Our family adores Asian noodles, so these Mongolian Beef Noodles always were a hit at the dinner table. The sweet and savory sauce clings to every noodle, and nobody ever stops at one bowl. It’s better than takeout any day! When I want a quick dinner that still feels like comfort food, I go for these Mongolian Beef Noodles. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Mongolian Beef NoodlesMongolian Beef Noodles RecipeFrequently Asked QuestionsMore to Cook And Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes These Mongolian Beef Noodles are everything I want in a satisfying beef dinner. Here’s why it’s a staple in our home: Better Than Takeout: The sauce is rich and perfectly balanced with soy, brown sugar, garlic, and a little kick of Sriracha. It coats every noodle and slice of beef like a dream. All in One-Pan: Once the sauce and beef are ready, everything comes together fast. I toss the hot noodles right into the pan and dinner is done. It reminds me of our popular JapChae (Korean Stir Fry Noodles). Incredible Texture: The beef turns out tender with crisp edges thanks to the cornstarch coating, while the noodles soak up all that savory sauce without getting soggy. Great for Leftovers: I always make a little extra beef and sauce so I can serve it over rice the next day, for a dish that’s just like my Mongolian Beef Recipe. A Family Favorite: Everyone in my house loves this – grownups, kids, and definitely the Sriracha lovers. It’s one of those dinners that vanishes before you even sit down. Key Recipe Ingredients Flank Steak – Thinly sliced against the grain and tossed in cornstarch, flank steak becomes tender and flavorful with a crispy edge that soaks up the bold sauce. Soy Sauce & Dark Brown Sugar – This sweet and savory duo creates the rich base of the Mongolian-style sauce, with deep umami and caramelized sweetness in every bite. Garlic, Ginger & Sriracha – Aromatic garlic and ginger bring warmth, while Sriracha adds just the right amount of heat and depth to balance the sweetness. Spaghetti or Linguine Noodles – These sturdy noodles hold up well to the thick, glossy sauce and meaty beef, making every forkful hearty and satisfying. Green Onions – Sliced and lightly wilted in the pan, green onions add a fresh, mellow bite and a pop of color to the finished dish. Substitutions And Variations Here are some of our favorite substitutions and variations: Beef Options: Flank steak works well because it stays tender when sliced thin. If you can’t find it, try skirt steak or sirloin. For a more budget-friendly option, thinly sliced chuck roast will also work if you don’t overcook it. Noodle Choices: Spaghetti and linguine are easy to find and hold the sauce well. For a more authentic texture, use lo mein, rice noodles, or yakisoba. Spice Level: This recipe calls for a few tablespoons of Sriracha. Adjust the amount to fit your taste, or swap in chili garlic sauce or crushed red pepper flakes. Serve extra hot sauce on the side for those who like it fiery. Step-By-Step Recipe Instructions In a small saucepan over medium heat, warm 2 teaspoons of oil until shimmering. Add the minced ginger and garlic, stirring constantly for 30 seconds. This quick sauté brings out their fragrance without letting them burn. Stir in the soy sauce, water, brown sugar, and Sriracha. Bring the sauce to a gentle boil for 2–3 minutes until slightly thickened, then remove from heat. This forms a rich, sweet-savory base that will coat the beef beautifully. Slice the flank steak against the grain into thin, bite-size strips at a 45-degree angle. Toss the beef with cornstarch until evenly coated and let it rest for 20 minutes. This helps the beef stay tender and crisp up nicely when seared. Heat ½ cup of oil in a large skillet or wok over medium-high heat until hot but not smoking. Sear the beef in batches for 2–3 minutes, stirring frequently, until browned on the outside but not fully cooked through. Transfer to a paper towel–lined plate. Carefully pour out the oil from the pan, return the seared beef to the pan, and pour in the reserved sauce. Stir in the sliced green onions and cook for 1–2 minutes, until the beef is fully cooked and the onions are slightly wilted. Meanwhile, boil a large pot of well-salted water and cook the noodles according to package directions until al dente. Drain without rinsing so the noodles stay hot and ready to soak up the sauce. Add the drained noodles to the pan with the beef and toss until everything is evenly coated in sauce. The hot noodles absorb flavor quickly and help bind the dish together. Plate the noodles and finish with extra green onions and a drizzle of Sriracha if desired. These garnishes add color, brightness, and just the right amount of heat. