Mongolian Beef

8 oz. rice noodles (cooked, drained, rinsed according to package directions)

1/2 c low sodium soy sauce
1/3 c brown sugar
2 tbs water
2 tbs chili paste
1/4 tsp crushed red pepper flakes
1 lb. flank steak sliced as thinly as possible
1/2 tbs olive oil or coconut oil
1/2 tsp salt (divided)
1/4 tsp pepper
1 tbs finely minced ginger
3 large garlic cloves, minced
5 green onions, green parts sliced into 1-inch pieces, white parts sliced very thin
3-4 cup very thinly sliced green cabbage (or coleslaw mix)


Prepare rice noodles according to package directions.  Stir together soy sauce, sugar, water, chili paste, and pepper flakes.  Set sauce aside.

Heat 1 tsp oil in a large nonstick skillet over high heat.  Add half the beef to the skillet, toss in the oil and spread across the pan.  Season lightly with salt and pepper.  Let cook for 30 seconds, without touching it, stir, and spread across the pan again.  Let the meat cook an additional 30-45 seconds and remove it to a plate.  Add remaining oil to the pan and repeat.

Add 1/2 tbs oil to the hot skillet over medium high, then add the ginger, garlic, and green onions.  Saute for about 1 minute, until fragrant.  Add the sauce and bring to a boil.  Simmer for about 2 minutes, until just barely reduced (this is NOT a thick sauce!).  Add the cabbage, toss to coat, and slightly wilt, about 30 seconds.  Add the beef back to the skillet and toss to coat everything.  Finally, add the noodles and toss once more.


From Barefeet in the Kitchen