Mongolian Beef Noodles

Instructions

1. Prepare the beef
   Place sliced beef in a bowl and sprinkle with cornstarch, tossing to coat each piece evenly. Let sit for 10 minutes while you prepare other ingredients.
2. Cook the noodles
   Bring a large pot of water to boil and cook noodles according to package instructions until al dente. Drain, rinse with cold water to stop cooking, and set aside.
3. Make the sauce
   In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, and red pepper flakes until sugar is dissolved. Set aside.
4. Stir-fry the beef
   Heat vegetable oil in a large wok or skillet over high heat. Add beef in a single layer (work in batches if necessary) and sear for 1-2 minutes per side until crispy on the edges. Remove to a plate lined with paper towels.
5. Cook the aromatics and vegetables
   In the same pan, reduce heat to medium and add garlic, ginger, and white parts of green onions. Sauté for 30 seconds until fragrant. Add carrots and bell peppers, stir-frying for 2-3 minutes until vegetables begin to soften but remain crisp.
6. Combine and finish
   Return beef to the pan, add the sauce and cook for 1 minute. Add cooked noodles and toss everything together until well coated and heated through, about 2-3 minutes. If the sauce is too thick, add a splash of water.
7. Serve
   Transfer to serving plates and garnish with the green parts of the sliced green onions. Serve immediately while hot.