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- 8 oz egg noodles - 1 lb flank steak, thinly sliced - 3 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon hoisin sauce - 2 tablespoons brown sugar - 1 teaspoon ginger, minced - 2 cloves garlic, minced - 1 bell pepper, sliced - 1 cup broccoli florets - 3 green onions, chopped (white and green parts separated) - 2 tablespoons vegetable oil - 1 teaspoon cornstarch - Salt and pepper to taste - Sesame seeds for garnish - Additional vegetables (carrots, snap peas) The main ingredients create a rich and savory flavor. You need egg noodles for a great base. Flank steak adds protein and a nice texture. The soy sauce gives saltiness, while oyster and hoisin sauces add depth. Brown sugar balances the savory flavors with a touch of sweetness. Ginger and garlic bring warmth and zest. Using fresh vegetables like bell peppers and broccoli makes the dish colorful and adds crunch. Green onions add a slight bite. Vegetable oil helps with cooking, while cornstarch thickens the sauce. Adjust salt and pepper to fit your taste. You can also add sesame seeds for a nice crunch. Other veggies like carrots or snap peas can boost nutrition and flavor. The Full Recipe shows how to combine these ingredients for a delightful meal. To make Mongolian Beef Noodles, you need some basic equipment. Grab a skillet or wok, a cutting board, and a pot for cooking noodles. These tools help you create this tasty dish with ease. 1. Prepare the Noodles: First, cook the egg noodles as the package says. Drain them and set them aside. 2. Marinate the Beef: In a bowl, mix soy sauce, oyster sauce, hoisin sauce, brown sugar, minced ginger, and minced garlic. Add the thinly sliced flank steak to the bowl. Toss it well to coat and let it sit for at least 15 minutes. 3. Cook the Beef: Heat 1 tablespoon of vegetable oil in your skillet or wok over medium-high heat. Take the flank steak out of the marinade (but keep the marinade). Stir-fry the beef for about 3-4 minutes. Cook it until it is browned and just right for you. Remove the beef from the skillet and set it aside. 4. Stir-Fry the Vegetables: In the same skillet, add the other tablespoon of vegetable oil. Toss in the white parts of the green onions, bell pepper slices, and broccoli florets. Stir-fry these for about 5 minutes. You want them to be tender yet still crisp. 5. Combine and Sauce: Put the cooked beef back into the skillet with the vegetables. Pour the reserved marinade over this mix. Combine cornstarch with 1 tablespoon of water and add it to the skillet. Stir everything together. Let the sauce thicken for about 2-3 minutes. 6. Toss in Noodles: Add the cooked egg noodles into the skillet. Toss well to mix all the ingredients. Allow the noodles to soak up the sauce flavors. Season with salt and pepper to taste. 7. Serve: Once everything is mixed, take it off the heat. Plate your Mongolian Beef Noodles. Garnish with the green parts of the chopped green onions. When serving, use large bowls for a great look. Top with extra chopped green onions and a sprinkle of sesame seeds. This adds a nice touch to your meal. To get tender flank steak, marinate it for at least 15 minutes. This helps break down the meat fibers. You can also use a meat mallet to pound it gently. When stir-frying, use a hot skillet or wok. Heat the oil until it shimmers before adding your beef. Cook in small batches to avoid steaming the meat. The sauce can be customized to fit your taste. Add a dash of sesame oil for a nutty flavor. You can also mix in chili sauce for a kick. Adding fresh herbs like cilantro or basil can brighten the dish. For an extra layer of flavor, try adding a splash of rice vinegar. A common mistake is overcooking the beef. This can make it chewy and tough. Cook it just until it's browned. Another mistake is not allowing the noodles to soak in the sauce. Toss them well to let them absorb all the delicious flavors. Enjoy your meal! {{image_2}} You can easily swap the beef for chicken, shrimp, or tofu. Each option brings a unique taste. For chicken, use thinly sliced chicken breast. Cook it just like the beef. Shrimp cooks quickly, so add it in the last few minutes. Tofu is a great choice for a vegetarian option. Press and cube firm tofu, then sauté until golden. Each protein works well with the same savory sauce. To make a fully vegetarian Mongolian noodles recipe, use more vegetables. Replace the beef with extra veggies like bell peppers, carrots, and snap peas. A mix of mushrooms adds a nice umami flavor. Use vegetable broth in place of meat sauces for depth. You can also add soy sauce or tamari for that rich taste. This way, you get all the flavors without any meat. If you love heat, add chili paste or crushed red pepper. Start with a small amount, then taste as you go. This way, you control the spice level. Mix the chili paste into the sauce for a bold kick. Crushed red pepper can be sprinkled on top right before serving. This small change can take your dish from mild to fiery. To keep your Mongolian Beef Noodles fresh, store them in airtight containers. Make sure to cool down the noodles first. You can refrigerate them for up to three days. For longer storage, freeze them in freezer-safe bags. Remove as much air as you can to prevent freezer burn. This helps keep the flavors intact. When it's time to eat your leftovers, reheat them gently. The best method is using a skillet over medium heat. Add a splash of water or broth to help steam the noodles. This keeps them from drying out. Stir frequently until heated through. You can also use the microwave, but cover the dish to trap steam. Heat in short bursts, stirring in between. Mongolian Beef Noodles can last in the fridge for about three days. In the freezer, they can stay good for about two months. Be sure to label your containers with the date. This way, you will always know how long they have been stored. Enjoy your delicious meal at its best! You can use other meats if you want. Here are some good options: - Sirloin steak - Skirt steak - Chicken breast - Pork tenderloin - Tofu for a vegetarian option Each option adds its own flavor and texture. Sirloin is tender and juicy. Chicken is lean and absorbs flavors well. Tofu is great for a meat-free dish. Choose what fits your diet and taste. Yes, you can! Here are some tips for meal prep and storage: - Cook the noodles and beef ahead of time. - Store them in separate containers. - Keep veggies fresh by adding them later. When ready to eat, just reheat in a pan. If you want to keep the taste, add a splash of soy sauce. This dish tastes just as good the next day! Mongolian Beef Noodles are not very spicy. They focus on sweet and savory flavors. If you want some heat, you can add: - Chili paste - Crushed red pepper - Fresh jalapeños Start with a little and add more if needed. This way, you can make it just right for your taste. Adjusting spice levels is simple and fun! In this article, I broke down the recipe for Mongolian Beef Noodles. I covered the main ingredients, cooking steps, and tips for the best flavor. You learned about variations, storage, and troubleshooting common mistakes. Mongolian Beef Noodles are both tasty and easy to make. This dish fits any taste, whether you prefer beef, chicken, or a spicy kick. Enjoy cooking and experimenting with your own twist!

