Mongolian Beef Noodles
Linguine and strips of flank steak are tossed with a savory umami sauce in this easy Mongolian Beef Noodles recipe. Ready in just 30 minutes!See below the recipe card for step-by-step images.
Servings: 3 people
Ingredients
FOR THE SAUCE
- 1/4 cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon cornstarch
- 1/4 cup water
FOR THE NOODLES
- 6 ounces dry linguine pasta
- 1/2 pound flank steak thinly sliced
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 garlic cloves minced
- 1/2- inch piece fresh ginger grated
- 1/2 red bell pepper thinly sliced
- 2 scallions sliced
- 2 tablespoons roasted peanuts crushed
Instructions
- Boil linguine according to the package instructions until al dente. Drain and set aside.
- In a small bowl, whisk together all the sauce ingredients.
- Toss the sliced flank steak in cornstarch.
- Warm the vegetable oil in a large pan over high heat. Sear the beef until browned, about 2–3 minutes per side. Remove the seared beef and set it aside on a separate plate.
- In the same pan, cook minced garlic and grated ginger for 30 seconds. Add sliced bell pepper, sauté for 2–3 minutes until just tender.
- Return beef to the pan. Pour in the sauce and let it simmer for 2 minutes until thickened.
- Add the cooked linguine and toss to coat everything evenly. Remove from the heat.
- Garnish with scallions and crushed peanuts. Serve hot.
Video
Nutrition
Calories: 546kcal | Carbohydrates: 65g | Protein: 28g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 1017mg | Potassium: 615mg | Fiber: 4g | Sugar: 13g | Vitamin A: 702IU | Vitamin C: 28mg | Calcium: 65mg | Iron: 3mg