Mongolian Beef
Rice Noodles and Mandarin Orange Slaw
Ingredients
- 2 Tbsp dark sesame oil
- 3 cloves garlic, minced
- 8 green onions, cut into 1-inch pieces
- 1¼ lb flank steak, cut across the grain into thin strips
- ¼ cup soy sauce
- 1½ Tbsp cornstarch
- 2 Tbsp brown sugar
- 1 tsp crushed red pepper
Instructions
- Heat oil in a large nonstick skillet over medium-high heat; add garlic and green onions and cook, stirring frequently, 1 minute.
- Add beef; cook 5 minutes or until browned.
- Stir together ⅓ cup water, soy sauce, cornstarch, brown sugar, and red pepper; add to beef mixture, and cook until sauce is thickened.
- Serve over rice noodles.
Side Dish Ingredients
- 1 (8-oz) pkg rice noodles
- 1 (16-oz) pkg tri-color coleslaw
- 1 (11-oz) can mandarin oranges, drained
- ¼ cup chopped pecans (or us slivered almonds)
- ¼ cup vegetable oil
- 2 Tbsp apple cider vinegar
- 1½ Tbsp Dijon mustard
- 2 tsp honey
Side Dish Instructions
- Cook rice noodles according to package directions.
- Combine coleslaw, oranges and pecans in a large bowl.
- Whisk together oil, vinegar, mustard and honey. Pour dressing over slaw mixture; toss to coat.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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