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Marinate and Make Sauce Ahead: Slice the beef and toss it with cornstarch and salt the night before. Cover and refrigerate. You can also make the sauce in advance. just whisk everything together and store it in an airtight container in the fridge. Cook Beef and Sauce in Advance: You can cook the beef and simmer it with the sauce a day ahead. Once cooled, refrigerate it in an airtight container. Reheat gently in a skillet while your noodles cook. I’ve made these Mongolian Beef Noodles more times than I can count and they turn out great every time! What To Serve with Mongolian Beef Noodles Vegetables and Stir-Fried Sides We love pairing these noodles with simple sides like Perfect Air Fryer Broccoli or even some Garlic Butter Mushrooms. A 30-Minute Beef and Broccoli Stir-Fry also work well if you want something easy and flavorful on the side. Soups and Starters Serve with some Asian Dumplings (Potstickers) for a full takeout-style meal at home. For something lighter, try it with Asian Chopped Salad or a crisp Asian Cucumber Salad to freshen things up. Print Mongolian Beef Noodles Mongolian Beef Noodles will quickly become a family favorite. It’s easy to make, absolutely delicious, and leftovers are fantastic. If you have leftover beef/sauce, simply use it over rice or more noodles for tomorrow’s dinner! Course Dinner, MainCuisine Asian, dinnerMethod Stovetop Prep Time 5 minutes minutesCook Time 15 minutes minutesMarinate beef 20 minutes minutesTotal Time 40 minutes minutes Servings 6 Calories 697kcal Author Amy Dong Ingredients2 teaspoons vegetable oil½ teaspoon minced ginger1 tablespoon chopped garlic½ cup regular soy sauce not low sodium½ cup water¾ cup dark brown sugar2-3 tablespoons Sriracha plus more for garnish½ cup vegetable oil1 lb flank steak¼ cup cornstarch¼ teaspoon table salt½ cup green onions sliced into 1 inch pieces1 pound dry spaghetti or linguine noodlesGarnish: thinly sliced green onions InstructionsHeat 2 tsp oil in a saucepan over med-low heat, until hot but not smoking. Add ginger and garlic to the pan, stir for 30 seconds, and quickly add soy sauce and water.Add brown sugar and Sriracha in the sauce, stir well, and bring to boil at medium heat 2-3 min. Sauce should thicken a little. Remove from heat and set aside.Slice flank steak against the grain into 1/4 inch thick bite-size slices. To get nice cuts, tilt blade of knife at 45 degree angle. Toss steak pieces into a large bowl with cornstarch. All pieces should be coated. Let beef sit 20 minutes. Add 1/2 tsp table salt and toss to coat.Meanwhile, heat 1/2 cup oil in a large wok or large skillet over medium until hot but not smoking. Add beef to pan and stir frequently, 2-3 minutes or until beef browns on the exterior. Beef will not be completely cooked, but transfer to a towel-lined plate. Pour oil out. Add the beef back into the empty pan and stir over medium-low heat for 1 minute. Add the sauce, cook and stir for 1 minutes. Add green onions. Cook 1 minute, stirring, until beef is fully cooked through and onions are wilted. Keep warm.In a large heavy pot of salted water, cook noodles according to package instructions. Drain. Toss hot noodles with desired amount of beef mixture. Garnish with additional Sriracha and chopped green onions. Notes Slice the flank steak thinly and against the grain so the meat stays tender when cooked. Tilting your knife at a 45-degree angle helps get perfect thin slices. Tossing beef with cornstarch prior to cooking helps to tenderize the meat.  Don’t overcook the beef when you add it back in. Just a few minutes with the sauce and green onions is all it needs to finish cooking through and stay juicy. Add Sriracha to taste at the end for a spicier kick, or keep it on the side so everyone can adjust the heat to their liking. Leftovers reheat well, especially if you store the beef and noodles separately and combine them just before serving for the best texture. This recipe is part of our Better-Than-Takeout Recipes Collection. We love serving Mongolian beef noodles with some simple sides like our Perfect Air Fryer Broccoli or Potstickers (Asian Dumplings).   