Mongolian Beef Noodle

Tender flank steak, bell peppers, and silky ramen noodles in a rich sauce make up my Mongolian Beef Noodles. This recipe shows what happens when simple, quality ingredients are thoughtfully prepared—each bite is better than the last. 

– 1½ pound flank steak – ¼ cup cornstarch – ¼ cup vegetable oil – 1 green bell pepper – 8 ounce ramen noodles  – 3 green onion – 2 tablespoon sesame oil – ¾ cup soy sauce  – ⅔ cup brown sugar – 1¼ cup chicken broth – 4 cloves garlic  – ¼ teaspoon red pepper flake



Cut the flank steak against the grain into thin, small pieces. Place the beef and the starch in a large ziploc bag.  

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Shut the ziploc bag and give it a good shake to ensure that all the pieces are well coated with cornflour. Heat the oil in a skillet that is nonstick. 

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Cook beef until browned in hot oil. Because you don't want the steak pieces to stick, it takes 2–3 batches.  

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Add more oil if needed after the first batch. Remove beef from skillet to plate and drain oil. 

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Sauté the bell pepper in the skillet for a few minutes until soft. Set the pepper aside on a plate from the skillet. 

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In the same skillet, combine sesame oil, soy sauce, brown sugar, garlic, chicken broth, and red pepper flakes.  

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Stir and cook until sauce slightly thickens and reduces by approximately 25% over medium heat.  

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Since you need more sauce for the noodles, you don't want to reduce it too much. Meanwhile, prepare the ramen noodles as directed on the package. 

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Add the sauce back to the skillet along with the steak and bell pepper. The sauce took about ten minutes to reduce and thicken.  

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Toss everything together in the skillet after adding the cooked ramen noodles. Add some green onions on top and serve. 

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