Mongolian beef udon noodles

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

udon noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs while spaghetti is more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake, while tamari is gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is cheaper.

Boil udon noodles in a large pot of salted water until tender, about 5-7 minutes.

Drain noodles and rinse under cold water to stop cooking.

Slice beef thinly against the grain.

Mix soy sauce, brown sugar, and cornstarch in a bowl.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add sliced beef to the skillet and cook until browned, about 3-4 minutes.

Remove beef from the skillet and set aside.

In the same skillet, add ginger, garlic, and vegetables; stir-fry for 2-3 minutes until tender.

Return beef to the skillet and add the soy sauce mixture; cook until thickened, about 2 minutes.

Add cooked udon noodles to the skillet and toss to combine.

Drizzle with sesame oil and sprinkle with green onions and cilantro before serving.

Cooking Techniques

Spice Level:

Allergens