Make Mongolian Beef Pasta for an Easy Meal

While Mongolian beef may not be an authentic Chinese dish (or even a Mongolian dish), its popularity in Chinese-American restaurants is undeniable, and it was one of my favorite dishes from the Chinese take-out place in the rural town where I grew up. Although it's sometimes served on a bed of fried glass noodles, Mongolian beef is hardly a meal on its own, and this got me wondering ... what if I made a saucy Mongolian beef and tossed it with spaghetti?

The resulting pasta is one that defies culinary boundaries, and yet has a sweet and savory taste profile that will appeal to almost anyone. With long slender strands of pasta and big strips of tender marinated beef, this is a simple weeknight meal that feels like it should have been invented long ago.

Because this is a quick stir-fry, be sure to use a tender cut of beef, ideally with some marbling. I used ribeye, but a strip steak or tenderloin would work as well. If your kids can't handle spicy, just leave the chili paste out. Conversely if you want more heat, than just increase the amount of chili paste, or add some dried chili peppers when you fry the garlic.