Skip to main content

One Pan Mongolian Beef Zoodles

Ingredients

    • 8 ounces flank steaks, sliced against the grain into 1/4-inch thick slices
    • 2 teaspoons cornstarch
    • 1 teaspoon sesame oil
    • salt and black pepper, to taste

    Sauce

    • 2/3 cup water
    • 1/3 cup low sodium soy sauce
    • 1/3 cup hoisin sauce
    • 1/3 cup Thai sweet chili sauce
    • 2 garlic cloves, minced
    • 1/2 teaspoon grated ginger
    • 2 tablespoons cornstarch
    • 1/2 cup pineapple chunk
    • 1/4 cup thinly sliced carrot
    • 4 medium zucchini, cut into noodles

    Optional Garnish

    • green onion, sliced thinly
    • sesame seeds

Directions

  1. In a large bowl, combine steak with salt, pepper, sesame oil and cornstarch. Allow to marinate for 30 minutes.
  2. In a medium bowl, whisk together all the ingredients for the sauce and set aside.
  3. Heat 1 tablespoon of cooking oil in a large skillet / saute pan on medium high heat until pan starts to get smoky. Add beef and allow to sear and cook until brown on all sides, about 1-2 minutes. Transfer onto a plate.
  1. Return pan to heat. Add pineapples and cook until slightly browned and softened, around 5 minutes, Toss in carrots and beef then give the sauce a good stir then pour into pan, coating the ingredients on all sides.
  2. *If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
  3. Serve immediately and garnish with green onions and sesame seeds if desired.
  4. Notes.
  5. *do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the beef over raw zucchini noodles if desired.

Comments

Popular posts from this blog

Chop Suey Retro 60's Style

Ingredients 1 tablespoon shortening 1 1/2 lbs pork or 1 1/2 lbs beef, cut in 1/2-inch cubes salt ...

Preacher Cake

  3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon cinnamon 2 cups sugar 3 eggs 1 cup vegetable oil 2 teaspoons vanilla extract 1 20-ounce can crushed pineapple, with juice 1 1/2 cups finely chopped pecans or walnuts, divided 1 cup flaked coconut (optional) Cream Cheese Frosting (recipe below) Sift together flour, baking soda, salt and cinnamon; set aside. Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined. Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute). Spray a 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean. Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup choppe...

Copycat Franks Red Hot Sauce

"Recreate the flavor of Americas favorite red hot cayenne pepper sauce in your very own kitchen!" Ingredients 18 fresh cayenne peppers ( ends & stems removed) 1 1/2 cups white vinegar ...