Here’s a quick and flavorful Mongolian Beef Noodles recipe — tender beef, savory-sweet sauce, and perfectly coated noodles.
🥢 Mongolian Beef Noodles
Ingredients (Serves 4)
For the beef:
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the sauce:
- 1/2 cup soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional, for heat)
For the noodles:
- 8 oz (225 g) noodles (lo mein, rice noodles, or spaghetti)
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
1️⃣ Cook the noodles
- Cook noodles according to package instructions. Drain and set aside.
2️⃣ Prepare the beef
- Toss beef slices with cornstarch until coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Sear beef in batches for 2–3 minutes until browned but not fully cooked. Remove and set aside.
3️⃣ Make the sauce
- In the same skillet, add garlic and ginger, sauté 30 seconds until fragrant.
- Stir in soy sauce, water, brown sugar, sesame oil, and red pepper flakes.
- Bring to a simmer and cook 2–3 minutes until slightly thickened.
4️⃣ Combine everything
- Return beef to the skillet and toss to coat in the sauce.
- Add cooked noodles and green onions, tossing until noodles are evenly coated and heated through.
5️⃣ Serve
- Garnish with sesame seeds and extra green onions if desired.
- Serve hot with steamed vegetables or a side of stir-fry greens.
Tips
- Tender beef: Slice very thinly against the grain for maximum tenderness.
- Sauce consistency: Adjust with cornstarch slurry (1 tsp cornstarch + 1 tbsp water) if you want a thicker sauce.
- Make it healthier: Use whole wheat noodles or zucchini noodles.
If you want, I can also give you a slow cooker Mongolian Beef version that’s extra saucy and tender — perfect for hands-off cooking.
Do you want that version?
