This Mongolian Beef Noodle Stir Fry is such a delicious and flavorful meal. It has plenty of fresh vegetables, tender pieces of steak and a sweet and tangy sauce all over a bowl of noodles. You are going to love it!
Ingredients
- Sauce:
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup sweet chili sauce
- 2-3 Tbs. canola oil
- 2-3 Tbs. rice vinegar
- 1/2 tsp. fresh ginger grated
- 2-3 garlic cloves minced
- 2.5-3 lbs. boneless beef steak
- 14 oz. box rice noodles
- 1 14 oz. coleslaw mix (or green or red cabbage)
- 1/2 cup carrots minced
- 1/2 red onion sliced
- 1 jalapeno or anaheim pepper
- Canola oil as needed
- 1/2 cup green onions sliced
Instructions
- In a small bowl, whisk together all of the sauce ingredients until smooth. Sliced the onions into thin strips. Slice the pepper into thin pieces as well. Heat a skillet to medium-high heat. Once it is hot, add a couple tablespoons of oil to the skillet and add the onions to the oil. Saute until it is tender. Add the cabbage, pepper and carrots to the oil and saute until soft. Remove the vegetables and place in a bowl. Slice the steak/beef into super thin strips. Heat a little more oil in the skillet and once the pan is back to a super hot temperature, add the steak slices and lay them out flat. Cook the steak until browned and turn the pieces over to cook on the other side. Once the steak is cooked, remove from the pan and add to the cooked vegetables.
- Boil a large pot of water for the noodles. Cook the rice noodles as described on the box. Once the noodles are done, rinse them and place in the large bowl with the vegetables and beef.
- In the skillet, pour the sauce into it and whisk it until it becomes a little thick. Once the sauce is thicke, pour it into the bowl and toss until coated. Serve with sliced green onions as a garnish.
