Mongolian Beef & Noodles with Shishito Peppers & Scallions

Mongolian Beef & Noodles

with Shishito Peppers & Scallions

25 MIN
$12.94/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!

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    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