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Mongolian Beef & Noodles
with Shishito Peppers & Scallions
25 MIN
2 Servings
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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NutritionPER SERVING
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Calories650 Cals (est.)
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fresh
ingredients
Title
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8 oz Thinly Sliced Beef
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6 oz Fresh Wonton Noodles (Previously Frozen)
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2 cloves Garlic
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2 Scallions
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1 Tbsp Soy Sauce
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1 Tbsp Light Brown Sugar
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¼ cup Cornstarch
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1 Piece Ginger
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2 Tbsps Chicken Demi-Glace
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3 oz Shishito Peppers
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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