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Prep Time: 14 Minutes Cook Time: 13 Minutes |
Ready In: 27 Minutes Servings: 1 |
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Forget take-out when you can have savory Mongolian Beef sizzling and to your table in less than 30 minutes. Ingredients:
1 1/2 pounds skirt steak or flank steak, cut into very thin strips |
1/3 cup cornstarch |
1 to 2 ounces mung bean noodles or cellophane noodles |
4 tablespoons stir-fry oil or vegetable oil, divided |
3 garlic cloves, minced |
1 tablespoon grated fresh ginger |
3/4 cup low-sodium soy sauce |
3/4 cup dark brown sugar |
1/2 teaspoon dried crushed red pepper |
1 white or yellow onion, halved and sliced |
6 green onions, sliced diagonally into 2-inch pieces |
chili-garlic sauce or sriracha |
Directions:
1. Toss steak in cornstarch until well coated; let stand 10 minutes. Fry noodles according to package directions; set aside.
2. Heat wok over high heat until a few drops of water evaporate immediately. Swirl 1 tablespoon oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add garlic and ginger; cook 30 seconds or until fragrant. Stir in soy sauce, brown sugar, and red pepper. Bring to a boil; cook 4 minutes or until sauce thickens slightly. Transfer mixture to a bowl; wipe wok clean.
3. Heat 1 tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet). Add white onion, and stir-fry 2 to 3 minutes or until tender. Transfer to a bowl.
4. Heat 1 tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet). Add half of reserved beef, and stir-fry 3 to 5 minutes or until meat is browned and edges are crispy. Remove from pan, and repeat with remaining 1 tablespoon oil and remaining beef. Stir in cooked onion, reserved sauce, and green onions. Cook 1 minute or until thoroughly heated. Serve over fried noodles with chili-garlic sauce.
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