Mongolian Beef & Noodles with Shishito Peppers & Scallions

Mongolian Beef & Noodles

with Shishito Peppers & Scallions

30 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 shishito peppers, and lo mein noodles—all brought together by a rich, savory, and sweet sauce.
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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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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
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!

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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
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