Faster-Than-Takeout Mongolian Beef Noodle Bowls

Besides being delicious, this has to be the fastest stir-fry I’ve ever made as you don’t need to chop any vegetables and uses just a few common ingredients for the sauce, dinner was on the table in under 30 minutes. Β The recipe makes six generous servings, but you can easily halve it into a smaller recipe.Β  I adapted the original recipe so that it doesn’t leave half packages of ingredients kicking around, as it uses one flank steak, a whole package of rice noodles and one bag of coleslaw. Β This way you have some excellent leftovers! Β Using Tamari (or gluten-free soya sauce) and the rice noodles makes this a gluten-free meal.

Recipe adapted fromΒ https://iowagirleats.com

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    Faster-Than-Takeout Mongolian Beef Noodle Bowls

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    Ingredients

    Scale

    1 – 250Β gm. package Β Rice Stick noodles

    1 cupΒ soy sauce, TamariΒ  (a gluten-free soy sauce), or Naked Coconuts Soy Sauce Alternative

    Β½ cupΒ brown sugar

    Β½Β Β cup water

    Β½Β Β tsp red chili pepper flakes (or more or less)

    4 TbspΒ grapeseed or vegetable oil, divided

    1Β Lepp’s flank or flat-iron steak, sliced very thin against the grain,Β OR 2 lbs. Stir-fry beef

    salt and pepper

    6Β green onions, green parts chopped intoΒ 2β€³ pieces, white and light green parts intoΒ 1/2β€³ pieces

    1 – 453Β g package coleslaw mix

    1 teaspoonΒ freshly grated ginger

    4Β garlic cloves, minced

    Instructions

    Rice noodles can either be pre-soaked according to package directions, or cooked in boiling water for 3 minutes, drained and set aside. (I prefer my rice noodles soft rather than chewy so I cook them)

    Meanwhile, in a small bowl whisk together tamari or soy sauce, brown sugar, water, and red chili pepper flakes then set aside.

    Heat 1/2 Tablespoon oil in a wok or large nonstick skillet over heat that’s just a touch below high. Make sure oil is very hot before adding 1/3 of the beef in an even layer in the bottom of the wok. (If oil is not hot enough or you overcrowd the wok, the beef will steam vs sear.) Season lightly with salt and pepper then allow beef to form a crust on the bottom before flipping and stir frying until just barely cooked through. Remove beef to a plate then repeat with remaining beef, using 1/2 Tablespoon oil to stir fry each batch, and then set the plate aside.

    Heat remaining 1/2 Tablespoon oil in the wok then add green onions and coleslaw mix, season lightly with salt, and then stir fry until coleslaw begins to wilt, 1-2 minutes. Add ginger and garlic then stir fry for another 30 seconds.

    Add drained noodles and sauce to wok then stir fry until noodles are tender, 3-4 minutes. Remove wok from heat then add beef and toss until warmed through, and then serve.

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