Mongolian Beef & Noodles with Shishito Peppers & Scallions

Mongolian Beef & Noodles

with Shishito Peppers & Scallions

25 MIN
2 Servings
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    From the Test Kitchen

    This take on a Chinese-American favorite highlights a simple trio of tender beef, crisp shishito peppers, and wonton noodles—all brought together by a rich, savory, and sweet sauce.
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    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    fresh
    ingredients
    Mongolian Beef & Noodles with Shishito Peppers & Scallions
    Title
    • 8 oz Thinly Sliced Beef
    • 6 oz Fresh Wonton Noodles (Previously Frozen)
    • 2 cloves Garlic
    • 2 Scallions
    • 1 Tbsp Soy Sauce
    • 1 Tbsp Light Brown Sugar
    • ¼ cup Cornstarch
    • 1 Piece Ginger
    • 2 Tbsps Chicken Demi-Glace
    • 3 oz Shishito Peppers
    • ¼ tsp Crushed Red Pepper Flakes
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the pepper pieces, chopped garlic, chopped ginger, and sliced white bottoms of the scallions.

    Make the sauce
    2 Make the sauce

    In a bowl, combine the soy sauce, demi-glace, sugar, 1/3 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

    Cook the peppers
    3 Cook the peppers

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a plate. Wipe out the pan.

    Cook the beef
    4 Cook the beef

    Separate the beef; pat dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In the same pan, heat 2 teaspoons of olive oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated beef in an even layer (discarding any excess cornstarch). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.

    Cook the noodles
    5 Cook the noodles

    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Finish the noodles & serve your dish
    6 Finish the noodles & serve your dish

    To the pot of cooked noodles, add the cooked vegetables, cooked beef, and sauce. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the pepper pieces, chopped garlic, chopped ginger, and sliced white bottoms of the scallions.

    2 Make the sauce

    In a bowl, combine the soy sauce, demi-glace, sugar, 1/3 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

    Make the sauce
    Cook the peppers
    3 Cook the peppers

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a plate. Wipe out the pan.

    4 Cook the beef

    Separate the beef; pat dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In the same pan, heat 2 teaspoons of olive oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated beef in an even layer (discarding any excess cornstarch). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.

    Cook the beef
    Cook the noodles
    5 Cook the noodles

    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    6 Finish the noodles & serve your dish

    To the pot of cooked noodles, add the cooked vegetables, cooked beef, and sauce. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sliced green tops of the scallions. Enjoy!

    Finish the noodles & serve your dish
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