Mongolian Beef Noodles & Broccoli
Tender caramelised beef, crisp-tender broccoli, chewy noodles, and a thick, glossy sweet-savory sauce make up this Mongolian Beef Noodles & Broccoli. It tastes exactly like your favourite takeaway and is a simple homemade supper!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
Regarding the Beef
1½ pounds of thinly cut sirloin or flank steak against the grain; 2 tablespoons cornflour
Half a teaspoon of salt
One-half teaspoon of black pepper
One tablespoon of olive oil
Regarding the Vegetables and Noodles
12 ounces of noodles, such ramen, spaghetti, or lo mein
Three cups of broccoli florets
Four minced garlic cloves
One tablespoon of finely chopped fresh ginger and three sliced green onions
One spoonful of sesame seeds
One-half teaspoon of optional red pepper flakes
Half a cup of low-sodium soy sauce is needed for the Mongolian sauce.
Half a cup of brown sugar
One tablespoon of sesame oil
¼ cup of water
One teaspoon of cornflour
Guidelines:
Slice the steak thinly against the grain to prepare it. Put it in a basin and lightly coat it with cornflour, salt, and black pepper.
Preparing the sauce Mix soy sauce, brown sugar, sesame oil, water, and cornflour in a small bowl until well combined.
Prepare the noodles: Follow the directions on the package to prepare the noodles. After draining, set away.
Sear the beef. In a big skillet or wok, heat the olive oil over high heat. Work in batches if needed, adding the beef in a single layer. Cook until browned and well cooked, 2 to 3 minutes per side. Take it out and put it away.
Add the broccoli to the same wok and stir-fry it for two to three minutes. Cook the ginger and garlic for a further 30 seconds, or until fragrant.
Put the noodles in: Add the noodles to the wok along with the cooked beef.
Pour in the sauce: Cover everything with the Mongolian sauce. For two to three minutes, toss constantly until the sauce thickens, bubbles, and covers the beef, noodles, and broccoli in a glossy layer.
Add red pepper flakes, sesame seeds, and green onions to finish. Toss again.
Serve: While hot, shiny, and steaming, serve right away.
Advice:
For the most tender texture, cut the meat against the grain.
When searing the steak, avoid packing the pan too full; if necessary, fry in batches.
For optimal texture, keep the broccoli somewhat crunchy.
In order to prevent the noodles from becoming mushy when stir-frying, cook them only until they are soft.
Add additional red pepper flakes for added heat.
For the greatest glossy sauce and noodle texture, serve right away.
Mongolian Beef Noodles & Broccoli
Ingredients
Method