One-Pot Mongolian Beef Noodles
Ingredients:
1 pound flank steak, thinly sliced against the grain
2 tablespoons soy sauce
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 inch ginger, grated
1 cup beef broth
1/4 cup soy sauce
1/4 cup brown sugar
1/4 teaspoon red pepper flakes (optional)
8 ounces egg noodles
2 green onions, sliced for garnish
Sesame seeds for garnish (optional)
1. In a bowl, combine the sliced flank steak, 2 tablespoons of soy sauce, and cornstarch. Toss until the beef is well coated and set aside for 15 minutes to marinate.
2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated beef and cook until browned, about 3-4 minutes. Remove the beef from the pot and set aside.
3. In the same pot, add the sliced onion, garlic, and ginger. Sauté for about 2-3 minutes until the onion is translucent.
4. Pour in the beef broth, 1/4 cup soy sauce, brown sugar, and red pepper flakes (if using). Stir to combine and bring to a simmer.
5. Add the egg noodles to the pot, stirring to ensure they are submerged in the liquid. Return the beef to the pot.
6. Cover and cook for about 8-10 minutes, or until the noodles are tender and have absorbed most of the liquid, stirring occasionally.
7. Remove from heat and let it sit for a few minutes. Garnish with sliced green onions and sesame seeds before serving.
Serves 4
Nutritional Information (per serving):
Calories: 450
Net Carbs: 40g
Protein: 30g
Fat: 15g
Tips & Variations:
- For added vegetables, toss in some sliced bell peppers or snap peas during the sautéing step.
- Substitute the flank steak with chicken or tofu for a different protein option.