Mongolian Beef Noodles
with bell peppers / snow peas

Name: Mongolian Beef Noodles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Steak, flank, thinly sliced against the grain (sub any variety of steak); 1 Bell peppers, green, thinly sliced; 8 oz Noodles, lo mein (sub spaghetti); 1/2 tsp Salt; 1/4 tsp Black pepper; 2 Tbsp + 1 Tbsp Cornstarch; 3 Tbsp Oil, cooking; 1 Tbsp Water; 10 oz Snow peas, fresh or frozen (sub snap peas); for serving Hot sauce (opt); 4 cloves Garlic, chopped; 1 1/4 cup Stock, any type; 1/3 cup Soy sauce, low-sodium; 3 Tbsp Brown sugar; 2 tsp Oil, toasted sesame; 1/2 tsp Red pepper flakes (opt)

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

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.

Proteins

Beef, non-ground

Cuisines

Asian - Chinese

Ingredients

Metric

Servings:

Mongolian Beef Noodles:

Steak, flank - 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)
Hot sauce (opt) - for serving

Mongolian Stir-fry Sauce:

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

Prep

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.

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Make

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!

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