Description
A flavorful stir-fry dish featuring tender beef, a sweet and savory Mongolian sauce, and perfectly cooked noodles. Ready in under 30 minutes!
Ingredients
Units
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For the Beef & Marinade:
- 1 pound flank steak, thinly sliced
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Sauce:
- 1/3 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons hoisin sauce
- 1/2 cup beef broth (or water)
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional, for heat)
For the Stir-Fry:
- 8 ounces lo mein or spaghetti noodles, cooked
- 1 tablespoon vegetable oil
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- 1 teaspoon sesame seeds (for garnish, optional)
Instructions
- Marinate the Beef:
- Toss sliced flank steak with cornstarch, soy sauce, and sesame oil.
- Let sit for 10–15 minutes while preparing other ingredients.
- Make the Sauce:
- In a bowl, whisk together soy sauce, brown sugar, hoisin sauce, beef broth, cornstarch slurry, garlic, ginger, and red pepper flakes.
- Stir-Fry the Beef:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add marinated beef in a single layer and cook for 2–3 minutes per side until browned.
- Remove beef and set aside.
- Cook the Vegetables:
- In the same skillet, add red bell pepper and cook for 2 minutes.
- Combine & Serve:
- Return beef to the skillet and pour in the sauce.
- Add cooked noodles and toss everything together until coated and heated through.
- Stir in green onions and garnish with sesame seeds.
Notes
- Noodle Swap: Use rice noodles, udon, or even zucchini noodles.
- Vegetarian Option: Replace beef with tofu or mushrooms.
- Make it Spicier: Add sriracha or extra red pepper flakes.
Nutrition
- Calories: 480
- Sugar: 14g
- Sodium: 950mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 65mg