Mongolian Beef Noodles

Looking for a quick and delicious dinner idea? Try this flavorful Mongolian Beef Noodles recipe that combines tender beef, colorful vegetables, and egg noodles in just one pan! It's perfect for busy nights or impressing guests with minimal effort. Discover how to bring these vibrant flavors to your kitchen and customize them to your taste. Click through to get the full recipe and make dinner a breeze tonight!
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Ingredients
  

8 oz egg noodles

1 lb flank steak, thinly sliced

3 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

2 tablespoons brown sugar

1 teaspoon ginger, minced

2 cloves garlic, minced

1 bell pepper (red or green), sliced

1 cup broccoli florets

3 green onions, chopped (white and green parts separated)

2 tablespoons vegetable oil

1 teaspoon cornstarch

Salt and pepper to taste

Instructions
 

Prepare the Noodles: Cook the egg noodles according to package instructions. Drain and set aside.

    Marinate the Beef: In a bowl, combine soy sauce, oyster sauce, hoisin sauce, brown sugar, minced ginger, and minced garlic. Add the sliced flank steak to the marinade, toss to coat, and let it sit for at least 15 minutes.

      Cook the Beef: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Remove the flank steak from the marinade (reserve marinade) and stir-fry for about 3-4 minutes until browned and cooked to your liking. Remove the beef from the skillet and set aside.

        Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped white parts of green onions, bell pepper slices, and broccoli florets. Stir-fry for about 5 minutes until the vegetables are tender yet crisp.

          Combine and Sauce: Return the cooked beef to the skillet with the vegetables. Pour the reserved marinade over the mixture. Mix cornstarch with 1 tablespoon of water and add it to the skillet. Stir everything together, allowing the sauce to thicken slightly, about 2-3 minutes.

            Toss in Noodles: Add the cooked egg noodles to the skillet and toss well to combine all ingredients, allowing the noodles to soak up the flavors from the sauce. Season with salt and pepper to taste.

              Serve: Once everything is well mixed, remove from heat and plate the Mongolian Beef Noodles. Garnish with the green parts of the chopped green onions.

                Prep Time, Total Time, Servings: 20 min | 40 min | 4 servings

                  - Presentation Tips: Serve the noodles in large bowls, and top with extra chopped green onions and a sprinkle of sesame seeds for a lovely touch!