Mongolian Beef and Noodles is a flavorful, saucy dish featuring tender slices of beef, savory garlic-ginger soy sauce, and stir-fried noodles. This quick and easy recipe delivers bold Asian-inspired flavors and is perfect for busy weeknights when you want a restaurant-quality meal at home.
Why You’ll Love This Recipe
- Quick & Easy – Ready in under 30 minutes!
- Savory & Sweet – A perfect balance of soy sauce, garlic, and brown sugar.
- Tender Beef – Thinly sliced beef absorbs the rich sauce beautifully.
- One-Pan Meal – Minimal cleanup and packed with flavor.
- Customizable – Add veggies or spice it up to your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Beef & Noodles:
- Flank steak or sirloin (thinly sliced against the grain)
- Cornstarch (for coating the beef)
- Vegetable oil
- Lo mein noodles (or spaghetti as a substitute)
- Green onions (chopped, for garnish)
- Sesame seeds (optional, for garnish)
For the Sauce:
- Low-sodium soy sauce
- Brown sugar
- Garlic (minced)
- Fresh ginger (grated)
- Hoisin sauce (optional, for extra depth)
- Red pepper flakes (optional, for spice)
- Beef broth (or water for a lighter version)
- Sesame oil
Directions
- Cook the Noodles – Boil noodles according to package instructions, drain, and set aside.
- Coat & Sear the Beef – Toss sliced beef in cornstarch. Heat oil in a large pan or wok and sear the beef until crispy. Remove and set aside.
- Prepare the Sauce – In the same pan, sauté garlic and ginger until fragrant. Add soy sauce, brown sugar, hoisin sauce, red pepper flakes, beef broth, and sesame oil. Simmer for 2 minutes.
- Combine Everything – Return the beef to the pan, toss in cooked noodles, and stir to coat in the sauce. Cook for 2-3 minutes.
- Garnish & Serve – Sprinkle with green onions and sesame seeds. Serve hot!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Spicy Version: Add Sriracha or extra red pepper flakes.
- Veggie Boost: Toss in bell peppers, carrots, or broccoli.
- Gluten-Free: Use tamari instead of soy sauce and rice noodles.
- Low-Carb Option: Swap noodles for zucchini noodles or cauliflower rice.
- Extra Crunch: Top with crushed peanuts or cashews.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Not recommended, as noodles may become mushy.
- Reheating: Warm in a skillet with a splash of beef broth or water to loosen the sauce.
FAQs
What’s the best cut of beef for this dish?
Flank steak, sirloin, or ribeye work best for tenderness.
Can I make this vegetarian?
Yes! Replace beef with tofu or mushrooms and use vegetable broth.
How do I keep the beef tender?
Slice thinly against the grain and avoid overcooking.
Can I use a different type of noodle?
Absolutely! Udon, rice noodles, or ramen all work well.
How do I thicken the sauce?
Let it simmer longer or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Can I prepare this ahead of time?
Yes! Cook the beef and sauce in advance, then toss with noodles before serving.
What side dishes pair well with this?
Steamed dumplings, egg rolls, or a cucumber salad complement it perfectly.
Can I use store-bought stir-fry sauce?
Yes! Just adjust the sweetness and saltiness to taste.
How do I get a restaurant-style sear on the beef?
Cook in a very hot pan without overcrowding to allow crisp edges.
Can I cook this in a slow cooker?
Yes! Cook on low for 4-5 hours, then stir in cooked noodles before serving.
Conclusion
Mongolian Beef and Noodles is a fast, flavorful, and satisfying dish that’s better than takeout! Whether you love bold, sweet-savory flavors or just need a quick dinner, this easy recipe delivers. Try it today and enjoy a delicious homemade Asian-inspired meal!
Print
Mongolian Beef And Noodle Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian, Chinese-Inspired
Description
This Mongolian Beef and Noodles recipe features tender, caramelized beef, tossed in a savory-sweet garlic ginger sauce and served over chewy noodles. A quick and easy take on the classic Mongolian beef, this dish is perfect for a weeknight dinner that tastes just like takeout! 🥢🔥
Ingredients
For the Beef:
- 1 lb flank steak or sirloin (thinly sliced against the grain)
- 1/4 cup cornstarch (for crispy texture)
- 2 tbsp vegetable oil (for frying)
For the Sauce:
- 1/3 cup low-sodium soy sauce
- 1/4 cup brown sugar (for caramelization)
- 1/2 cup beef broth or water
- 1 tbsp hoisin sauce (optional, for extra depth)
- 1 tbsp rice vinegar (for balance)
- 1 tbsp fresh ginger (minced)
- 3 cloves garlic (minced)
- 1/2 tsp red pepper flakes (optional, for heat)
For the Noodles & Toppings:
- 8 oz lo mein, udon, or spaghetti noodles (cooked according to package instructions)
- 1/2 cup green onions (sliced, plus extra for garnish)
- 1 tbsp sesame seeds (for garnish, optional)
Instructions
Step 1: Prepare the Beef
- Slice flank steak into thin strips and toss in cornstarch until well coated. Let sit for 5-10 minutes to absorb.
Step 2: Cook the Beef
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the beef in a single layer, cooking for 2-3 minutes per side until crispy.
- Remove from the skillet and set aside.
Step 3: Make the Sauce
- In the same pan, remove excess oil, leaving about 1 tbsp.
- Add garlic, ginger, and red pepper flakes, sautéing for 30 seconds until fragrant.
- Stir in soy sauce, brown sugar, beef broth, hoisin sauce, and rice vinegar.
- Simmer for 2-3 minutes, until slightly thickened.
Step 4: Combine Everything
- Return cooked beef to the pan and toss to coat in the sauce.
- Add cooked noodles and green onions, stirring until heated through and well combined.
Step 5: Serve & Enjoy!
- Garnish with extra green onions and sesame seeds.
- Serve immediately and enjoy your homemade takeout-style Mongolian Beef and Noodles!
Notes
- Make It Spicy: Add sriracha, extra red pepper flakes, or chili oil.
- Vegetarian Option: Swap beef for tofu or mushrooms and use vegetable broth.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce and rice noodles.
- Make Ahead: Sauce can be made in advance and stored in the fridge for up to 1 week.