Mongolian Beef & Noodles with Sweet Peppers & Scallions
Quick & Easy

Mongolian Beef & Noodles

with Sweet Peppers & Scallions

25 MIN
4 Servings
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From the Test Kitchen

This take on a Chinese-American favorite highlights a simple trio of tender beef, crisp sweet peppers, and wonton noodles—all brought together by a rich, savory, and sweet sauce.

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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice crosswise into rings. If necessary, peel the garlic, then roughly chop. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; cut into 1/2-inch pieces, keeping the white bottoms and green tops separate. In a bowl, combine the sliced peppers and white bottoms of the scallions and chopped garlic and ginger.

Make the sauce:
2 Make the sauce:

In a bowl, whisk together 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 large pan (nonstick, if you have one), heat 1 tablespoon 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:

Pat the beef 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 tablespoons 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 (shaking off any excess cornstarch before adding). 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:

While the beef cooks, using your hands, gently separate the noodles. Add the noodles to the pot of boiling water and 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 peppers, cooked beef, and sauce. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. Turn off the heat and season with salt and pepper to taste. 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:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice crosswise into rings. If necessary, peel the garlic, then roughly chop. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; cut into 1/2-inch pieces, keeping the white bottoms and green tops separate. In a bowl, combine the sliced peppers and white bottoms of the scallions and chopped garlic and ginger.

2 Make the sauce:

In a bowl, whisk together 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 large pan (nonstick, if you have one), heat 1 tablespoon 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:

Pat the beef 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 tablespoons 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 (shaking off any excess cornstarch before adding). 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:

While the beef cooks, using your hands, gently separate the noodles. Add the noodles to the pot of boiling water and 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 peppers, cooked beef, and sauce. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. Turn off the heat and season with salt and pepper to taste. Serve the finished noodles garnished with the sliced green tops of the scallions. Enjoy!

Finish the noodles & serve your dish:
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