Best Mongolian Beef And Noodle Recipes

MONGOLIAN BEEF AND NOODLES

Mongolian Beef and Noodles image

No need to call for delivery - steak, noodles, veggies and a skillet is all you need to make this Chinese take-out classic at home.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 4

Number Of Ingredients 15

Ingredients

12 oz flank steak
1/3 cup soy sauce
3 tablespoons packed brown sugar
1 tablespoon grated fresh gingerroot
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 Progresso™ beef flavored broth (from 32-oz carton)
1 tablespoon cornstarch
1 tablespoon water
10 oz uncooked wide rice noodles, cooked as directed on package
3 tablespoons thinly sliced green onions

Steps:

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

Nutrition Facts : Calories 530, Carbohydrate 77 g, Cholesterol 55 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1690 mg, Sugar 12 g, TransFat 0 g

MONGOLIAN BEEF AND NOODLE

Mongolian Beef and Noodle image

Make this delicious Asian-inspired dish at home, no need to order takeout. Mongolian beef and noodle combine tender rice noodles with sweet and spicy flavors.

Provided by Shauna

Categories Dinner

Time 30m

Number Of Ingredients 14

Ingredients

8 oz wide rice noodles
1 lb ground beef
1 tbsp sesame oil
2 tsp garlic paste
1 1/2 tbsp ginger paste
1 tsp chili paste
1/2 tsp red pepper flakes
1/2 cup soy sauce (lite)
1/4 cup light brown sugar
1/4 cup hoisin sauce
1 cup beef broth
2 tbsp cornstarch
1 bunch green onions (sliced on the diagonal into 1 inch pieces)
1 tbsp sesame seeds (optional)

Steps:

Cook noodles according to the instructions on the box. Drain, rinse with cold water, and set aside.
In a 12-inch skillet or wok, brown ground beef with 1 tablespoon of sesame oil until meat is no longer pink and is cooked through.
Add garlic paste and ginger paste to the skillet and brown for an additional minute.
Add chili paste, soy sauce, brown sugar, hoisin sauce, and 1/2 of the beef broth to the skillet.
Stir the cornstarch into the remaining 1/2 cup of broth until dissolved. Add the cornstarch/broth mixture to the skillet.
Saute over medium heat until sauce is bubbly and meat is evenly seasoned with the sauce.
Add 1/4 to 1/2 cup of green onions sliced on the diagonal into 1 inch pieces. Taste the sauce and adjust seasoning to taste (add additional chili paste or red pepper for more spice, etc.)
Saute 1 to 2 minutes longer.
Add cooked noodles to the skillet and toss to coat with sauce.
Garnish with additional green onions and sesame seeds, if desired.

Nutrition Facts : Calories 441 kcal, Carbohydrate 50 g, Protein 17 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 54 mg, Sodium 1540 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving