Mongolian Beef Stir-Fry with Crispy Noodles

Mongolian Beef Stir-Fry with Crispy Noodles ingredients

• 1.5 lbs Flank steak, thinly sliced against the grain
• 1 tbsp Soy sauce
• 2 tbsp Cornstarch
• 0.5 tsp Baking soda
• 1 cup Vegetable oil (for frying)
• 0.25 cup Soy sauce
• 0.25 cup Water
• 0.25 cup Brown sugar, packed
• 2 tbsp Hoisin sauce
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 tbsp Cornstarch
• 1 tbsp Fresh ginger, grated
• 3 cloves Garlic, minced
• 4 Green onions, sliced (white and green parts separated)
• 1 Red bell pepper, thinly sliced
• 2 cups Broccoli florets
• 1 tbsp Vegetable oil
• 4 servings Crispy chow mein noodles or steamed rice

How to make Mongolian Beef Stir-Fry with Crispy Noodles

1. Pat the 1.5 lbs flank steak dry with paper towels, then slice it thinly against the grain into bite-sized pieces. In a medium bowl, combine the sliced beef with 1 tablespoon soy sauce, 2 tablespoons cornstarch, and 1/2 teaspoon baking soda. Toss well to coat every piece. Set aside to marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
2. In a separate small bowl, whisk together 1/4 cup soy sauce, 1/4 cup water, 1/4 cup packed brown sugar, 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1 tablespoon cornstarch until smooth and no lumps remain. Set this sauce mixture aside.
3. Heat 1 cup vegetable oil in a large wok or deep skillet over medium-high heat until it shimmers (about 350°F / 175°C). Carefully add half of the marinated beef to the hot oil, ensuring not to overcrowd the pan. Fry for 1-2 minutes per side until lightly browned and cooked through.
4. Using a slotted spoon, remove the first batch of cooked beef and place it on a plate lined with paper towels to drain excess oil. Repeat the frying process with the remaining beef. Once all beef is cooked and drained, carefully pour out all but 1 tablespoon of the oil from the wok, reserving it for later use if needed.
5. Return the wok to medium-high heat with the remaining 1 tablespoon of oil. Add 1 tablespoon grated fresh ginger, 3 cloves minced garlic, and the white parts of 4 sliced green onions. Sauté for about 30-60 seconds until fragrant, stirring continuously to prevent burning.
6. Add 1 thinly sliced red bell pepper and 2 cups broccoli florets to the wok. Stir-fry for 3-4 minutes, tossing frequently, until the vegetables are crisp-tender but still retain some bite.
7. Give the prepared sauce a quick re-whisk to recombine any settled cornstarch. Pour the sauce into the wok, stirring constantly, and bring it to a gentle simmer. Cook for 1-2 minutes, allowing the sauce to thicken to your desired consistency, which should be glossy and able to coat a spoon.
8. Return all of the cooked beef to the wok, tossing gently to coat it evenly with the thickened sauce. Stir in the green parts of the sliced green onions.
9. Remove from heat and serve the Mongolian Beef Stir-Fry immediately over crispy chow mein noodles or steamed rice for a complete meal.

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