Mongolian Beef Noodle Bowls (iowagirleats)

8 oz rice noodles
1/2 c soy sauce
1/3 c brown sugar
1/4 c water
1/4 t red chili pepper flakes to taste
2 T grapeseed or vegetable oil, divided
1 lb flank steak, sliced very thin against the grain
salt and pepper
5 green onions, green parts chopped into 2″ pieces, white and light green parts into 1/2″ pieces
3 c coleslaw mix
1/2 t freshly grated ginger
3 garlic cloves, minced

Pre soak rice noodles according to package directions then drain and set aside. Meanwhile, in a small bowl whisk together soy sauce, brown sugar, water and red chili pepper flakes then set aside. Heat 1/2 T oil in a wok or large nonstick skillet over heat that’s just a touch below high. Make sure oil is very hot before adding 1/3 of the beef in an even layer in the bottom of the wok. (If oil is not hot enough or you overcrowd the wok, the beef will steam vs sear.) Season lightly with salt and pepper then allow beef to form a crust on the bottom before flipping and stir frying until just barely cooked through. Remove beef to a plate then repeat with remaining beef, using 1/2 T oil to stir fry each batch, and then set the plate aside. Heat remaining 1/2 T oil in the wok then add green onions and coleslaw mix, season lightly with salt and then stir fry until coleslaw begins to wilt, 1 – 2 min. Add ginger and garlic then stir fry for another 30 seconds. Add drained noodles and sauce to wok then stir fry until noodles are tender, 3 – 4 min. Remove wok from heat then add beef and toss until warmed through and then serve. Serves 4.


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