Savory Mongolian Beef and Noodle Recipe That’ll Wow Guests

Spicy aromas of mongolian beef and noodle waft through kitchens, promising a culinary adventure that sparks excitement.

Savory strips of meat dance with silky noodles in a symphony of flavors.

Tender beef marinates in rich, complex sauces that tell stories of distant landscapes.

Robust ingredients come together like musical notes creating an extraordinary melody on your plate.

Quick preparation meets intense satisfaction in this delectable dish that connects cultures through taste.

Home cooks find comfort in crafting these bold, vibrant flavors that transport you across continents.

Jump into this recipe and let your kitchen become a gateway to delicious exploration.

What to Serve with These Noodles

• Serve a chilled Chinese rice wine or sake to cut through the rich, savory flavors of the Mongolian beef, balancing the dish's intense umami profile.
• Create a light, zesty side salad with mixed greens, cucumber, and a tangy rice vinegar dressing to contrast the beef's robust texture and provide a refreshing counterpoint.
• Prepare roasted broccoli or bok choy tossed with sesame oil and seeds, enhancing the Asian-inspired flavors and adding nutritional balance to the meal.
• Serve the Mongolian beef over a fluffy bed of jasmine rice to soak up the delicious sauce and provide a soft, aromatic base that elevates the entire dish.

Stir-Fry Add-Ins and Changes to Try

• Gluten-Free Version: Replace wheat noodles with rice noodles or zucchini noodles. Use tamari instead of traditional soy sauce to ensure gluten-free compliance.
• Vegetarian Alternative: Swap beef with firm tofu or seitan strips, maintaining the same marinade and cooking technique. Press tofu thoroughly to achieve a meat-like texture.
• Low-Carb Option: Substitute noodles with cauliflower rice or spiralized vegetables like spaghetti squash. Keep the original sauce and protein preparation method for authentic flavor.
• Protein Boost: Add extra protein by including sliced mushrooms or edamame alongside the main protein. Consider using lean beef or chicken as alternative meat choices.

Mongolian Beef Noodle FAQs

• What are the key ingredients for Mongolian Beef and Noodle?

The main ingredients include flank steak, cornstarch, soy sauce, brown sugar, garlic, green onions, and egg noodles. These create the perfect balance of sweet and savory flavors in the dish.

• Why do you coat the beef in cornstarch?

Cornstarch helps create a crispy exterior on the beef and helps the sauce stick better. It also helps to tenderize the meat and gives it a nice golden-brown color when stir-fried.

• Can I use a different cut of beef for this recipe?

While flank steak works best, you can substitute with sirloin or ribeye. Just ensure the meat is sliced thinly against the grain for maximum tenderness and quick cooking.

• Is this dish spicy?

The traditional Mongolian Beef is not typically very spicy. However, you can add red pepper flakes or sriracha if you want to increase the heat level to suit your taste preferences.

Why Mongolian Beef and Noodles Feels So Satisfying

• Whips up in just 20 minutes from start to finish, perfect for busy weeknight meals.
• Combines tender beef, savory sauce, and comforting noodles that appeal to both kids and adults with its familiar yet exciting flavors.
• Uses affordable flank steak and simple pantry ingredients, delivering restaurant-quality taste without breaking the bank.
• Easy to adjust spice levels and swap noodle types, making this recipe adaptable to different preferences and dietary needs.

What’s Inside This Sweet-Savory Noodle Bowl

• Flank Steak: A tender, flavorful cut that becomes wonderfully crispy when coated and quickly stir-fried. Choose a fresh, well-marbled piece for the best texture and taste.

• Cornstarch: Provides a light, crispy exterior to the beef and helps thicken the sauce. Look for a fine, pure cornstarch without additives.

• Soy Sauce, Rice Vinegar: Creates a classic tangy and savory base for the Mongolian-style sauce. Opt for low-sodium soy sauce for better control of saltiness.
• Brown Sugar: Adds a rich, caramel-like sweetness that balances the salty sauce. Dark brown sugar offers a deeper flavor.
• Garlic, Ginger: Provides aromatic depth and authentic Asian flavor. Fresh ingredients will give the most vibrant taste.

• Chinese Egg Noodles: Serves as the hearty foundation for the dish. Choose fresh or dried noodles based on availability.

• Vegetable Oil: Helps in stir-frying and preventing sticking. A neutral oil with a high smoke point works best.
• Green Onions: Adds a fresh, sharp garnish and brightens the overall dish. Use both white and green parts for complexity.

How to Cook Mongolian Beef with Noodles Easily

Step 1: Prepare The Beef

Slice the flank steak into thin, diagonal strips against the meat grain. Toss the strips with cornstarch until each piece is completely and evenly coated. Allow the coated beef to rest at room temperature for 5-10 minutes, which helps the cornstarch adhere and creates a delicate crispy exterior when cooking.

Step 2: Create Flavor Sauce

• Soy sauce
• Brown sugar
• Rice vinegar
• Sesame oil
• Minced garlic
• Grated fresh ginger

Blend until the sugar dissolves completely and the sauce looks smooth and glossy.

