Sunday, October 18, 2015

Mongolian Beef Noodle Bowl

This meal is easy to make and has a huge amount of flavor! I would recommend giving yourself enough time to make the Thai rice noodles - they take about 30 minutes. Recently, we have been on an Asian food kick so I hope to be sharing more recipes!

We traveled to West Point this past weekend for Kyle's 10 year reunion and had the best time! It was so nice for Kyle to catch up with his classmates and we got to see an Army WIN! Such a beautiful time of year to be in New York - Fall is the best!

Mongolian Beef Noodle Bowls

- Thai rice noodles
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup water
- 1/4 tsp. red chili pepper flakes
- 2 tbsp. sesame oil
- 1 lb. flank steak, sliced thinly
- salt and pepper
- 5 green onions, chopped
- 3 cups coleslaw mix
- 1/2 tsp. grated ginger
- 3 garlic cloves, minced

1. Make your noodles according to the instructions on the bag.
2. Mix your soy sauce, brown sugar, water, and chili pepper flakes together and set aside.
3. Heat a wok with 1/2 tbsp. sesame oil and place some of your sliced beef on top. Season meat with salt and pepper. Cook until browned on both sides.
4. Repeat above step with the remaining batches of meat and sesame oil.
5. Heat another 1/2 tbsp. of sesame oil and place your coleslaw mix in the wok. Cook until it begins to wilt and add the ginger and garlic.
6. Add drained noodles to the wok.
7. Add your sauce to the wok and allow to cook for 3-4 minutes. Serve!

 Mongolian Beef Noodle Bowl

The United States Military Academy in the Fall


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