Tasty Mongolian Beef and Noodles Recipe that Wows Every Time

Beef enthusiasts will adore this mouthwatering mongolian beef and noodles that combine rich flavors with incredible textures.

Succulent strips of meat dance alongside silky noodles in a savory sauce that whispers of exotic spices.

Each bite promises a delightful journey through tender protein and perfectly seasoned ingredients.

The recipe emerges from traditional techniques with a modern twist that makes dinner feel like a culinary adventure.

Home cooks can easily master this dish without complicated techniques or hard-to-find components.

Layers of umami and gentle heat create a symphony of tastes that spark excitement at the dinner table.

You’ll be amazed how quickly these ingredients come together for a restaurant-quality meal right in your kitchen.

Let’s unlock the magic of this irresistible combination that turns an ordinary evening into a memorable feast.

Why Mongolian Beef And Noodles Is Savory And Satisfying

• Whip Up Quick Takeout Magic: This recipe transforms ordinary ingredients into a restaurant-quality meal in just 30 minutes, letting home cooks create delicious Asian-inspired cuisine without complicated techniques.
• Customize with Ease: Flexible ingredients like adjustable spice levels and option to swap noodles make this dish perfect for personalized meal preparation, catering to different taste preferences and dietary needs.
• Master Restaurant-Style Cooking: The step-by-step technique of coating beef in cornstarch and creating a rich, glossy sauce ensures crispy meat and deep flavors that rival professional restaurant cooking, boosting home chef confidence.
• Minimal Ingredient, Maximum Flavor: Using common pantry staples like soy sauce, garlic, and brown sugar, this recipe delivers complex taste without requiring expensive or hard-to-find ingredients, making it budget-friendly and accessible.

Key Ingredients In Mongolian Beef And Noodles

• Flank Steak: Tender, thinly sliced beef that becomes crispy when cooked, best cut against the grain for maximum tenderness.

• Cornstarch: Helps create a crispy exterior on the beef and thickens the sauce, ensures a glossy finish.

• Noodles: Provides a hearty base for the dish, absorbs the rich sauce and complements the beef.

• Garlic, Ginger: Adds depth and authentic Asian flavor, fresh ingredients preferred for best taste.

• Soy Sauce, Hoisin Sauce: Provides umami and sweet-salty base for the sauce, key to authentic Mongolian-style flavor.
• Brown Sugar: Balances the savory elements with a touch of sweetness, helps create a glossy sauce.
• Beef Broth: Adds richness and depth to the sauce, enhances overall flavor profile.
• Rice Vinegar: Brings a subtle tangy note, brightens the entire dish.

• Red Pepper Flakes: Adds a mild heat and subtle spiciness, adjustable to personal preference.

• Green Onions, Sesame Seeds: Provides fresh color, crunch, and nutty finish to the dish.

• Vegetable Oil: Enables high-heat cooking and prevents sticking, neutral flavor works well.

How To Cook Mongolian Beef And Noodles

Step 1: Slice and Coat the Beef

Cut the flank steak into super-thin strips. Dust the meat thoroughly with cornstarch, making sure each piece gets a delicate white coating. Let the beef rest and absorb the cornstarch coating while you prep other ingredients.

Step 2: Sizzle the Beef

Fire up a large skillet or wok with vegetable oil over medium-high heat. Carefully place beef strips in a single layer, creating a beautiful golden crust. Cook each side for 2-3 minutes until the edges turn crispy and brown. Transfer the seared beef to a waiting plate.

Step 3: Craft the Flavor-Packed Sauce

• Fresh minced garlic
• Grated ginger
• Spicy red pepper flakes

• Soy sauce
• Brown sugar
• Beef broth
• Hoisin sauce
• Rice vinegar

Let the sauce bubble and reduce, transforming into a glossy, rich coating.

Step 4: Bring Everything Together

Return the crispy beef to the simmering sauce. Tumble in cooked noodles and chopped green onions. Stir and toss until everything is heated through and beautifully coated.

Step 5: Finish and Feast

Sprinkle extra green onions and a shower of sesame seeds on top. Serve immediately and dive into your restaurant-quality Mongolian Beef and Noodles!

Smart Tips For Mongolian Beef And Noodles

Slice Strategically: Cut flank steak against the grain into super-thin strips to ensure tender, melt-in-your-mouth beef that’s easy to chew and absorbs sauce perfectly.

Cornstarch Coating Trick: Let beef sit after coating with cornstarch to help create a crispy exterior that locks in juices and develops a beautiful golden-brown color during cooking.

Sauce Balance Magic: Adjust sauce sweetness by tweaking brown sugar quantity – less for a tangier profile, more for a richer, caramelized flavor that complements the beef’s savoriness.

Heat Management Technique: Cook beef in batches to prevent overcrowding the pan, which helps achieve a crispy sear instead of steaming the meat and losing that delightful restaurant-style texture.

Noodle Swap Options: Experiment with different noodles like rice noodles, udon, or even zucchini noodles for gluten-free or low-carb variations that still capture the dish’s incredible flavor profile.

Storage Ideas For Mongolian Beef And Noodles

• Refrigerate leftover Mongolian Beef and Noodles in an airtight container for up to 3-4 days.
• Keep the dish sealed tightly to maintain freshness and prevent moisture loss.
• Store noodles and beef together to preserve the best flavor and texture.
• Reheat gently in a skillet over medium-low heat, adding a splash of beef broth to restore moisture and prevent drying out.
• Avoid microwaving if possible, as it can make noodles rubbery and toughen the beef.
• Freeze individual portions in freezer-safe containers for convenient meals later, lasting up to 2 months.
• Thaw overnight in the refrigerator before reheating to ensure food safety and optimal taste.
• Pro tip: Separate noodles and sauce when freezing to prevent soggy texture upon reheating.

