PCLinuxOS Recipe Corner Bonus:

Mongolian Beef & Noodles

INGREDIENTS:

12 oz flank steak
1/3 cup soy sauce
3 tablespoons packed brown sugar
1 tablespoon grated fresh ginger root
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 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

DIRECTIONS:

1 Place flank steak in the freezer for 30 minutes. Cut against the grain into 1/8-inch slices; place in a medium bowl.

2 In a small bowl, beat soy sauce, brown sugar, ginger root, 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 for 45 minutes.

3 In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the marinated beef, spreading it out into a single layer; cook 1 minute on each side until browned. Transfer beef to a plate. Add another 1 tablespoon oil to the 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 the sauce is boiling and thickened. Add beef and cooked rice noodles; toss to coat with sauce, and heat through. Transfer to a serving plate; garnish with 3 tablespoons thinly sliced green onions.

TIPS:

Pre Cut 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, or ask your butcher to slice it for you.

NUTRITION:

     Calories: 530          Carbs: 77          Fiber: 4g          Sodium: 563.3mg