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 697kcal | Carbohydrates: 90g | Protein: 28g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 1346mg | Potassium: 519mg | Fiber: 3g | Sugar: 29g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 3mg Frequently Asked Questions Do I have to marinate the beef in cornstarch? Yes, tossing the beef with cornstarch and letting it sit for 20 minutes helps tenderize the meat and creates that signature glossy texture when it cooks in the sauce. How spicy is this dish? With 2 to 3 tablespoons of Sriracha, it has a mild to moderate kick. You can scale the spice up or down depending on your taste, and even drizzle more Sriracha on top to serve. Do I need a wok to make this? Not at all. A large nonstick skillet or heavy-bottomed pan works just as well. Just make sure the pan is hot enough before adding the beef. What’s the best way to slice the flank steak? Slice the steak against the grain into thin strips, holding your knife at a 45-degree angle for the most tender bite. How long do leftovers keep and how should I store them? Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce. More to Cook And Eat Lo Mein Noodles – In mere minutes, you’ll be dishing up unbelievable flavor with this 20-Minute Lo Mein Noodles. Pair it with your favorite protein for the ultimate weeknight meal. Easy Dan-Dan Noodles Recipe – This Dan Dan Noodles recipe is unbelievably easy and so deliciously savory, sweet, garlicky, with a subtle kick. Thai Peanut Noodles – These Thai Peanut Noodles are big on flavor, full of goodness, and can be served warm, cold, or at room temperature. Cold Sesame Noodles – I serve cold sesame noodles when my family needs a quick and easy meal that’s refreshingly full of flavor. The sauce is rich, the noodles are satisfying, and it all comes together fast.  The post Mongolian Beef Noodles appeared first on Chew Out Loud.

My husband and boys love pot roast, and this Instant Pot Roast Beef is the way to go when I want a faster version, without turning on the oven. It’s tender, flavorful, and easy to pull off on a weeknight. Serve it with noodles, rice, or rustic bread. This Instant Pot roast beef recipe is hands-off yet tastes like it’s been slow cooked all day. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Instant Pot Roast BeefVideo: Watch Us Make This RecipeInstant Pot Roast Beef RecipeFrequently Asked QuestionsMore to Cook And Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes This Instant Pot Roast Beef is one of my favorite comfort meals. It’s hearty, flavorful, and comes together way faster than the oven or slow cooker. It’s all these things: Super Tender in a Fraction of the Time: The pressure cooker turns a tough chuck roast into fall-apart tender beef in just over an hour, similar to my Instant Pot Beef Stroganoff. Built-In Gravy: The rich, savory broth thickens into a delicious gravy that soaks into every bite. No separate pot or stovetop needed. Veggies Cooked Just Right: By adding the carrots, celery, and potatoes at the end, they stay tender without getting mushy. It’s a complete meal in one pot. It reminds me of our Slow Cooker Pot Roast. Easy to Make Ahead: This roast reheats beautifully. I’ll often make it on a Sunday and serve it again during the week with noodles, rice, or crusty bread. Key Recipe Ingredients Boneless Chuck Roast – Well-marbled and full of flavor, this cut becomes melt-in-your-mouth tender when pressure cooked, making it perfect for pot roast. Beef Broth – Adds rich, savory depth and forms the base of the flavorful gravy that ties everything together. Garlic, Onion & Bay Leaves – This aromatic trio infuses the beef and vegetables with bold, comforting flavor throughout the cooking process. Tomato Paste & Soy Sauce – Tomato paste adds richness and body, while soy sauce deepens the umami and enhances the overall flavor. Carrots, Celery & Potatoes – Added at the end for perfect tenderness, these classic vegetables round out the meal and soak up all the savory juices. Substitutions And Variations Here are some of our favorite substitutions and variations: Beef Options: Boneless chuck roast is the go-to for flavor and tenderness. If unavailable, brisket or bottom round can be used, though they may not be quite as tender. Avoid leaner cuts, which can dry out during pressure cooking. Vegetable Swaps: Potatoes and carrots are classic, but parsnips, turnips, or sweet potatoes work well too. Add mushrooms or pearl onions for extra depth. Just be sure to add them at the end to avoid mushy textures. Step-By-Step Recipe Instructions Pat dry beef thoroughly. Season beef roast on both sides. Brown beef pieces on all sides on Sauté mode. Add aromatics, broth, and tomato paste. Pressure cook on high for 1 hour. Add vegetables and pressure cook for 5 minutes. Thicken sauce with cornflour slurry. Serve roast beef with gravy. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Entirely Make Ahead: The full recipe can be made 1 to 2 days ahead. Let the beef and vegetables cool in the gravy, then store everything in an airtight container in the fridge. Reheat gently on the stovetop or in the Instant Pot using the “Keep Warm” setting. Add a splash of broth if needed. Prep Ingredients Ahead: Chop the onion, garlic, carrots, celery, and potatoes up to a day in advance. Store each in separate containers in the fridge to streamline your cooking process. When I want something classic and filling, I make this Instant Pot roast beef. What To Serve with Instant Pot Roast Beef Noodles, Rice, and Grains This roast beef is delicious served over a warm bed of buttered egg noodles. The noodles soak up all the flavorful gravy and make the meal feel extra hearty. You can also serve it with a side of Creamy Baked Mashed Potatoes or keep things simple with a scoop of Instant Pot Jasmine Rice. Bread and Rolls Thick slices of Rosemary Garlic Bread or a loaf of French Bread are perfect for dipping into the rich sauce. If you prefer something softer, go with Easy Dinner Rolls or Sweet Honey Cornbread for a comforting side. Greens and Vegetables To add a bit of freshness, serve the roast with Air Fryer Broccoli or a tray of Roasted Vegetables. A crisp Chopped Greek Salad also works well and adds a nice balance to the richness of the roast. Video: Watch Us Make This Recipe Print Instant Pot Roast Beef This Instant Pot Roast Beef is exceptionally tender and boldly flavorful. We add potatoes and carrots to make it an easy meal-in-one. Serve with noodles, rice, or rustic bread. Course Main DishCuisine AmericanDiet Gluten FreeMethod Instant Pot, pressure cooker Prep Time 40 minutes minutesCook Time 1 hour hour 5 minutes minutesTotal Time 1 hour hour 45 minutes minutes Servings 8 Calories 482kcal Author Amy Dong Ingredients3 ½ – 4 pounds chuck beef roast boneless4 tablespoons olive oil1 whole onion quartered and roughly sliced8 cloves garlic chopped2 whole bay leaves3 tablespoons tomato paste2 teaspoons soy sauce3 cups beef broth regular strength6 whole carrots peeled/sliced into 1-inch pieces6 stalks celery sliced into 1/2-inch pieces2 medium potatoes peeled/sliced into 1 1/2 inch pieces2 tablespoons corn starch fully dissolved in 3 TB waterkosher salt to tastefreshly ground black pepper to taste InstructionsTrim a bit of excess fat, but leave most of it for tenderness. Use paper towels to pat-dry beef thoroughly. Slice beef roast into 8 even sized pieces. Sprinkle sides of beef with a light layer of kosher salt and freshly ground black pepper, pressing down to adhere seasoning to the meat. In the inner pot of Instant Pot, add 2 TB oil over sauté mode. Once oil is hot, brown half the beef pieces on all sides. Remove from pot and repeat with remaining half of beef pieces. Add back all browned beef. Add garlic, onion, bay leaves, tomato paste, soy sauce, and beef broth. Switch setting to Pressure Cook on High, and set for 1 hour cook time – be sure vent is turned to correct position.After 1 hour, do a manual Quick Release, and add carrots, celery, and potatoes. Stir them into the beef mixture, close lid tightly, and set to pressure cook for 5 more minutes. Do a manual Quick Release and transfer meat, vegetables, and potatoes to a large serving dish and keep warm, while leaving the sauce/liquid in the pot. Skim fat off top of sauce.Turn on Sauté mode to bring gravy/sauce to a gentle boil. Gradually stir in fully dissolved cornstarch – must be completely dissolved in water, without any trace of white streaks left.Stir until sauce thickens into a gravy-like consistency. Add kosher salt and black pepper to taste. Pour gravy over pot roast, vegetables, and potatoes; remember to remove bay leaves. Serve with buttered noodles, fluffy rice, or rustic bread.  Video Notes Pat the beef dry thoroughly with paper towels before searing. This step helps the meat brown nicely and adds deep flavor to the dish. Use the sauté mode on your Instant Pot to sear the beef in batches. Avoid crowding the pot so the meat browns properly rather than steaming. Fully dissolve cornstarch in water before adding it to the pot. This helps the gravy thicken evenly without lumps. If you’d prefer to serve the pot roast directly from the Instant Pot, stir the beef and veggies back into the thickened gravy and gently fold to coat. Keep the pot on Warm Mode until ready to serve. For slow Crock Pot version, see recipe for Slow Cooker Pot Roast with Gravy.  This recipe is part of our Instant Pot Recipes Collection. You can also serve it with a side of Creamy Baked Mashed Potatoes or keep things simple with a scoop of Instant Pot Jasmine Rice.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 482kcal | Carbohydrates: 42.1g | Protein: 51.6g | Fat: 13.1g | Saturated Fat: 2.3g | Cholesterol: 144.8mg | Sodium: 504.5mg | Fiber: 9.3g | Sugar: 19.5g Frequently Asked Questions What cut of beef works best for Instant Pot pot roast? Boneless beef chuck roast is the top choice. It becomes incredibly tender and flavorful after pressure cooking, thanks to its marbling. Can I skip browning the beef? Browning builds flavor and helps seal in juices. It’s worth the extra step for deeper, more savory results. Can I use beef stock instead of broth? Yes, beef stock works just as well. Use regular-strength broth or stock so the flavor isn’t diluted. How do I make this recipe in a slow cooker? For a crock pot version of this pot roast, follow the instructions on my Slow Cooker Pot Roast with Gravy recipe. How long does Instant Pot roast beef keep? Leftovers can be stored in an airtight container in the fridge for up to 4 days. The gravy may thicken when chilled, but it loosens up beautifully when warmed. More to Cook And Eat Instant Pot Chili – Made with lean beef, hearty beans, and bold flavors, this Instant Pot chili recipe is the easiest, most delicious comfort food you’ll ever taste. Instant Pot Sloppy Joes – Sweet, savory, and tender, these Instant Pot Sloppy Joes are always a crowd-pleaser! Like so many of our favorite Instant Pot meals, they’re great for busy weeknights. Instant Pot Chicken Curry – This Instant Pot Chicken Curry needs only 5 minutes of cook time in the pressure cooker. Tender, flavorful, and healthy. Happens to be gluten free and dairy free. Instant Pot Whole Chicken – Store-bought rotisserie chicken can be expensive, bland, or dry. This Instant Pot Whole Chicken is budget-friendly, extra tender, and deliciously juicy. The post Instant Pot Roast Beef appeared first on Chew Out Loud.

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The Legal Defense Fund said Thursday it had sent letters asking governors of six states not to send National Guard troops to Washington, D.C. Its letters follow announcements from those states that they plan to deploy troops to the nation’s capital to counter what Mississippi Gov. Tate Reeves called the “out of control” crime there. The LDF asked those states to reconsider, saying there is “no crime emergency in Washington, D.C.” In 2024, D.C. suffered 27.3 homicides per 100,000 residents—the fourth-highest homicide rate of any city in the country. The same year, police reported 667 “assault with deadly weapon” crimes in the city.  Neither of those statistics account for recent charges that D.C.’s Metropolitan Police Department falsely reported serious crimes like assault as lesser offenses in order to report lower crime rates. On Aug. 11, President Trump declared a “crime emergency” in the city, taking control of the MPD and deploying 800 of D.C.’s National Guard troops. Shortly thereafter, Mississippi, Tennessee, Louisiana, Ohio, West Virginia, and South Carolina each announced that they would also be deploying National Guard troops to D.C. In its letters, the LDF asserted that instead of promoting safety, National Guard deployment “makes residents feel more unsafe” and poses an “anti-democratic threat to people’s civil rights and liberties.” Founded by the NAACP in 1940—though now a separate organization—the LDF says its mission is to use “the power of law, narrative, research, and people” to defend “the humanity and advance the rights of Black people in America.” In 2023, Washington, D.C. had the highest homicide rate among black people in the U.S., according to Johns Hopkins’ Center for Gun Violence Solutions. About 95% of homicide victims in the city were black, research from the National Institute for Criminal Justice Reform suggests. The post ‘Racial Justice’ Organization Says No Crime Emergency in DC, Asks States Not To Send Troops appeared first on The Daily Signal.

Ben interviews the viral teen who shook up Jubilee