Tasty Combos For Mongolian Beef And Noodles

• Pair with Bold Red Wine: Complement the rich, savory flavors of Mongolian beef with a robust Cabernet Sauvignon or Syrah, whose bold tannins cut through the dish's sweetness and match its intense umami profile.
• Match with Crisp Asian Beer: Grab a Tsingtao, Sapporo, or Asahi to balance the dish's spicy and sweet notes, with light, refreshing qualities that cleanse the palate between bites.
• Enhance with Zesty Side Salad: Create a light cucumber and cilantro salad dressed in rice vinegar and sesame oil, providing a cool, fresh contrast to the warm, saucy noodles and helping to moderate the meal's richness.
• Serve with Cooling Beverage: Prepare a chilled green tea or lychee-infused sparkling water to soothe the palate and complement the dish's complex flavor profile, cutting through the beef's intensity.

Twist Up Mongolian Beef And Noodles This Way

• Spicy Sichuan Style: Amp up the heat by adding Sichuan peppercorns and doubling the red pepper flakes for a fiery kick that'll make your taste buds dance.
• Veggie Power Bowl: Swap beef with crispy tofu or seitan, and load up with stir-fried bell peppers, broccoli, and snap peas for a nutrient-packed meal that doesn't skimp on flavor.
• Low-Carb Zoodle Version: Replace traditional noodles with spiralized zucchini noodles, creating a lighter dish that's perfect for those watching their carbohydrate intake while still enjoying bold Asian-inspired flavors.
• Coconut Fusion Remix: Introduce a creamy coconut milk base to the sauce, bringing a subtle tropical undertone that complements the savory beef and adds a smooth, rich texture to the dish.

Your Questions On Mongolian Beef And Noodles Answered

• What makes the cornstarch coating special for the beef?

The cornstarch creates a crispy exterior and helps the beef brown beautifully while preventing it from becoming tough. It also helps the sauce stick better to the meat, giving you that perfect takeout-style texture.

• Can I use a different cut of beef if flank steak isn't available?

Yes! Sirloin or ribeye work great as alternatives. Just ensure you slice the meat against the grain into thin strips for the most tender result.

• Is this dish very spicy?

The recipe has a mild heat from red pepper flakes, but you can easily adjust by reducing or increasing the amount to match your spice preference. If you’re sensitive to heat, start with just a pinch.

• Why do I need to cook the beef in a single layer?

Cooking beef in a single layer ensures each piece gets crispy and browns evenly. Overcrowding the pan will cause the meat to steam instead of developing that delicious golden crust.

Mongolian Beef And Noodles Recipe

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4.6 from 16 reviews

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

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Description

Savory Mongolian Beef and Noodles deliver a symphony of bold Asian flavors that dance across your palate. Sizzling strips of tender beef mingle with silky noodles, promising a quick, satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Meat:

• 1 pound (454 grams) flank steak or sirloin (thinly sliced against the grain)

Sauce Ingredients:

• ⅓ cup low-sodium soy sauce
• ½ cup beef broth or water
• ¼ cup brown sugar
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• ½ teaspoon red pepper flakes

Cooking and Garnish Ingredients:

• ¼ cup cornstarch
• 2 tablespoons vegetable oil
• 1 tablespoon fresh ginger (minced)
• 3 cloves garlic (minced)
• 8 ounces (226 grams) lo mein, udon, or spaghetti noodles
• ½ cup green onions (sliced)
• 1 tablespoon sesame seeds

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Instructions

1. Prepare the beef by slicing flank steak into delicate, whisper-thin strips. Dust generously with cornstarch, ensuring each strip is evenly coated. Allow the meat to rest and absorb the coating for a brief interlude.
2. Ignite a large skillet or wok with vegetable oil, bringing it to a sizzling medium-high temperature. Carefully arrange beef strips in a single, uncrowded layer. Sear each side for 2-3 minutes until achieving a golden, crispy exterior. Transfer the caramelized meat to a waiting plate.
3. Without cleansing the pan, reduce oil to a thin film. Introduce minced garlic, grated ginger, and fiery red pepper flakes. Quickly toast the aromatics until their fragrance blossoms and intensifies.
4. Pour in a harmonious blend of soy sauce, molasses-like brown sugar, rich beef broth, umami-packed hoisin sauce, and tangy rice vinegar. Allow the mixture to simmer and transform into a glossy, slightly thickened elixir.
5. Reunite the crispy beef with the vibrant sauce, gently tumbling to ensure each morsel is lavishly coated. Introduce pre-cooked noodles and freshly chopped green onions, stirring until everything reaches a uniform, steaming temperature.
6. Crown the dish with an additional scattering of emerald green onions and a sprinkle of nutty sesame seeds. Serve immediately, transporting your palate to a realm of takeout-inspired comfort.

Notes

• Cornstarch coating creates a crispy exterior that locks in the beef’s juices, ensuring tender and flavorful meat every time.
• Patting beef dry before coating helps achieve maximum crispiness and prevents soggy results during cooking.
• Use a hot wok or skillet to get a perfect sear on the beef, creating those delicious caramelized edges that make this dish irresistible.
• For a gluten-free version, swap regular soy sauce with tamari and use gluten-free noodles to accommodate dietary restrictions without compromising flavor.

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

Nutrition

• Serving Size: 4
• Calories: 480
• Sugar: 9 g
• Sodium: 700 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 70 mg