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- 8 oz egg noodles - 1 lb flank steak, thinly sliced - 3 tablespoons soy sauce - 2 tablespoons hoisin sauce - 2 tablespoons oyster sauce (optional) - 2 teaspoons cornstarch - 2 tablespoons vegetable oil - 1 tablespoon ginger, minced - 2 cloves garlic, minced - 1 red bell pepper, thinly sliced - 1 cup snap peas - 3 green onions, sliced (both white and green parts) - 1 teaspoon sesame oil - Salt and pepper to taste - You can use rice noodles instead of egg noodles. They have a nice texture. - For beef, chicken or pork can work well. You can also use tofu for a vegan dish. - If you want a healthier option, try zucchini noodles or whole wheat noodles. Mongolian Beef Noodles can fit many tastes with these swaps. Enjoy making it your own! For more details, check the Full Recipe. - Start by cooking 8 oz egg noodles according to the package instructions. - Once cooked, rinse them under cold water to prevent sticking. Set aside for later use. - In a bowl, combine sliced flank steak with 3 tablespoons soy sauce, 2 tablespoons hoisin sauce, and 2 teaspoons cornstarch. - Mix well until the beef is coated. Let it marinate for 15 minutes to soak in the flavors. - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. - Add the marinated beef slices in a single layer. Cook for 2-3 minutes until browned and tender. - Remove the beef from the pan and set aside to keep it juicy. - In the same skillet, add 1 tablespoon of vegetable oil. - Toss in 1 tablespoon minced ginger and 2 cloves minced garlic, stirring for about 30 seconds. This brings out a great aroma. - Next, add 1 red bell pepper and 1 cup snap peas. Sauté for 2-3 minutes until the veggies are tender-crisp. - Return the cooked beef to the skillet with the sautéed vegetables. - Add the cooked egg noodles and toss everything together. Drizzle with 1 teaspoon sesame oil. - Season with salt and pepper to taste. Stir-fry for another minute to heat through and mix flavors. - Transfer the Mongolian beef noodles to serving plates. - Garnish with sliced green onions for a pop of color. - You can also add lime wedges on the side for a fresh squeeze before eating. - To avoid overcooking the beef, cook it quickly. High heat helps keep it tender. - Cook the beef for just 2-3 minutes. Take it out when it turns brown. - For vegetables, add them after the beef. They should stay crisp, not mushy. - Stir-fry the veggies for 2-3 minutes. You want them tender but still bright. - Use soy sauce, hoisin sauce, or oyster sauce for rich flavor. They add depth. - For a kick, try adding chili sauce or red pepper flakes. - Fresh herbs like cilantro or basil can brighten the dish. Add them right before serving. - Green onions are great for garnish. They add a fresh crunch and color. - A wok is best for stir-frying. It heats evenly and allows great movement. - If you don’t have a wok, a large skillet works too. - Use a sharp knife to slice the beef thinly. A good knife makes it easier. - Have a spatula ready for tossing the ingredients. It helps mix everything well. {{image_2}} You can switch up the protein in this dish. Chicken or pork works well. Just slice them thinly like the beef. Marinate them in the same sauces for great flavor. If you prefer a vegetarian dish, try tofu. Firm tofu holds up well when stir-fried. Cut it into cubes and use the same marinade. If you want to change the noodles, consider rice noodles or udon. Rice noodles are light and cook quickly. Udon noodles are thick and chewy, adding a nice texture. For a gluten-free option, use rice noodles. They are naturally gluten-free and easy to find. Adding seasonal vegetables boosts nutrition and flavor. In spring, try asparagus or peas. In summer, use zucchini or bell peppers. Fall brings great options like carrots or sweet potatoes. In winter, consider broccoli or bok choy. You can also mix in greens like spinach or kale for extra nutrients. To store leftover Mongolian beef noodles, let them cool first. Place them in airtight containers. Glass or plastic containers work well. Store them in the fridge for up to three days. This keeps the flavors fresh and tasty. For longer storage, you can freeze the noodles. Use freezer-safe bags or containers to prevent freezer burn. Make sure to remove as much air as you can. When you want to eat them, thaw in the fridge overnight. Reheat in a pan or microwave until hot. To keep your dish fresh, eat within three days when stored in the fridge. If frozen, use within two months for best flavor. Check for signs of spoilage, like off smells or changes in color. If you notice these signs, it’s best to toss the leftovers. Enjoy your delicious meal worry-free! You can try many sauces to mix things up. Here are some tasty options: - Teriyaki sauce for sweetness. - Black bean sauce for deep flavor. - Chili paste for heat. These alternatives will change the taste. Experiment to find your favorite! Yes, you can make this dish ahead. Here’s how: - Cook the noodles and store them in the fridge. - Marinate the beef and keep it sealed. - Sauté vegetables fresh when you are ready to eat. This method keeps the dish tasty and fresh! You can change the spice level easily. Here are some ideas: - Add crushed red pepper for heat. - Use fresh chili peppers for a kick. - Skip the spicy ingredients for a milder dish. Adjust to your taste for the perfect balance! For the complete recipe, refer to the Full Recipe section. It has all the details you need! Yes, this dish is perfect for meal prep. Try these tips: - Divide the meal into containers. - Store the beef and noodles separately to avoid sogginess. - Reheat in the microwave or on the stove. You’ll have a quick, delicious meal ready to go! Mongolian Beef Noodles offers a tasty and simple meal you can make at home. We covered key ingredients, step-by-step cooking, and various tips to enhance flavors. You can also try new proteins and vegetable options for variety. Remember to store leftovers properly to keep them fresh. This dish is easy to adjust to your taste. Enjoy experimenting with the recipe and making it your own!

