Name: Easy Mongolian Beef with Rice Noodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1/4 teaspoon red chili pepper flakes; 3 garlic cloves, minced; 3 cups coleslaw mix; 5 green onions, chopped into 1-inch pieces; 1 teaspoon salt; 8oz pre-cooked rice noodles; 1/2 cup low-sodium soy sauce; 1/3 cup brown sugar; 1/4 cup water; 1lb flank steak, sliced into 1/4-inch thin pieces; 1/2 teaspoon black pepper; 2 Tablespoons vegetable oil; 1/2 teaspoon freshly grated ginger

Mongolian Beef

What kind of beef should I use for Mongolian Beef?

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Experience popular East-Asian cuisine in a streamlined gluten-free version. Swap out your usual take-out menu for this homemade Mongolian Beef with Rice Noodles. It's quick, flavourful, and sure to be a hit at your dinner table!

Soybeans

Wheat

Seasonings

gram

red pepper flakes

Fresh Vegetables

garlic

coleslaw

green onion

salt

Pastas & Noodles

rice noodle

Sauces

milliliter

light soy sauce

Sugars & Sweeteners

brown sugar

Water

water

Red Meat

flank steak

black pepper

Oils

vegetable oil

fresh ginger

Protein

Selenium

Minerals

Vitamin K

Vitamins

Lycopene

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin A

Vitamin C

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Carbohydrates

Dietary Fiber

Sugar

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Slow Cooker Mongolian Beef

Easy Mongolian Beef with Rice Noodles

Baking Goods

Produce

Pasta, Sauces, Grain

Condiment & Toppings

Beverages

Meat & Seafood

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In a medium bowl, whisk together low-sodium soy sauce, brown sugar, water, and red chili pepper flakes to create the sauce, and set it aside.

Heat 1 Tablespoon of the vegetable oil in a large nonstick skillet over high heat.

Add the sliced flank steak to the hot oil in the skillet. Season it with salt and black pepper. Cook until the beef is seared on all sides, about 2-3 minutes.

Remove the cooked beef from the skillet and set it aside on a plate, leaving the juice in the skillet.

In the same skillet, add the remaining 1 Tablespoon vegetable oil. Add the chopped green onions and coleslaw mix to the skillet, stir frying until the coleslaw begins to wilt, or for about 2 minutes.

Add freshly grated ginger and minced garlic into the skillet and stir fry for another 30 seconds.

Add the pre-cooked rice noodles and the previously set aside sauce into the skillet. Stir fry until the noodles are heated thoroughly, around 2-3 minutes.

Remove the skillet from heat, add the seared beef into the noodle mixture, and toss until everything is well combined and the beef is warmed through. Serve hot and enjoy!

Easy Mongolian Beef with Rice Noodles

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