RECIPE // Superfast Mongolian Beef with Udon Noodles

Happy Thursday, friends! We are so close to the long Labor Day weekend I can taste it! I am looking forward to a weekend of relaxing, hanging out with friends, and spending as many hours as possible poolside.

I also love how long weekends afford you the opportunity to do some thoughtful grocery shopping and fun meal planning. Today’s recipe is an easy but *insanely delicious* Cooking Light entrée and is sure to please even the most discerning of taste buds! I made this dish last Sunday evening and it was a huge hit in my house. Best part? It’s healthy. Can’t beat healthy and yummy!

A big thank you to my friend Talley for introducing this recipe to me a few years ago!

 

Mongolian Beef

1211p48-mongolian-beef-new-m

Ingredients

  • 2 tablespoons lower-sodium soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons dry sherry
  • 2 teaspoons hoisin sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon chile paste with garlic (such as sambal oelek)
  • 1/4 teaspoon salt
  • 2 teaspoons peanut oil
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced fresh garlic
  • 1 pound sirloin steak, thinly sliced across the grain
  • 16 medium green onions, cut into 2-inch pieces
  • 1 package Udon noodles, cooked

Preparation

  1. Combine first 8 ingredients, stirring until smooth.
  2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
  3. Serve warm over Udon noodles

Optional: Serve with steamed broccoli or other vegetables for a well-balanced, delicious meal!

Bon appetit!

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