Mongolian Beef Noodle Stir Fry
A quick and flavorful stir-fry combining tender beef, colorful vegetables, and savory sauce over noodles.
Ingredients
Meat
- 1 lb flank steak sliced thinly against the grain
Noodles
- 8 oz egg noodles or any preferred type of noodles
Vegetables
- 1 cup bell peppers sliced, use red and green
- 1 cup snow peas trimmed
Sauce & Thickening
- 3 tbsp soy sauce (low-sodium if desired)
- 2 tbsp cornstarch for thickening the sauce
Other
- 2 tbsp vegetable oil for frying
- 3 cloves garlic minced
- 1 inch ginger grated or minced
Instructions
- Cook noodles according to package instructions, then drain and set aside.
- Mix soy sauce and cornstarch to create the sauce mixture.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced beef and cook until browned, about 3-4 minutes.
- Add garlic, ginger, bell peppers, and snow peas; stir-fry for 2-3 minutes until vegetables are tender-crisp.
- Pour in the sauce, cook for another 2 minutes until thickened, then toss with cooked noodles before serving.
Notes
For extra flavor, garnish with chopped green onions or sesame seeds.