Mongolian Beef & Noodles with Shishito Peppers & Scallions

Mongolian Beef & Noodles

with Shishito Peppers & Scallions

25 MIN
+$0.95/serving 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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    ingredients
    Mongolian Beef & Noodles with Shishito Peppers & Scallions
    Title
    • 2 Steaks
    • 2 cloves Garlic
    • 2 Scallions
    • 1 Tbsp Soy Sauce
    • 1 Tbsp Light Brown Sugar
    • ¼ cup Cornstarch
    • 1 Piece Ginger
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Tbsps Chicken Demi-Glace
    • 6 oz Fresh Wonton Noodles (Previously Frozen)
    • 3 oz Shishito Peppers
    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). Slice the scallions into 1/2-inch pieces, 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 steaks
    4 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on all sides (you’ll omit the cornstarch for steak). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

    *An instant-read thermometer should register 145°F.

    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 and sauce. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished noodles topped with the sliced steaks. Garnish 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). Slice the scallions into 1/2-inch pieces, 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 steaks

    Pat the steaks dry with paper towels; season with salt and pepper on all sides (you’ll omit the cornstarch for steak). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

    *An instant-read thermometer should register 145°F.

    Cook the steaks
    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 and sauce. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished noodles topped with the sliced steaks. Garnish with the sliced green tops of the scallions. Enjoy!

    Finish the noodles & serve your dish
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