Mongolian Beef, Buttered Noodles and Steamed Carrots

Ingredients

• 1 lb Egg Noodles (Wide or medium)
• 1 tbsp Salt (For boiling pasta water)
• 0.5 cup Unsalted Butter (1 stick, cut into pieces)
• 0.5 cup Parmesan Cheese (Freshly grated)
• 2 tbsp Fresh Parsley (Finely chopped)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then add the egg noodles. Cook according to package directions until al dente, typically 7-9 minutes.

2. 2

   Just before draining, carefully scoop out and reserve about 1 cup of the starchy pasta water. Drain the noodles well in a colander.

3. 3

   Return the empty pot to the stove and set the heat to low. Add the butter and allow it to melt completely without browning, which should take about 1-2 minutes.

4. 4

   Add the drained noodles back to the pot with the melted butter. Toss well to coat every strand.

5. 5

   Remove the pot from the heat. This is crucial to prevent the cheese from clumping. Immediately add the grated Parmesan cheese, chopped parsley, 1/2 teaspoon of salt, and freshly ground black pepper.

6. 6

   Toss vigorously until the cheese melts into a creamy sauce that coats the noodles. If the sauce is too thick or the noodles seem dry, add a splash of the reserved pasta water (about 1/4 cup at a time) and continue tossing until you reach your desired consistency.

7. 7

   Taste and adjust seasoning if necessary. Serve immediately, garnished with extra Parmesan cheese and parsley if desired.

Ingredients

• 1 lb Carrots (About 5-6 medium carrots, peeled and sliced)
• 1 cup Water (For steaming)
• 2 tbsp Unsalted Butter (Cut into small pieces)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Prepare the Carrots: Wash and peel the carrots, then trim both ends. Slice them into uniform 1/4-inch thick rounds or on a diagonal. Uniform pieces are key to even cooking.

2. 2

   Set Up the Steamer: Pour about one inch of water into a pot or saucepan. Place a steamer basket inside, ensuring the water level is below the bottom of the basket. Bring the water to a rolling boil over medium-high heat.

3. 3

   Steam the Carrots: Carefully place the sliced carrots into the steamer basket, arranging them in a single layer if possible. Cover the pot, reduce the heat to medium to maintain a steady simmer, and steam for 5-8 minutes.

4. 4

   Check for Doneness: After 5 minutes, check the carrots. They are done when they are tender-crisp—easily pierced with a fork but still retaining a slight bite. Be careful not to overcook them into mush.

5. 5

   Season and Serve: Using tongs, carefully transfer the hot steamed carrots to a serving bowl. Add the pieces of butter, salt, and freshly ground black pepper. Toss gently until the butter is fully melted and the carrots are evenly coated. Garnish with fresh parsley and serve immediately.