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Mongolian Beef Noodles

Mongolian Beef Noodles

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If you’re craving a quick and flavorful dinner that brings the taste of your favorite takeout right to your kitchen, this Mongolian Beef Noodles recipe is the answer. Juicy, tender beef, savory-sweet sauce, and perfectly cooked noodles combine in this one-pan wonder. It’s a satisfying dish that’s easy to make and even easier to love. Perfect for busy weeknights or when you want something indulgent but homemade.

Ingredients

Beef and Marinade

  • 1 lb flank steak, thinly sliced against the grain
  • 2 tbsp cornstarch
  • 2 tbsp soy sauce

Sauce

  • 1/3 cup low-sodium soy sauce
  • 1/3 cup brown sugar (packed)
  • 1/4 cup water
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 1/2 tsp red pepper flakes (optional, for heat)

Noodles

  • 8 oz noodles (lo mein, spaghetti, or rice noodles)
  • 2 tbsp vegetable oil (for frying beef)
  • 1 small onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 2–3 green onions, chopped
  • Sesame seeds, for garnish

Instructions

1. Marinate the Beef

  1. In a bowl, combine the thinly sliced beef with cornstarch and soy sauce. Toss to coat evenly. Let it marinate for at least 15 minutes while you prepare the other ingredients.

2. Cook the Noodles

  1. Cook the noodles according to package instructions. Drain and set aside. Toss with a little sesame oil to prevent sticking.

3. Prepare the Sauce

  1. In a small bowl, whisk together soy sauce, brown sugar, water, ginger, garlic, hoisin sauce, sesame oil, and red pepper flakes (if using). Set aside.

4. Sear the Beef

  1. Heat a large skillet or wok over high heat. Add vegetable oil.
  2. Sear the beef in batches, cooking for 1–2 minutes per side until browned. Remove the beef from the skillet and set aside.

5. Stir-Fry the Vegetables

  1. In the same skillet, add a little more oil if needed. Stir-fry the onion, bell pepper, and carrots until just tender, about 3–4 minutes.

6. Combine Everything

  1. Return the beef to the skillet with the vegetables.
  2. Pour the prepared sauce over the beef and vegetables. Stir to coat everything evenly.
  3. Add the cooked noodles to the skillet and toss until the noodles are warmed through and coated in the sauce.

7. Garnish and Serve

  1. Remove from heat and sprinkle with chopped green onions and sesame seeds.
  2. Serve hot and enjoy your homemade Mongolian Beef Noodles!

Tips for the Best Mongolian Beef Noodles

  1. Slice the Beef Thinly: Freezing the beef for 15–20 minutes before slicing makes it easier to cut thin strips.
  2. Don’t Overcook the Beef: Quick searing keeps the beef tender and juicy.
  3. Customize the Veggies: Add snow peas, broccoli, or mushrooms for extra texture and nutrition.
  4. Use Fresh Ginger and Garlic: These provide the best flavor for the sauce.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat or in the microwave. Add a splash of water if needed to loosen the sauce.
Freezer: This dish can be frozen, but the texture of the noodles may change slightly. Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

Variations

  1. Spicy Version: Increase the red pepper flakes or add a dollop of chili garlic sauce to the sauce mixture.
  2. Vegetarian Option: Replace beef with tofu or seitan, and use vegetable broth in the sauce.
  3. Low-Carb: Substitute the noodles with zucchini noodles or shirataki noodles.
  4. Gluten-Free: Use tamari or coconut aminos instead of soy sauce and ensure the noodles are gluten-free.

Nutrition Details (Per Serving)

  • Calories: 450
  • Protein: 25g
  • Carbohydrates: 50g
  • Fat: 15g
  • Fiber: 4g
  • Sugar: 12g

FAQ

Q: Can I make this dish ahead of time?

Yes, you can prep the beef, sauce, and vegetables in advance. Cook the noodles fresh to avoid them becoming too soft when reheating.

Q: What’s the best cut of beef for this recipe?

Flank steak, skirt steak, or sirloin work well. Just be sure to slice them thinly against the grain for maximum tenderness.

Q: Can I make this dish without sugar?

Yes, you can substitute the brown sugar with a sugar alternative like stevia or monk fruit for a lower-sugar option.

Q: How do I prevent the noodles from sticking?

After cooking, toss the noodles in a small amount of sesame oil to keep them from clumping together.

 

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