Can I use a different cut of beef for this recipe?

Absolutely! While flank steak is ideal for its tenderness when sliced against the grain, you can substitute with sirloin, skirt steak, or even ribeye. The key is to slice the meat thinly against the grain to ensure tenderness, regardless of the cut you choose.

How can I make this recipe less sweet?

If you prefer a less sweet version, start by reducing the brown sugar to 1/3 cup instead of 2/3 cup. You can also balance the sweetness by adding a tablespoon of rice vinegar or a squeeze of lime juice to bring more acidity to the sauce.

My sauce didn't thicken properly. What went wrong?

The sauce thickens primarily through reduction, which means simmering it long enough to evaporate some of the liquid. If your sauce is still thin after 10 minutes, continue simmering for a few more minutes. Alternatively, you can make a slurry with 1 teaspoon cornstarch mixed with 1 tablespoon cold water and stir it into the simmering sauce.

Can I prepare components of this dish ahead of time?

Yes! You can slice the beef and vegetables up to 24 hours ahead and store them separately in the refrigerator. You can also prepare the sauce up to 3 days ahead. When ready to cook, proceed with coating the beef in cornstarch and following the recipe as written. This is a great way to make dinner assembly even quicker.

Mongolian Beef Noodles Recipe

Description

Mongolian Beef Noodles combines tender slices of flank steak, flavorful sautéed bell pepper, and chewy ramen noodles, all tossed in a rich, savory, and slightly sweet Mongolian-style sauce. This easy yet satisfying Main-course dish comes together in under an hour and is perfect for a hearty family dinner or an impressive meal for guests. The recipe is customizable with your choice of noodles and spice level, making it a versatile addition to your weeknight rotation.

Ingredients

Units Scale

Main Ingredients

1 1/2 pound flank steak
1/4 cup cornstarch
1/4 cup vegetable oil
1 green bell pepper, sliced into thin strips
8 ounce ramen noodles, uncooked
3 green onions, chopped

For 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 or no sodium added
4 cloves garlic, minced
1/4 teaspoon red pepper flakes

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Instructions

Prepare the Steak: Slice the flank steak into small, thin pieces against the grain. Add the steak and cornstarch to a large Ziploc bag. Close the bag and shake well until each piece is thoroughly coated with cornstarch.
Cook the Beef: Heat the vegetable oil in a non-stick skillet over medium-high heat. When the oil is hot, add the beef in batches, making sure not to overcrowd the pan, and cook until browned on all sides. Remove the cooked beef and place it on a plate; add more oil as necessary between batches. Once done, empty the excess oil from the skillet.
Saute the Bell Pepper: In the same skillet, add the sliced green bell pepper and sauté for a couple of minutes until just softened. Remove and set aside on a plate.
Make the Sauce: In the same skillet, combine the sesame oil, soy sauce, brown sugar, chicken broth, garlic, and red pepper flakes. Stir well and cook over medium heat, allowing the sauce to thicken and reduce by about a quarter, which should take approximately 10 minutes. Do not reduce too much as you need enough sauce for the noodles.
Cook the Noodles: While the sauce is reducing, cook the ramen noodles according to the package instructions. Drain and set them aside.
Combine and Serve: Return the cooked beef and bell pepper to the skillet with the sauce. Add the cooked ramen noodles and toss everything together until well combined. Top with chopped green onions and serve hot.

Notes

Soy Sauce: Use low sodium soy sauce to keep the dish from becoming overly salty.
Beef: Flank steak is recommended but sirloin can be used as a substitute.
Noodles: Ramen noodles are ideal; consider udon or soba noodles as alternatives for variety.
Heat Level: Customize the spiciness by adjusting the amount of red pepper flakes to taste.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.

Nutrition

Serving Size: 1/6 of recipe
Calories: 490
Sugar: 17g
Sodium: 1260mg
Fat: 17g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 28g
Cholesterol: 55mg