Mongolian beef noodle is one of my favorite dishes because I’m mostly busy so I like something quick and with flavors. I don’t compromise flavor in my dishes, it might be quick to make but be rest assured that the flavor is in there.
I love Asian food and this Mongolian beef noodle is definitely one of my favorites.I was going through my archive and saw this Mongolian beef noodles that I thought I had already shared but I totally forgot. So, here you have it Mongolian beef noodles.
It is a very simple dish as I mentioned above, I use beef with rice noodle I got from an Asian store. You can totally use any noodle of your choice, any type of beef but I will suggest you use a good beef cut. Flank beef, sirloin is a good type for this dish.
For easy slicing of the beef place the beef inside the freezer for about 30 minutes. Also, throw in any vegetables and the quantity you love to add and that’s one thing about homemade food you can control everything in your food.
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- 1 Pound Flank steak or sirloin or any good beef (sliced against the grain)
- 8 oz. Rice noodle
- ¼ Cup Water
- ½ Cup Low Sodium Soy sauce
- ¼ Cup Brown Sugar
- 2 Tablespoons Oil (or your choice)
- 1 Teaspoon Red pepper flake
- 2 Green onions (chopped)
- 2 Cups Coleslaw mix
- 3 Cloves Garlic (minced)
- Salt and pepper
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Cook or soak the rice noodles according to the package instruction then drain and set aside. Also, clean the beef and season with salt and pepper when you're seasoning remember that the soy sauce contains salt so go easy with the seasoning you can always adjust it. Make sure you thinly slice the beef, you can put the beef in a freezer for about 30 minutes to ease the slicing.
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Make the sauce: whisk the brown sugar, soy sauce, red pepper flake, water, salt, and pepper and set aside.
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In a pan or wok, oil and heat over high heat, add the sliced beef and cook in a single layer, then flip to cook the other side. If the pan is not big enough cook the beef in batches so divide the oil if you’re cooking in batches.
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Remove and set aside repeat the process if you’re cooking in batches.
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In the same pan, add coleslaw mix, green onion season with salt and pepper, add oil if you need to. Allow the vegetables to wilt so leave for about 1-2 minutes, add garlic and ginger for a few seconds.
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Reduce the heat the remaining ingredients; beef, rice noodles, sauce and combine. Check the seasoning and readjust as necessary let the mixture warm up.
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Garnish with green onion, serve.
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Enjoy!
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