Can I make this recipe gluten-free?
Yes, use tamari or a gluten-free soy sauce and ensure your hoisin sauce is gluten-free.
LUNCH
Mongolian Beef & Broccoli with Garlic Noodles
Savor the rich flavors of tender beef and vibrant broccoli, all coated in a delectable Mongolian-style sauce. This satisfying stir-fry is perfectly paired with fragrant garlic noodles, making it an ideal choice for a quick and delicious weeknight meal.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, toss the thinly sliced flank steak with 1 tablespoon cornstarch and 1 tablespoon soy sauce. Set aside to marinate for 10 minutes.
02
Cook the egg noodles according to package directions. Drain and set aside.
03
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add half of the minced garlic and cook for 30 seconds until fragrant. Add the broccoli florets and stir-fry for 3-4 minutes until tender-crisp. Remove broccoli and garlic from the skillet and set aside.
04
Add the remaining 1 tablespoon vegetable oil to the skillet. Add the marinated beef in a single layer and cook for 2-3 minutes per side until browned. Remove beef from the skillet and set aside.
05
In the same skillet, add the remaining minced garlic and cook for 30 seconds. Stir in the beef broth, hoisin sauce, and brown sugar. Bring to a simmer, stirring until the sugar dissolves and the sauce thickens slightly, about 2 minutes.
06
Return the cooked beef and broccoli to the skillet with the sauce. Toss to coat evenly and heat through for 1-2 minutes.
07
Add the cooked noodles to the skillet with the beef and broccoli. Toss everything together until the noodles are well coated with the sauce. Serve immediately.
About This Recipe
Savor the rich flavors of tender beef and vibrant broccoli, all coated in a delectable Mongolian-style sauce. This satisfying stir-fry is perfectly paired with fragrant garlic noodles, making it an ideal choice for a quick and delicious weeknight meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of red pepper flakes to the sauce for a subtle kick. Ensure your wok or skillet is very hot before adding the beef to get a good sear and prevent overcrowding, which can steam the meat instead of browning it.
Easy Substitutions
Chicken or pork can be used instead of beef. For a vegetarian option, use firm tofu or mushrooms. Rice noodles or udon noodles can replace egg noodles. Feel free to add other vegetables like carrots or bell peppers.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
Serving Suggestions
Serve with a sprinkle of toasted sesame seeds and sliced green onions for garnish. A side of kimchi or a light cucumber salad would complement the rich flavors. You can also serve it with a small bowl of hot chili oil for those who prefer extra spice.
Common Mistakes
Overcooking the beef: Sliced flank steak cooks very quickly. Cook it just until browned on the outside to keep it tender. Overcrowding the pan: This lowers the temperature and steams the ingredients instead of stir-frying them, leading to soggy results. Cook in batches if needed. Not preparing ingredients in advance: Stir-fries cook fast, so have all your ingredients prepped and ready before you start cooking. Undercooking the broccoli: Ensure the broccoli is tender-crisp, not raw. If you prefer softer broccoli, steam it for a few minutes before adding it to the stir-fry.
Frequently Asked Questions
What kind of noodles are best?
Egg noodles are traditional, but ramen noodles (without the seasoning packet), udon, or even spaghetti can work in a pinch.
Can I prepare the sauce ahead of time?
Absolutely! Whisk together the beef broth, hoisin sauce, and brown sugar and store it in the refrigerator for up to 3 days.
How can I make this spicier?
Add a teaspoon of sriracha or chili garlic sauce to the sauce mixture, or sprinkle red pepper flakes during cooking.
MORE TO KNOW
Achieving perfectly tender beef in stir-fries often comes down to proper slicing and marinating. Slicing against the grain shortens the muscle fibers, making the beef more tender. The cornstarch in the marinade creates a protective coating that locks in moisture and helps the beef brown beautifully without drying out. Don't overcrowd the pan when cooking the beef; cook in batches if necessary to maintain high heat and achieve a good sear.
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