Description
This Mongolian Beef Noodles recipe combines tender flank steak with a savory sauce, crisp bell peppers, and flavorful ramen noodles for a delicious Asian-inspired dish that’s easy to make at home.
Ingredients
Units
Scale
For the Beef:
- 1 1/2 pound flank steak, sliced thinly
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
For the Sauce:
- 2 tablespoon sesame oil
- 3/4 cup soy sauce (low sodium)
- 2/3 cup brown sugar (packed)
- 1 1/4 cup chicken broth (low sodium)
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
Additional Ingredients:
- 1 green bell pepper, sliced into thin strips
- 8 ounce ramen noodles, uncooked
- 3 green onions, chopped
Instructions
- Prep the Beef: Slice the flank steak thinly and coat each piece with cornstarch by shaking in a ziploc bag.
- Cook the Beef: Brown the beef in a skillet in batches, then set aside.
- Saute Bell Pepper: Cook the bell pepper until soft, then set aside.
- Make the Sauce: Combine sesame oil, soy sauce, brown sugar, garlic, chicken broth, and red pepper flakes in the skillet. Cook until thickened.
- Cook the Noodles: Prepare the ramen noodles according to package instructions.
- Combine: Return beef and bell pepper to the skillet, add noodles, and toss in the sauce. Top with green onions and serve.
Notes
- Soy sauce should be low sodium for best results.
- Flank steak can be substituted with sirloin.
- Ramen noodles are recommended, but udon or soba noodles can be used as alternatives.
- Adjust red pepper flakes for desired heat level.
- Leftovers can be stored in the fridge for up to 3 days.
- Reheat gently with a little water if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 25g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
