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- 8 oz wide rice noodles - 1 lb flank steak - 2 tablespoons vegetable oil - 3 cloves garlic, minced - 1-inch piece ginger, grated - Green onions, chopped (white and green parts separated) - Sesame seeds for garnish - 1/4 cup soy sauce - 2 tablespoons hoisin sauce - 1 tablespoon brown sugar - 1 tablespoon cornstarch - 1 tsp sesame oil When making Mongolian Beef Noodles, the right ingredients make all the difference. First, choose wide rice noodles for their chewy texture. Flank steak is perfect for this dish; it’s tender and absorbs flavors well. Next, we have aromatics like garlic and ginger, which add depth. Green onions provide freshness. Finally, the sauces bring everything together. Soy sauce adds saltiness, while hoisin sauce gives a hint of sweetness. Brown sugar enhances the overall flavor, and cornstarch helps thicken the sauce. Make sure to gather these ingredients before you start cooking. This way, you will have everything handy while you prepare your delicious meal. You can find the Full Recipe for more details on how to combine these ingredients into a tasty dish! - Cook rice noodles as per package instructions. - Drain and set aside for later use. - Combine flank steak with soy sauce, cornstarch, and brown sugar. - Let the mixture marinate for at least 15 minutes. - Heat oil in a pan and sear the beef until cooked through. - Remove the beef from the pan and set it aside. - Sauté garlic, ginger, and the white parts of green onions in the same pan. - Cook until fragrant, about 1 minute. - Add the beef back into the pan with hoisin sauce, sesame oil, and cooked noodles. - Toss everything together and heat through for a few minutes. - Adjust seasoning as needed, then plate the dish. - Garnish with green onions and sesame seeds for a beautiful finish. - Avoid overcooking the rice noodles. They should be tender but not mushy. - Use a large pan for even cooking. A crowded pan can lead to sticking. - Sear in batches for better browning. This helps each piece get that lovely crust. - Allow meat to rest before slicing. This keeps the juices inside and makes it tender. - Adjust the sweetness or saltiness to taste. A little soy sauce or brown sugar can go a long way. - Add fresh chili for heat. It gives the dish a nice kick and bright color. These tips will help you make the best Mongolian Beef Noodles. Enjoy the cooking process and have fun experimenting! {{image_2}} You can switch the beef for chicken or tofu. Chicken offers a lighter taste. Tofu works well for a vegetarian option. Both choices keep the dish tasty and satisfying. If you want seafood, try shrimp. It cooks quickly and adds a nice flavor. Don't feel stuck with just one type of noodle. Egg noodles give a rich flavor that pairs well with beef. Udon noodles add a chewy texture that many love. For a low-carb choice, zucchini noodles are great. They soak up the sauce and provide a fresh taste. Feel free to tweak the sauce for extra flavor. Adding spicy sauces can make your dish fiery. A touch of chili paste or sriracha can spice things up. If you want a creamy touch, peanut sauce is a nice addition. It adds a nutty flavor that complements the beef well. Explore these variations to find your favorite twist on Mongolian beef noodles! For the full recipe, check the link above. To keep your Mongolian Beef Noodles fresh, cool them completely before refrigerating. This step helps avoid condensation, which can make your noodles soggy. Once cooled, place the noodles in an airtight container. This keeps the flavors locked in and prevents any other smells from your fridge from mixing in. When you're ready to enjoy your leftovers, reheat them in a pan over medium heat. This method warms the dish evenly. To keep the noodles from drying out, add a splash of water or broth. This little trick adds moisture back into the dish and makes it taste fresh again. If you want to save some for later, you can freeze Mongolian Beef Noodles for up to 2 months. Just make sure to store them in a freezer-safe container. When you are ready to eat, thaw the noodles overnight in the refrigerator. This slow thawing helps maintain the texture. After that, reheat as usual for a tasty meal anytime. Making Mongolian Beef Noodles takes about 45 minutes in total. You’ll spend 15 minutes prepping and 30 minutes cooking. This meal comes together quickly, making it great for busy nights. Yes, you can make Mongolian Beef Noodles ahead of time. However, the noodles taste best when fresh. Cooking them just before serving keeps their texture nice and chewy. The best cut of beef for Mongolian Beef Noodles is flank steak. This cut is tender and has rich flavor. Thinly slicing it against the grain ensures each bite is soft. You can serve Mongolian Beef Noodles with steamed vegetables or a light salad. This pairing balances the dish and adds freshness. Consider bok choy, broccoli, or a simple cucumber salad. You can find an authentic recipe on various food blogs. Check the Full Recipe link for a detailed guide on making this dish. It’s a great way to explore more about Mongolian flavors. Mongolian Beef Noodles are simple and delicious. You need rice noodles, flank steak, and a mix of sauces. Marinating the beef adds flavor, while cooking them properly keeps them tender. Remember to store leftovers well and enjoy them later. You can even switch ingredients for variety. Explore different proteins and noodle types to make this dish your own. With these tips and techniques, you can confidently create a tasty meal everyone will love.

Mongolian Beef Noodles

Discover the delicious world of Mongolian Beef Noodles, a meal that's as simple to make as it is flavorful! With tender flank steak, savory sauces, and chewy rice noodles, this dish is perfect for any occasion. Learn how to marinate the beef, cook the noodles, and combine everything for a satisfying dinner your family will adore. Click through for the full recipe and tips to customize it just the way you like!
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Ingredients
  

8 oz wide rice noodles

1 lb flank steak, thinly sliced against the grain

2 tablespoons vegetable oil

3 green onions, chopped (white and green parts separated)

3 cloves garlic, minced

1-inch piece ginger, grated

1/4 cup soy sauce

2 tablespoons hoisin sauce

1 tablespoon brown sugar

1 tablespoon cornstarch

1 tsp sesame oil

Salt and pepper to taste

Sesame seeds for garnish

Instructions
 

Prepare the Noodles: Cook the rice noodles according to package instructions. Drain and set aside.

    Marinate the Beef: In a bowl, combine the thinly sliced flank steak with soy sauce, cornstarch, brown sugar, and a pinch of salt and pepper. Toss to ensure the beef is well coated and let it marinate for about 15 minutes.

      Cook the Beef: In a large pan or wok, heat vegetable oil over medium-high heat. Add the marinated beef in a single layer and sear for 2-3 minutes until browned. Flip and cook for an additional 1-2 minutes until the beef is cooked through. Remove from the pan and set aside.

        Sauté Aromatics: In the same pan, add a little more oil if needed, then toss in the minced garlic, grated ginger, and the white parts of the green onions. Sauté for about 1 minute until fragrant.

          Combine Ingredients: Return the cooked beef to the pan and add the hoisin sauce, sesame oil, and the cooked rice noodles. Toss everything together to combine and heat through for about 2-3 minutes.

            Finish and Serve: Once heated, remove from the heat. Adjust seasoning with additional soy sauce, if desired. Plate the noodles and beef mixture, garnish with the green parts of the green onions and sesame seeds.

              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings

                - Presentation Tips: Serve the noodles in deep bowls, topped with a sprinkle of sesame seeds and a few extra scallions for a fresh touch. You can also add a few slices of fresh chili for a pop of color and heat!