My husband loves Chinese food.
Unfortunately, we live a looong ways from any good Chinese restaurants to eat at or grab some take-out. When I was pregnant with our second son, I had a craving for orange chicken for several days. My darling husband drove two hours round trip to get me that orange chicken! I'm positive he was just taking advantage of the opportunity to have Chinese food for dinner though!
For those days where we really want that asian flavor, but driving into town is not an option, this "Mongolian Beef" is one of my quick go-to dishes. It may not be traditional in how it is made, but it will still hit the spot and it is so easy, anyone can make it.
On a busy weeknight, this dish only needs one pan and 30 minutes to be on the table!
NOTES
- The recipe calls for fresh grated ginger root. It is not an ingredient that I use often, so I keep a ginger root in the freezer for whenever I need it and I don't have to worry about it going bad.
- I use linguine in this recipe, but you can also use traditional noodles or spaghetti. The starch from the pasta helps thicken the sauce. You could also serve over rice. You just have a thinner sauce.
- Garnish with sliced green onion and toasted sesame seeds
How To Cook It
Brown the beef with fresh ginger, garlic, black pepper and red chili flakes.
Stir in the beef broth, worcestershire, soy sauce, and brown sugar.
Bring to a low boil, then add in the pasta.
Cook for 10-12 minutes, until pasta is tender and the sauce is mostly absorbed and thickened.
Garnish with freshly sliced green onions and toasted sesame seeds.
Serve immediately.
