Mongolian Beef Noodle Stir Fry
A quick and flavorful stir-fry combining tender beef, fresh 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)
Sauces & Oils
- 3 tbsp soy sauce (use low-sodium if desired)
- 2 tbsp cornstarch (for thickening the sauce)
- 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.
- 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 minced garlic and grated ginger; cook for 1 minute until fragrant.
- Stir in soy sauce, snow peas, and bell peppers; cook for 3-4 minutes until vegetables are tender.
- Mix cornstarch with a little water to make a slurry, then add to the skillet to thicken the sauce. Toss in cooked noodles and stir to combine.
Notes
For extra flavor, add a splash of sesame oil or sprinkle with chopped green onions before serving.