Not a fast meal though.0 Helpful
Deliciousness all around. Yummy with a little sriracha sauce on the side too! Will definitely make again.0 Helpful