Step 3: Cook Beef

Heat a large wok or heavy skillet over high heat. Add vegetable oil and wait until it shimmers. Carefully place beef strips in a single layer, allowing each piece to sear without overcrowding. Cook for 1-2 minutes per side until edges turn golden brown and crispy.

Step 4: Combine Sauce And Beef

Pour the prepared sauce over the seared beef. Stir quickly to coat every piece, letting the sauce caramelize slightly. This process takes about 2-3 minutes.

Step 5: Prepare Noodles

Boil egg noodles or rice noodles in salted water according to package instructions. Drain and rinse with cold water to stop cooking.

Step 6: Final Assembly

• Sliced green onions
• Toasted sesame seeds
• Optional red pepper flakes

Serve immediately while hot and steaming.

Tips for Balanced Sauce and Tender Meat

• Slice Against the Grain: Cut beef perpendicular to muscle fibers for maximum tenderness and easier chewing.
• Prevent Soggy Noodles: Rinse cooked noodles with cold water and toss with a little oil to stop cooking and prevent sticking.
• Control Sauce Consistency: Adjust cornstarch amount to thicken sauce- less for a lighter consistency, more for a thicker coating.
• Quick Flavor Boost: Marinate beef for 15-30 minutes in soy sauce and garlic for deeper, more intense taste before cooking.
• Low-Carb Alternative: Swap wheat noodles with spiralized zucchini or cauliflower rice for a healthier, gluten-free version.

Storing Mongolian Beef Noodles Correctly

• Store leftover Mongolian beef and noodles in an airtight container for up to 3-4 days. Keep the sauce separate from noodles to prevent soggy texture.
• Reheat individual portions on medium power for 1-2 minutes, stirring halfway through to distribute heat evenly. Add a splash of water to maintain moisture.
• Warm leftovers in a skillet over medium-low heat, stirring gently to prevent breaking noodles. Drizzle extra sauce if needed to refresh flavors.
• Pack cooled beef and noodles in freezer-safe containers, removing as much air as possible. Freeze for up to 2 months. Thaw overnight in refrigerator before reheating.

Mongolian Beef And Noodle Recipe

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4.6 from 8 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Savor hearty Mongolian Beef and Noodle magic, where tender strips of marinated beef dance with silky noodles in a rich, tangy sauce. Bold Asian flavors promise a satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 lb flank steak or sirloin (thinly sliced against the grain)

Noodles:

• 8 oz lo mein, udon, or spaghetti noodles (cooked according to package instructions)

Sauce and Seasoning:

• ⅓ cup low-sodium soy sauce
• ½ cup beef broth or water
• ¼ cup brown sugar
• ¼ cup cornstarch
• 2 tablespoons vegetable oil
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger (minced)
• 3 cloves garlic (minced)
• ½ teaspoon red pepper flakes
• ½ cup green onions (sliced)
• 1 tablespoon sesame seeds

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Instructions

1. Prepare the flank steak by slicing it into delicate, uniform strips, ensuring even thickness for consistent cooking.
2. Generously coat the beef strips with cornstarch, gently tossing to create a light, protective layer that will help seal in moisture and create a crispy exterior when cooked.
3. Allow the cornstarch-coated beef to rest for several minutes, enabling the coating to adhere and absorb moisture, which will enhance the texture during cooking.
4. Heat a large wok or skillet over high heat, creating an intensely hot cooking surface that will quickly sear the meat and lock in its natural flavors.
5. Rapidly stir-fry the beef strips, working in small batches to prevent overcrowding, ensuring each piece develops a golden-brown, caramelized crust.
6. Remove the seared beef and set aside, then quickly sauté minced garlic and ginger in the same pan, releasing their aromatic essence and creating a flavor foundation.
7. Introduce the vibrant sauce mixture, allowing it to simmer and thicken, developing a rich, glossy consistency that will coat the beef and noodles.
8. Return the beef to the pan, gently tossing to ensure each strip is evenly glazed with the savory sauce.
9. Add pre-cooked noodles to the wok, stirring thoroughly to integrate them with the beef and sauce, creating a harmonious blend of textures and flavors.
10. Garnish with fresh green onions and a sprinkle of sesame seeds, adding a final layer of brightness and crunch to the dish.

Notes

• Marinate the beef in soy sauce and a touch of oil to enhance tenderness and lock in deep, rich flavors before coating with cornstarch.
• Choose a high-heat cooking method like wok or cast-iron skillet to achieve that perfect crispy exterior while keeping the meat juicy and tender.
• For a lighter version, swap regular noodles with zucchini noodles or cauliflower rice to reduce carbohydrates and make the dish more keto-friendly.
• Create extra sauce and store separately, allowing diners to control their preferred sauce-to-noodle ratio and prevent soggy noodles during serving.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner, Lunch
• Method: Frying
• Cuisine: Mongolian

Nutrition

• Serving Size: 4
• Calories: 460
• Sugar: 8 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 70 mg