Monday, July 6, 2020

Mongolian Beef and Noodles

I did not know what to make for dinner the other night. Luckily, I found this tasty recipe for Mongolian Beef and Noodles.  Flank steak slices are marinated in soy sauce with brown sugar, ginger, sesame oil, garlic and red pepper flakes.  I added green bell pepper strips instead of the green onions called for in the recipe.
All of the ingredients are cooked and then a sauce and noodles are added.   Instead of using rice noodles, I used Ramen noodles.  I cooked the noodles until they were tender and saved the seasoning packet for another use.  I made sure all of the ingredients were coated with the sauce.
The result was a delicious healthy dinner enjoyed by the family.  I was repeatedly asked to make this dish again, which I will.

Mongolian Beef and Noodles
From Betty Crocker

12oz  flank steak
1/3 cup soy sauce
3 tablespoons packed brown sugar
1 tablespoon grated fresh ginger root
2 teaspoons toasted sesame oil
2 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
1 cup carrots, cut into matchsticks
3 green onions, cut into 1-inch long slices on the diagonal
1/2 cup beef flavored broth
1 tablespoon cornstarch
1 tablespoon water
10oz uncooked wide rice noodles, cooked as directed on package
3 tablespoons thinly sliced green onions

1 Place flank steak in freezer 30 minutes. Cut against the grain into 1/8-inch slices; place in medium bowl.
2 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.
3 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.
4 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.
5 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.

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