Mongolian Beef And Noodles Recipes

Steps:

• Place flank steak in freezer 30 minutes. Cut against the grain into 1/8-inch slices; place in medium bowl.
• In small bowl, beat soy sauce, brown sugar, gingerroot, sesame oil, garlic and pepper flakes until sugar is dissolved. Add 1/4 cup of the soy sauce mixture to beef; toss to coat. Reserve remaining soy sauce mixture. Cover and refrigerate beef 45 minutes.
• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the marinated beef, spreading it out into single layer; cook 1 minute on each side until browned. Transfer beef to plate. Add another 1 tablespoon oil to skillet; repeat cooking remaining half of beef. Transfer to plate.
• Reduce heat to medium. Add carrots; cook and stir about 2 minutes or until they begin to soften. Add 3 green onions cut into 1-inch slices; cook another minute.
• Add broth to reserved soy sauce mixture. Beat in cornstarch and water with whisk; add to hot skillet. Cook until sauce is boiling and thickened. Add beef and cooked rice noodles; toss to coat with sauce, and heat through. Transfer to serving plate; garnish with 3 tablespoons thinly sliced green onions.

Steps:

• Toss the steak strips in the cornstarch and some salt and pepper and set aside for 5 minutes. Heat half the oil in a wok or frying pan over a high heat and fry the steak until browned all over. Remove and set aside.
• Heat the rest of the oil and fry the garlic, ginger and spring onions over a medium heat for 2 minutes.
• Add the stir-fry vegetables to the pan with a splash of water and fry for 1 minute before adding the chile flakes, soy sauce and sugar along with 200 milliliters (3/4 cup) water. Return the steak to the pan with the noodles and bubble until you have a glossy sauce that coats the noodles. Serve straight away.

Steps:

• In a large bowl, combine steak with salt, pepper, sesame oil and cornstarch. Allow to marinate for 30 minutes.
• In a medium bowl, whisk together all the ingredients for the sauce and set aside.
• Heat 1 tablespoon of cooking oil in a large skillet / saute pan on medium high heat until pan starts to get smoky. Add beef and allow to sear and cook until brown on all sides, about 1-2 minutes. Transfer onto a plate.
• Return pan to heat. Add pineapples and cook until slightly browned and softened, around 5 minutes, Toss in carrots and beef then give the sauce a good stir then pour into pan, coating the ingredients on all sides.
• *If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
• Serve immediately and garnish with green onions and sesame seeds if desired.
• Notes.
• *do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the beef over raw zucchini noodles if desired.

Steps:

• Trim fat from partially frozen beef, and slice thinly across the grain into thin strips.
• Prepare a sauce in a small bowl of water, rice wine, hoisin sauce, bean sauce, soy sauce, cornstarch, and sesame oil; stir well and set aside.
• Prepare Sai Fun: Heat several inches of oil in a wok or fryer.
• Pull bean thread noodles apart slightly and drop into hot oil and stand back a bit; almost immediately they should puff up enormously (so don't put in very many at a time).
• When they have done this, lift them from the oil and drain on paper toweling and begin stir-fry.
• Pour one tbsp of oil into wok heat to hot but not smoking; add garlic and stir-fry briefly; add green onion and stir-fry until onions are tender, remove from wok.
• Add more oil to wok if needed; add the beef to wok and stir-fry about 2-3 minutes, then stir in sauce and cook until thick and bubbly.
• Add onions back to wok and stir everything together.
• To serve, place some of the"Sai Fun" (crispy noodles) on the plate and cover with a portion of the stir-fry.
• Serve this immediately, as if it sits too long, the noodles start to get soggy.
• Serve with rice also, if desired.