One Pan Mongolian Beef Zoodles

"Mongolian Beef with Zucchini Noodles"
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Travis H. photo by Travis H.
Ready In:
24mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • In a large bowl, combine steak with salt, pepper, sesame oil and cornstarch. Allow to marinate for 30 minutes.
  • In a medium bowl, whisk together all the ingredients for the sauce and set aside.
  • Heat 1 tablespoon of cooking oil in a large skillet / saute pan on medium high heat until pan starts to get smoky. Add beef and allow to sear and cook until brown on all sides, about 1-2 minutes. Transfer onto a plate.
  • Return pan to heat. Add pineapples and cook until slightly browned and softened, around 5 minutes, Toss in carrots and beef then give the sauce a good stir then pour into pan, coating the ingredients on all sides.
  • *If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
  • Serve immediately and garnish with green onions and sesame seeds if desired.
  • Notes.
  • *do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the beef over raw zucchini noodles if desired.

Questions & Replies

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  1. Karen D.
    How do you marinate all that meat in 1 teaspoon of oil 2 teaspoons of cornstarch salt and pepper
     
  2. PRcook
    Since when have Mongolians ever had zucchini or pineapple? Sorry but this is not close to being suthentic!
     
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Reviews

  1. DianaEatingRichly
    Really tasty! There was a bit too much liquid, probably released from the zucchini once it started cooking. I'd either use only 1/4 cup water in the sauce, or salt the zoodles to draw the water off before adding them.
     
  2. Abby E.
    Decent flavor, but not my favorite. I want to echo DianaEatingRichly to say there was a little too much liquid, so a little less water would help, in my opinion. She suggests to only do 1/4 cup of water, and I definitely plan to try that myself next time.
     
  3. Katie B.
    I did not care for this. The first bite or two were very flavorful, but then it became a thick, sweet, salt-bomb. But that’s how Chinese food often leaves me feeling, so maybe it’s me. I won’t make this again.
     
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