Have you ever wanted to make take out at home? Look no further than my Mongolian beef w/udon noodles recipe. It’s super easy and requires minimal ingredients! And my favorite part is you can mix the Mongolian beef with whatever side you’re in the mood for! Rice, noodles, veggies – the choice is up to you!
Ingredients
- 1 package of flank steak
- 2 packages of udon noodles (the type of noodles I buy, they are smaller so I use 2 packages. However you may only need 1!)
- 10 garlic cloves, minced
- 1 cup of soy sauce (I use low sodium otherwise it can be very salty)
- 1 cup of brown sugar
- 1/2 cup of water
- 1 teaspoon of red pepper flakes
- 1-2 cups of cornstarch
- 2-3 scallion whites
Directions
Put the flank steak in the freezer during the day prior to cooking. Remove and dethaw approximately 1-2 hours before starting to cook. Slice flank steak very thinly and set aside. Put 1-2 cups of cornstarch in a bowl and toss flank steak slices in cornstarch.
Heat olive oil in large pan over medium high heat. Cook flank steak in batches for approximately 2 minutes on each side and then set aside.
In a separate large pan, pour EVOO over medium low heat. Add garlic and scallions and cook until fragrant. Add soy sauce, brown sugar, and water and mix. Bring to a boil and add red pepper flakes. Once sauce has reached a boil, turn to low and simmer as it thickens. Add Mongolian beef directly to pan at this point and simmer for approximately 10 minutes. The upon noodles I use are pre-cooked, therefore, I throw them in at the end and toss for about 3-5 minutes. Serve & enjoy!
Eat Drink Orlando 