Mongolian Beef with Udon Noodles

Mongolian Beef with Udon Noodles

David Venable

Prep Time: 20 minutes

Serves: 4

Ingredients

  • 1-1/2 lb flank steak, sliced into long, thin pieces against the grain
  • 2-1/2 Tbsp corn starch, divided
  • 1 cup orange juice
  • 1/4 cup hoisin sauce
  • 1 Tbsp oyster sauce
  • 1 Tbsp fish sauce
  • 1 Tbsp chili garlic sauce
  • 2 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 2 Tbsp vegetable oil
  • 1 Tbsp minced ginger
  • 1 Tbsp minced garlic
  • 1/4 cup diced shallot
  • 1 lb bag frozen broccoli florets, thawed and drained
  • 2-1/2 cups cooked Udon noodles
  • 1/4 cup fine-diced red bell pepper (optional garnish)
  • 1/4 cup chopped scallion (optional garnish)

Preparation

In a large mixing bowl, toss the flank steak with 1-1/2 Tbsp of the cornstarch until coated. Let sit for 30 minutes.

In a large mixing bowl, whisk together the orange juice, hoisin sauce, oyster sauce, fish sauce, chili garlic sauce, soy sauce, remaining cornstarch, and sesame oil. Set aside.

In a wok or large frying pan, add the vegetable oil and place on high heat.

Add the flank steak and cook to medium rare, 2–3 minutes. Take it out of the pan and set aside on a plate.

Add the ginger, garlic, and shallot to the pan and sauté on medium high heat for 1–2 minutes.

Add the broccoli florets and sauté for 1 minute.

Add the beef and sauce back to the pan and cook for about 3–4 minutes until the sauce starts to thicken.

Add cooked Udon noodles and stir all the ingredients together until the sauce is coating the beef and noodles.

Transfer to a plate and garnish with finely diced red bell pepper and chopped scallions.

Cook's Notes

You can substitute the sauce with store-bought seasoning mix or Mongolian stir fry sauce.

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