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Mongolian Beef and Garlic Asian Noodles Recipe

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This recipe for Mongolian Beef and Garlic Asian Noodles, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marisa Freeman


Mongolian Beef
1 lb stir fry beef (REALLY thinly sliced steak)
1/4 cup Corn Starch (adding more as needed)
1/4 cup vegetable oil (enough for the bottom of your pan, may need to add more)
1 large green pepper, sliced

Sauce for Beef
2 Tbsp oil)
3/4 cup soy sauce
2/3 cup brown sugar
1 1/4 cup chicken broth
4 cloves worth of minced garlic
1/4 tsp red pepper flakes

Garlic Asian Noodles
16 oz. angel hair pasta
12 cloves worth of minced garlic
1 1/2 cup chopped green onions
6 Tbsp soy sauce
4 Tbsp brown sugar
6 Tbsp butter

While the pan is heating with oil, coat the sliced beef with corn starch. In batches, cook the beef in the pan, then set onto plate with paper towels to drip off. Once all beef has been cooked and removed, empty the oil, then cook sliced green pepper in the pan until just softened. Remove the pepper slices, and add all of the sauce ingredients to the pan until it begins to simmer. Add back in your pepper slices and beef, and stir to coat. Cover with the lid, keep on low to allow sauce to thicken slightly. Stir as needed until serving.

While boiling noodles, mix butter, minced garlic, and green onions in a pan until the butter begins melting and the garlic/green onions begin to simmer, stirring frequently. Add in brown sugar and soy sauce, continue to stir together until thoroughly mixed and gently simmers. When noodles are done, drain and add to the sauce mixture.




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