Mongolian Beef Noodle Bowl

Instructions

1. Prepare the beef
   In a medium bowl, toss sliced beef with cornstarch until evenly coated. This will help tenderize the meat and thicken the sauce. Let it sit for 10 minutes while preparing other ingredients.
2. Cook the noodles
   Bring a large pot of water to boil. Cook noodles according to package instructions until al dente, usually 4-5 minutes. Drain, rinse under cold water to stop cooking, and set aside. Toss with a small amount of oil to prevent sticking.
3. Prepare the sauce
   In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, sesame oil, and red pepper flakes (if using). Make sure sugar is fully dissolved. Set aside.
4. Stir-fry the beef
   Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering. Add beef in a single layer (working in batches if necessary) and cook for 1-2 minutes per side until browned and crispy at the edges. Remove beef and set aside on a plate.
5. Cook the vegetables
   In the same pan, add remaining 1 tablespoon oil. Add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant. Add bell pepper and broccoli and stir-fry for 3-4 minutes until vegetables are crisp-tender.
6. Combine everything
   Return beef to the pan with the vegetables. Pour in the sauce and bring to a simmer. Cook for 1-2 minutes until sauce thickens slightly. Add the cooked noodles and toss everything together until well coated with sauce and heated through.
7. Garnish and serve
   Transfer the Mongolian beef noodle bowl to serving dishes. Sprinkle with green parts of onions and toasted sesame seeds. Serve immediately while hot for the best flavor and texture.