If you're in the mood for something exciting and delicious, my Mongolian Beef Noodles are just the ticket! Juicy, flavor-packed beef slices mingle with perfectly cooked noodles, all tossed in a rich, garlicky sauce that will leave you craving more.
The Best Mongolian Beef Noodles
There's something about Mongolian Beef Noodles that takes me back to my very first adventurous attempt at cooking something distinctly different from my usual fare. It was during a phase where I wanted to spice things up in the kitchen, to break away from the monotony of everyday meals. I stumbled upon this recipe in an old, worn cookbook I found at a garage sale—its pages stained with splatters of sauces past, a testament to the delicious secrets it held.
I remember the day vividly; a chilly Saturday with rain tapping gently at the windows, the perfect setting for culinary experimentation. As I sliced the beef, meticulously against the grain just as the recipe instructed, I felt a surge of excitement mixed with a pinch of nervousness. Would I be able to pull it off? The aroma of garlic and ginger filled the air as I stir-fried the beef, the sizzling sound a delightful promise of the meal to come. When I finally tossed the noodles and sauce together, watching them caramelise slightly in the hot wok, I knew I was onto something special.
The first bite was transformative. The flavors were bold and harmonious, with just enough kick from the spices to make my taste buds dance. It wasn't just a meal; it was a moment of culinary triumph. Now, every time I make Mongolian Beef Noodles, I'm reminded of that rainy day, the thrill of trying something new, and the satisfaction of discovering that, yes, I can cook something spectacular.
What Ingredients You'll Need
- Flank steak: Sliced thinly to ensure it cooks quickly and absorbs the sauce nicely. If you can't find flank steak, skirt steak makes a good substitute.
- Flat rice noodles: These provide a hearty base and soak up the sauce beautifully. If preferred, you can use udon or even linguine in a pinch.
- Soy sauce: This adds the essential salty and umami flavor to the dish. Tamari is a great gluten-free alternative.
- Beef broth: It helps create a rich, deep sauce. Chicken or vegetable broth could be used if beef isn't your thing.
- Brown sugar: It balances the saltiness with a touch of sweetness. Honey or maple syrup could work if you're out of brown sugar.
- Fresh ginger: Adds a zesty, spicy kick. Ground ginger can substitute if fresh isn’t available, but use less as it’s more concentrated.
- Garlic: Brings its unmistakable aroma and flavor; essential in any savory dish.
- Green onions: These add a crisp, fresh finish. Chives or shallots could also do the trick if green onions aren't handy.
- Red pepper flakes: For a bit of heat. Adjust according to your spice preference or skip if you're not keen on spice.
- Sesame seeds: For a nutty crunch and a pretty garnish. Leave them out if you don't have any on hand.
Whipping up this Mongolian Beef Noodles recipe is always a thrilling kitchen adventure for me, blending simple ingredients into something truly magical. Each bite is a delightful dance of flavors, proving that a dish doesn't have to be complicated to impress. Whether you're cooking for comfort or to dazzle guests, this dish is sure to deliver satisfaction with its robust flavors and satisfying textures. It's a personal favorite and a joyful expression of love through food—something I believe every meal should be about.
More Recipes To Enjoy
Mongolian Beef Noodles
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Ingredients
- 8 ounces rice noodles or any Asian style noodles
- 1 pound flank steak thinly sliced against the grain
- 2 tablespoons vegetable oil
- 1 large onion sliced
- 4 cloves garlic minced
- ½ cup soy sauce
- ½ cup beef broth
- ¼ cup brown sugar
- 2 teaspoons fresh ginger grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 3 green onions chopped
- 1 teaspoon red pepper flakes optional, for heat
- sesame seeds for garnish
Instructions
- Cook the rice noodles according to package instructions until just tender. Drain and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef in a single layer and sear until browned and crispy on both sides, about 1-2 minutes per side. Remove the beef from the skillet and set aside.
- In the same skillet, add the sliced onion and minced garlic. Sauté for about 3-4 minutes until the onions are tender and the garlic is fragrant.
- To the onions and garlic, add the soy sauce, beef broth, brown sugar, and grated ginger. Bring the mixture to a simmer. Stir in the cornstarch and water mixture to thicken the sauce.
- Return the beef to the skillet with the sauce and add the cooked noodles. Toss everything together to coat the noodles and beef evenly with the sauce. Cook for an additional 2-3 minutes to heat everything through.
- Remove from heat and stir in the chopped green onions and red pepper flakes if using. Serve hot, garnished with sesame seeds.
Notes
- Slice Against the Grain: For the tenderest beef, make sure to slice the flank steak against the grain. This cuts through the muscle fibers and results in more tender pieces of meat.
- Marinate for Flavor: If time allows, marinate the beef slices in a mixture of soy sauce, a touch of sesame oil, and cornstarch for at least 30 minutes before cooking. This not only flavors the beef but also helps in achieving a velvety texture once cooked.
- Prevent Overcooking the Noodles: Cook the noodles until just al dente, as they will continue to cook slightly when tossed with the hot beef and sauce. Overcooked noodles can become mushy and less appealing.
- High Heat for Stir-Frying: Use high heat to cook the beef and vegetables. This keeps them crispy and seals in flavors. Make sure your pan or wok is hot before adding the ingredients.
- Adjust the Thickness of the Sauce: If you prefer a thicker sauce, you can add more cornstarch slurry (a mix of cornstarch and water). For a thinner sauce, reduce the amount or add a bit more broth or water during cooking.
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