MONGOLIAN BEEF AND NOODLES
No need to call for delivery - steak, noodles, veggies and a skillet is all you need to make this Chinese take-out classic at home.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 530, Carbohydrate 77 g, Cholesterol 55 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1690 mg, Sugar 12 g, TransFat 0 g
ONE PAN MONGOLIAN BEEF ZOODLES
Make and share this One Pan Mongolian Beef Zoodles recipe from Food.com.
Provided by Travis H.
Categories Vegetable
Time 24m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 264.4, Fat 7.3, SaturatedFat 2.4, Cholesterol 39.3, Sodium 1415.3, Carbohydrate 33, Fiber 4.7, Sugar 18.4, Protein 17.1
MONGOLIAN BEEF
This can be made with other cuts of beef, but flank steak gives the best, and most authentic flavor to this dish.
Provided by PalatablePastime
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 480.5, Fat 15.9, SaturatedFat 6.1, Cholesterol 77.2, Sodium 516.5, Carbohydrate 35.4, Fiber 2.2, Sugar 3.1, Protein 44
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- Slice the flank steak into small thin pieces against the grain. In a large ziploc bag add the starch and the beef to it. Close the ziploc bag and shake really well until each pieces is coated with cornstarch.
- In a non stick skillet heat the oil. When the oil is hot, add beef and cook until browned. It will take 2 or 3 batches because you don't want the steak pieces to stick to each other. Also if you need more oil after the first batch feel free to add more. Remove beef from skillet to a plate and empty the oil from the skillet.
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