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Must-Have Mongolian Beef.

Sweet & Spicy Mongolian Beef With Sesame & Green Onion Udon Noodles

I recently had a major Chinese food craving, but didn’t want to eat greasy, unhealthy Chinese food, so I decided to make my own version of Mongolian beef with lots of fresh veggies. It turned out great! And I didn’t have to feel nearly as guilty!

Serves 4-6.

Ingredients:

  • ~1 lb lean sirloin beef, cut into smaller strips
  • 3 cups broccolini
  • 2 large colored peppers (any colors you prefer), sliced  
  • 1/2 cup water chestnuts
  • 2 tbsp corn starch
  • 1 cup beef broth
  • 4 tbsp soy sauce
  • 1 tbsp brown sugar
  • 4 tbsp toasted sesame oil (1 tbsp for noodles, 3 tbsp for beef)
  • 4 tbsp hoisin sauce
  • 8.5oz udon noodles
  • 1/2 cup green onion, diced
  • 3 tbsp minced garlic (1 tbsp for noodles, 2 tbsp for beef)
  • 1 tsp hot red pepper flakes
  • 2 tbsp Sriracha sauce
  • 2 tbsp vegetable oil

Begin by making the sauce. In a mixing bowl, combine the broth, soy sauce, hoisin sauce, brown sugar, toasted sesame oil, minced garlic, red pepper flakes, Sriratcha and corn starch and stir well to combine. Using a whisk will help get out any lumps from the corn starch.

Heat 1 tbsp of vegetable oil in a large pan on medium-high heat. Add in the beef strips and cook until they are lightly browned. Remove the beef, and then heat the remaining tbsp of vegetable oil and add in the peppers and broccolini. Cook the vegetables for about 10 minutes until they’ve softened and browned, and then add in the beef and water chestnuts.  Pour the sauce into the pan and allow it to heat up and simmer, this will thicken the sauce. Reduce the heat to low, and then simmer for about 5-7 more minutes.

While the beef is simmering, cook your Udon noodles as directed on the package. Drain all excess water and rinse with cold water.  In the same pot, heat 1 tbsp toasted sesame oil along with 1 tbsp minced garlic. After this has heated, add the Udon noodles and green onion into the pot and stir quickly to heat and combine the ingredients.

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