One Pan Mongolian Beef Zoodles

By ldelmas

Ingredients

• Servings 4
• Units US
• 8 ounces flank steaks, sliced against the grain into 1/4-inch thick slices
• 2 teaspoons cornstarch
• 1 teaspoon sesame oil
• salt and black pepper, to taste
• Sauce
• 2 ⁄3 cup water
• 1 ⁄3 cup low sodium soy sauce
• 1 ⁄3 cup hoisin sauce
• 1 ⁄3 cup Thai sweet chili sauce
• 2 garlic cloves, minced
• 1 ⁄2 teaspoon grated ginger
• 2 tablespoons cornstarch
• 1 ⁄2 cup pineapple chunk
• 1 ⁄4 cup thinly sliced carrot
• 4 medium zucchini, cut into noodles
• Optional Garnish
• green onion, sliced thinly
• sesame seeds

Details

Adapted from food.com

Preparation

Step 1

Directions
See How It's Made

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.

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