Mongolian Beef Noodles

Indulge in a deliciously quick dinner with my Mouthwatering Mongolian Beef Noodles recipe! This easy stir-fry combines tender flank steak, fresh veggies, and savory sauces to create a meal that’s both satisfying and customizable. Whether you want a cozy night in or a family feast, you’ll find all the tips and variations here. Click through to explore the full recipe and make this irresistible dish tonight!
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Ingredients
  

8 oz egg noodles

1 lb flank steak, thinly sliced

3 tablespoons soy sauce

2 tablespoons hoisin sauce

2 tablespoons oyster sauce (optional)

2 teaspoons cornstarch

2 tablespoons vegetable oil

1 tablespoon ginger, minced

2 cloves garlic, minced

1 red bell pepper, thinly sliced

1 cup snap peas

3 green onions, sliced (both white and green parts)

1 teaspoon sesame oil

Salt and pepper to taste

Instructions
 

Cook the Noodles: Begin by cooking the egg noodles according to the package instructions. Once cooked, rinse under cold water to prevent sticking. Set aside.

    Prepare the Marinade: In a bowl, combine the sliced flank steak, soy sauce, hoisin sauce, oyster sauce, and cornstarch. Mix until the beef is well-coated and set aside for 15 minutes to marinate.

      Stir-Fry the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef slices, making sure not to overcrowd the pan. Cook for about 2-3 minutes until browned and cooked through. Remove the beef from the pan and set aside.

        Sauté the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced ginger and garlic, stirring quickly for about 30 seconds until fragrant. Then, add the red bell pepper and snap peas, sautéing for an additional 2-3 minutes until the vegetables are tender-crisp.

          Combine Ingredients: Return the cooked beef to the skillet with the sautéed vegetables. Add the cooked egg noodles and toss everything together. Drizzle with sesame oil and season with salt and pepper to taste. Stir-fry for another minute to heat through and combine all flavors.

            Serve: Transfer the Mongolian beef noodles to serving plates. Garnish with sliced green onions for added freshness and color.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve the noodles in deep bowls or on large plates, topped with extra green onions and a sprinkle of sesame seeds for added texture and appeal. Add lime wedges on the side for a refreshing squeeze just before eating.