Mongolian Beef Noodle Stir Fry
Ingredients:
8 oz. rice noodles or lo mein noodles
1 lb. flank steak, thinly sliced
2 tablespoons vegetable oil
4 cloves garlic, minced
1 tablespoon ginger, grated
1/2 cup soy sauce
1/4 cup hoisin sauce
1/4 cup brown sugar
1 tablespoon cornstarch
1/4 cup water
1 red bell pepper, thinly sliced
1 cup broccoli florets
2 green onions, sliced
Sesame seeds, for garnish
Fresh cilantro, chopped (for garnish)
Directions:
Cook the noodles according to package instructions. Drain and set aside.
In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, cornstarch, and water. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced flank steak and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
Add the red bell pepper and broccoli florets to the skillet. Cook for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked steak to the skillet. Pour the sauce mixture over the beef and vegetables, stirring to coat evenly. Cook for another 2-3 minutes until the sauce has thickened.
Add the cooked noodles to the skillet and toss to combine everything well.
Remove from heat and garnish with sliced green onions, sesame seeds, and chopped fresh cilantro before serving.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes