"Healthy Faux PF Chang's Mongolian Beef" with "Noodles"

"Healthy Mongolian Beef with Ramen Substitute"

Every once and awhile I will see a picture, walk by an item or think of something and say to myself—"You know what, I just have to try that"

Recently I had experienced an almost cascading avalanche of these ideas an fixations as a plethora of thoughts went tumbling through my mind...



"Blue Orchids"

It all started, simply enough, with a discussion of ramen noodles and how I first got into cooking as a kid by playing around with the seasoning and cooking method of this simple, cheap staple of college students and kids practically the world over...

Shortly after this; and with the thoughts of ramen still percolating through my subconscious, like magic, I wandered across the image of an Asian beef dish while skimming an article which included, amazingly enough, ramen noodles...

"Faux-PF Chang's Mongolian Beef with Ramen"

It was then that I truly began to get intrigued. I mean, I haven't had ramen in so long but maybe just maybe it'd be worth it—still I wasn't sold just yet...

Finally as I walked the aisles of my local market I passed, in the freezer case, what just happened to be the exact same beef dish I had just seen in the article—"PF Chang's Mongolian Beef"

This is what finally set off the shock-wave within my brain causing my thoughts to begin that headlong rush, that unstoppable tsunami, which would culminate in the creation of a new landscape and, I hoped, a new recipe worth sharing...



I began researching and almost gave up the journey; the carbs, the sugars, the sodium was just massive—I mean I just don't eat like that anymore, being on the wrong side of "40" and all that...

It was then I said to myself that it must have been "kismet" or "serendipity" that brought me here through this congruence of events, that the universe itself must be telling me to look further into this and not give up so easily—that just maybe I could find a better way to a better recipe...

And I did...


Using every trick in the book, and a few I didn't even know where an option, I eventually came up with what so closely resembles the flavors and textures of "PF Chang's Mongolian Beef" but with a vastly healthier list of ingredients and all of it finished off with my newest, favorite noodle substitute—the "Miracle Noodle" or "Shirataki Noodles"

None of the fat, sugar or heavy starches of the ramen dish I first saw but with all of that amazing flavor. Try it out yourself; I think you'll find that it is, most assuredly, oh so
"Definitely Delish"

"Healthy Mongolian Beef"

"Healthy Faux-PF Chang's Mongolian Beef" with "Noodles"

1 1/2 lb lean Sirloin, sliced/cut small (I used lean Filet Mignon cuts)
2 tbsp Cornstarch
2 tablespoons Coconut oil
1 Bell Pepper, sliced into thin strips (I used a mix of Orange and Yellow)
3 Green Onions, chopped
2 tbsp Rice Wine Vinegar
1 package Angel Hair Miracle Noodle (Shirataki Noodles)

For Sauce:
2 tbsp Toasted Sesame oil
1/2 cup Tamari Lite Japanese Soy Sauce
3-4 tbsp Truvia Brown Sugar Blend
1 1/4 cup low sodium fat free chicken broth
5 cloves fresh Garlic, minced
1/4 tsp red pepper flakes

"21day Fix Mongolian Beef"

1. Slice the lean beef into small thin pieces against the grain, pat dry with paper towels. Then place the beef in a medium sized bowl with the cornstarch and mix together to lightly coat...
2. Prepare your "Shirataki Miracle Noodles" by first rinsing them off in a colander for 2 minutes under warm water. Then place them in a small pot of water and bring to a boil, cooking for 3 to 4 minutes. When ready drain in the colander and rinse again for 30 seconds under warm water. Finally place drained noodles in a large non-stick pan and cook on medium heat, without oil, for approximately 8 to 10 minutes to dry and toughen up the noodles, being careful not to overcook...
3. In a wok, or non stick skillet, heat the 1 tablespoon of the coconut oil on medium to medium-high heat. When the oil is hot, add beef and cook until browned on all sides. It will take 2 to 3 batches because you want the beef to brown without sticking together. Also add another tablespoon of coconut oil after the first batch and feel free to add more if needed...
4. Remove beef from the wok to a plate, covering with foil and then add the 2 tablespoons of rice wine vinegar scraping up any brown bits stuck to the pan...
5. Add the bell pepper and saute it for a couple minutes just until it begins to soften. Remove the pepper from the skillet to a plate and set aside.
6. In that same skillet add all of the sauce ingredients, the sesame oil, tamari soy sauce, truvia brown sugar, garlic, chicken broth and red pepper flakes. Stir and cook over medium heat until sauce thickens a bit and reduces by about a quarter. It can take up to about 10 minutes until the sauce thickens and reduces. You don't want to reduce it by too much because you want enough sauce to coat the noodles and beef...
7. Return the beef and bell pepper to the skillet and toss in the sauce. Add the cooked shirataki miracle noodles to the wok and toss everything together. Top with sliced green onions and serve while hot...

"Window on the Wetlands"

"Cooking up some Korean style BBQ way ahead of the Summer Weather"

"Korean Beef Bulgogi"

After a week of crazy weather here in New York; from warm and wet to freezing cold with "tornado like" gusts of wind, we finally have some calmer skies and sunshine...
So since the day is remarkably nice out for a change, I decided to try out a little something new on the menu today...
So, cranking up the grill (and it's not even summer grilling season yet), I got to work...
What I ended up making for us was "Korean Filet Mignon Beef Bulgogi"
Bulgogi means "fire meat" and has more to do with the style of cooking involved; though I have to say, that there is definitely a nice lil kick to the sauce I created as well...

"Beef Bulgogi with Pickled Veggies"

"Beef Bulgogi with Pickled Veggies"

It was so tasty; from the toasted sesame seeds, sliced green onion and tender sliced filet - all the way thru the varied flavors of the "Homemade Sauce" it was tossed in, to coat....
Alongside of that I added a small serving of thin rice noodles tossed in toasted sesame oil with toasted sesame seeds an scallions to garnish, and a spoonful of vegetables pickled in sugar, vinegar, lime juice and chili-garlic sauce....
Loved the taste, because it was so "Definitely Delish"


"Sun light through the clouds at the Peace and Plenty Inn"

"Korean Beef Bulgogi"

3 tablespoons Scallions, sliced
2 tablespoons Toasted Sesame Oil
2 tablespoons Toasted Sesame Seeds
1/4 cup Dark Brown Sugar
1/4 cup Rice Wine Vinegar
2 tablespoons Japanese Soy Sauce
1/4 teaspoon fresh Ginger, finely grated
2 teaspoons Garlic, minced
2 teaspoons Chili-Garlic sauce
1 tablespoon Water
1 1/2 teaspoons Cornstarch
Sea Salt and Ground Pepper, to taste
12-16 ounces lean Sirloin (or Filet Mignon), sliced
1 package Thin Rice Noodles

To Make Sauce:
1. Simmer brown sugar, vinegar, ginger, garlic, chili-garlic sauce and sesame oil in a small saucepan over medium high heat for 3-4 minutes...
2. Combine water and cornstarch and whisk it into the sauce; return to a high simmer and cook for 1 minute more, then remove from heat and set aside...

"Korean Beef Bulgogi" with "Pickled Veggies" and "Thin Rice Noodles"

Remaining Directions:
1. Toast sesame seeds in a 325 degree oven for 10-15 minutes (being careful not to burn), remove and set aside till ready to use...
2. Turn on grill and/or pre-heat grill pan; then slice beef into strips about 3/4's of an inch thick and several inches long...
3. Pat dry and season with a tiny bit of sea salt and pepper; also begin to cook rice noodles according to package directions at this time...
4. Brush grill top with oil and arrange slices of beef and cook for about 2 minutes per side (or a little less if you prefer it to be rarer) - once done toss cooked beef in a bowl with 3-4 tablespoons of the prepared sauce, tossing to coat...
5. Arrange on a plate and garnish with sliced green onions (scallions) and toasted sesame seeds...
6. Serve with cooked rice noodles tossed with toasted sesame oil, toasted sesame seeds and sliced scallions (I served mine with pickled matchstick cut vegetables-see Notes for info)

1. Serve left over sauce in small dipping bowls on the side of each serving plate...
2. For a side dish try this one below or serve with fresh stir fry veggies of your choice, mixed with some of the "Beef Bulgolgi" sauce...

"Pickled Matchstick Cut Vegetables" (additional side dish recipe)

"Korean Filet-Mignon Beef Bulgogi"

"Korean Filet-Mignon Beef Bulgogi"

1/2 cup Red Cabbage, sliced/shredded
1 1/4 cups Carrots, cut into matchsticks
3/4 cup Yellow Squash, cut into matchsticks
1/2 cup Bean Sprouts
1 teaspoon Soy sauce
1 teaspoon Sesame Oil
1 tablespoon Scallions, sliced
1 tablespoon Brown Sugar
2 tablespoons Rice Wine Vinegar
1 tablespoon Olive Oil
1 tablespoon Lime juice
1-2 teaspoons Chili-Garlic sauce
1/2 teaspoon fresh Ginger, grated (or minced finely)

1. Cut vegetables accordingly and toss together; then in a separate bowl, whisk remaining ingredients together...
2. Toss vegetables with liquid ingredient mix and cover and refrigerate for 1 hour to meld flavors, adjust taste with sea salt, pepper or additional vinegar & oil if necessary...