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Mongolian Beef and Noodles

Mongolian Beef and Noodles
  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 4
No need to call for delivery — steak, noodles, veggies and a skillet is all you need to make this Chinese take-out classic at home.
Updated February 26, 2017
Make With
Make With
Progresso Broth

Ingredients

  • 12 oz flank steak
  • 1/3 cup soy sauce
  • 3 tablespoons packed brown sugar
  • 1 tablespoon grated fresh gingerroot
  • 2 teaspoons toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons vegetable oil
  • 1 cup carrots, cut into matchsticks
  • 3 green onions, cut into 1-inch long slices on the diagonal
  • 1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 10 oz uncooked wide rice noodles, cooked as directed on package
  • 3 tablespoons thinly sliced green onions

Steps

  • 1
    Place flank steak in freezer 30 minutes. Cut against the grain into 1/8-inch slices; place in medium bowl.
  • 2
    In small bowl, beat soy sauce, brown sugar, gingerroot, sesame oil, garlic and pepper flakes until sugar is dissolved. Add 1/4 cup of the soy sauce mixture to beef; toss to coat. Reserve remaining soy sauce mixture. Cover and refrigerate beef 45 minutes.
  • 3
    In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the marinated beef, spreading it out into single layer; cook 1 minute on each side until browned. Transfer beef to plate. Add another 1 tablespoon oil to skillet; repeat cooking remaining half of beef. Transfer to plate.
  • 4
    Reduce heat to medium. Add carrots; cook and stir about 2 minutes or until they begin to soften. Add 3 green onions cut into 1-inch slices; cook another minute.
  • 5
    Add broth to reserved soy sauce mixture. Beat in cornstarch and water with whisk; add to hot skillet. Cook until sauce is boiling and thickened. Add beef and cooked rice noodles; toss to coat with sauce, and heat through. Transfer to serving plate; garnish with 3 tablespoons thinly sliced green onions.

  • Precut matchstick carrots can be found in the produce section of most grocery stores.
  • Freezing the steak slightly helps make it easier to slice the steak thinly.

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
1690mg
71%
Potassium
540mg
15%
Total Carbohydrate
77g
26%
Dietary Fiber
4g
16%
Sugars
12g
Protein
27g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
4 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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