Thursday, May 17, 2012

Mongolian Beef with Noodles

Craving take-out? Well this quick, inexpensive, and easy recipe will satisfy those taste buds, but on a healthier note. This dish is full of flavor, a tad sweet, salty, and you can adjust the spiciness as you like.

Mongolian Beef with Noodles: (serves 2)
Slightly adapted from Handle the Heat

2/3 lb. flank steak, sliced
3 Tbsp flour
3 tsp oil
1/2 tsp grated ginger
2 cloves garlic, minced
1/3 cup low-sodium soy sauce
1/3 cup water
2 Tbsp brown sugar
1/2 tsp red pepper flakes
1-2 cups broccoli florets
2 packages of Ramen noodles, discard seasoning packets
sesame seeds

Remove any moisture from the steak with a paper towel. Toss the steak and cornstarch together; shake off any excess flour. Combine sauce mixture, soy sauce, water, brown sugar and red pepper flakes in a small bowl or measuring cup. Heat half the oil in a skillet on medium heat, adding the ginger and garlic. Cook for 30 seconds, or until fragrant, then add in sauce mixture. Cook for about 2 minutes. While the sauce simmers, boil water in a medium sauce pan for the Ramen noodles. Next, transfer back the sauce mixture to the bowl or measuring cup.
Turn up heat on your skillet and add the remaining oil, toss in the beef and cook until just browned, only a couple minutes. Pour sauce back in the skillet, add broccoli florets and let cook with the meat. Simmer for about 5 minutes, sauce should thicken. By now water should be boiling, turn off heat, add the noodles and cook for 1-2 minutes (according to package), drain. Toss noodles in skillet with the rest of it, coating noodles and combining flavors. Divide beef and noodle mixture between two plates and top with sesame seeds.

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