Mongolian Beef and Noodles show #184
Ingredients
8 oz Thinly
Sliced Beef 2 Steaks 6 oz Fresh
Wonton Noodles1
2 cloves Garlic 2 Scallions
3 oz Shishito
Peppers
1 piece Ginger
1 Tbsp Soy Sauce
1 Tbsp Light
Brown Sugar 1/4 cup Cornstarch
2 Tbsps Chicken
Demi-Glace
1/4 tsp Crushed Red
Pepper Flakes
1. Prepare the ingredients
• Fill a medium 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 2 teaspoons (you may have
extra).
• Thinly slice the scallions, 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, knife, and cutting board
immediately after handling.
• In a bowl, combine the pepper pieces, chopped garlic, chopped
ginger, and sliced white bottoms of the scallions.
2. Make the sauce
• In a bowl, combine the soy
sauce, demi-glace, sugar,
1/3 cup of water, and as much
of the red pepper flakes as
you’d like, depending on how
spicy you’d like the dish to be.
3. Cook the peppers
• In a medium pan (nonstick, if
you have one), heat 2 teaspoons
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
teaspoons 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, 1 to 2 minutes, or until browned
and just cooked through. Turn off the heat.
OPTIONAL STEP 4 If you chose Steaks
- Pat the steaks dry with paper towels; season with salt and pepper on
all sides (you’ll omit the cornstarch for steak).
- In the same pan, heat 2 teaspoons of olive oil on medium-high
until hot.
- Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes
for medium-rare, or until browned and cooked to your desired degree
of doneness.*
- Transfer to a cutting board and let rest at least 5 minutes.
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 combined.
• Turn off the heat. Taste, then
season with salt and pepper if
desired.
• Serve the finished noodles garnished with the sliced green tops of
the scallions. Enjoy!
Optional STEP 6 If you chose Steaks
- To the pot of cooked noodles, add the cooked vegetables and
sauce. Cook on medium-high, stirring constantly, 1 to 2 minutes, or
until coated. Turn off the heat. Taste, then season with salt and pepper
if desired.
- Find the lines of muscle (or grain) on the rested steaks; slice
crosswise against the grain.
- Serve the finished noodles topped with the sliced steaks.
Garnish with the sliced green tops of the scallions. Enjoy!
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