Mongolian Beef & Noodles with Shishito Peppers & Scallions

Mongolian Beef & Noodles

with Shishito Peppers & Scallions

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This take on a Chinese-American favorite highlights a simple trio of tender beef, crisp shishito peppers, and lo mein noodles—all brought together by a rich, savory, and sweet sauce.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Mongolian Beef & Noodles with Shishito Peppers & Scallions
Title
  • 18 oz Thinly Sliced Beef
  • 2 Scallions
  • 1 lb Fresh Lo Mein Noodles (Previously Frozen)
  • 2 Tbsps Soy Sauce
  • 2 cloves Garlic
  • 1 Tbsp Light Brown Sugar
  • ¼ cup Cornstarch
  • 1 Piece Ginger
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Chicken Demi-Glace
  • 6 oz Shishito Peppers
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Fill a large 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 1 tablespoon (you may have extra). Cut 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 immediately after handling.In a bowl, combine the chopped garlic, chopped ginger, white bottoms of the scallions, and pepper pieces.

Make the sauce
2 Make the sauce

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

Cook the vegetables
3 Cook the vegetables

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

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 tablespoons of olive oil on medium-high until hot. 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, 2 to 3 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 thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the green tops of the scallions. Enjoy!

Tips from Home Chefs

Get Plans

Mongolian Beef & Noodles

Prepare the ingredients
1 Prepare the ingredients

Fill a large 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 1 tablespoon (you may have extra). Cut 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 immediately after handling.In a bowl, combine the chopped garlic, chopped ginger, white bottoms of the scallions, and pepper pieces.

2 Make the sauce

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

Make the sauce
Cook the vegetables
3 Cook the vegetables

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

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 tablespoons of olive oil on medium-high until hot. 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, 2 to 3 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 thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the green tops of the scallions. Enjoy!

Finish the noodles & serve your dish
Browse Steps
1 of 6