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Craving a quick weeknight dinner that’s better than takeout? I’ve got you covered with my homemade Mongolian beef noodles. This Asian-inspired dish is a taste sensation that’ll have you ditching the delivery menu for good.
Picture this: tender flank steak, crisp bell peppers, and slurp-worthy ramen noodles, all swimming in a savory sauce that’ll make your taste buds dance. The best part? You can whip up this flank steak recipe in just 30 minutes, perfect for those busy evenings when you need a delicious meal fast.
Trust me, once you try this homemade version, you’ll wonder why you ever settled for restaurant Mongolian beef. So, let’s dive in and bring some tasty variety to your kitchen!
5 Reasons You’ll Love This Recipe
This Mongolian Beef Noodles recipe will soon be your top pick! It’s a tasty dish that makes you feel like you’re eating at a restaurant at home. Here are the main reasons you’ll love it:
- It’s super easy to make. You don’t need to be a pro to cook this yummy meal.
- The flavor is way better than takeout. Using fresh ingredients and homemade sauce wins over any restaurant dish.
- You can change it up to fit your taste. Adjust the spice or swap out ingredients as you like.
- It’s quick to prepare. You’ll have dinner ready in about 30 minutes.
- Everyone loves it. The rich flavors and tender beef will impress even the pickiest eaters.
This dish brings the world to my kitchen. The mix of savory beef, crisp veggies, and noodles is perfect. It’s my go-to for quick, tasty meals.
This Mongolian Beef Noodles recipe is a game-changer. It’s so good, you’ll wonder why you ever ordered takeout!
Give it a try, and I’m sure you’ll make it often. It’s quick, flavorful, and perfect for cooks who want to impress without the hassle.
Exact Ingredients List (+ Possible Substitutes)
Here’s what you need for Mongolian Beef Noodles. We start with flank steak for its rich flavor and tender texture. If you can’t find flank steak, sirloin is a good choice too.
For the noodles, we’ll use ramen. They soak up the savory sauce perfectly. If you’re short on ramen, udon or soba noodles work well.
Now, let’s talk sauce. We’ll use soy sauce for umami and hoisin sauce for sweetness. If you can’t find hoisin, BBQ sauce is a good substitute. Our sauce mix also includes:
- Sesame oil
- Brown sugar
- Chicken broth
- Garlic
- Red pepper flakes
For veggies, we’ll use green bell peppers. They add crunch and color. Green onions bring a fresh bite to balance the rich flavors.
Don’t forget cornstarch and vegetable oil. They’re key for the perfect beef texture. If you want to try something different, use ground turkey or chicken instead of beef. The sauce is so good, it works with any protein!
Instructions
I start by slicing the steak against the grain. This makes sure each bite is tender. Then, I coat the slices with cornstarch. This is key for a crispy outside.
Next, I sear the beef in batches. This stops the pan from getting too full. I aim for a nice brown crust on each slice.
While the beef rests, I cook the peppers. I want them soft and a bit charred.
Now, I make the sauce. I mix sesame oil, soy sauce, brown sugar, garlic, chicken broth, and red pepper flakes in a bowl. Then, I simmer it to thicken.
While the sauce cooks, I cook the noodles. I follow the package instructions. Once they’re done, I drain and set them aside.
Finally, I combine everything. I mix the beef, peppers, and noodles with the sauce. I add green onions and sesame seeds for extra flavor.
“Cooking is like love. It should be entered into with abandon or not at all.”
Want a twist? Use ground beef instead. Brown it with garlic, add the sauce ingredients, and thicken with cornstarch. Then mix it with the noodles. It’s delicious either way!
Tips, Tricks & Storing
Want to make your Mongolian Beef Noodles even better? I’ve got some handy tips for you! First, pop that flank steak in the freezer for about 30 minutes before slicing. It’ll be much easier to cut thin, even strips. When it’s time to cook, keep that heat high and cook the beef in batches. This way, you’ll get a nice sear without overcrowding the pan.
Let’s talk meal prep and leftovers storage. You can keep your tasty creation in an airtight container in the fridge for up to 3 days. When you’re ready to dig in again, just reheat it in a skillet over medium heat. If it seems a bit dry, add a splash of water or broth to bring it back to life.
Now, about freezing options. While the whole dish isn’t ideal for freezing due to the noodles, you can freeze the beef separately for up to 3 months. Just thaw it overnight in the fridge and cook up some fresh noodles when you’re ready to eat. For reheating instructions, follow the same skillet method I mentioned earlier. With these tips, you’ll be a Mongolian Beef Noodle pro in no time!