Mongolian Beef Noodles

Craving something bold, savory, and incredibly satisfying? These Mongolian Beef Noodles are just what you need. Tender strips of beef, a rich and sticky garlic-soy sauce, and slurp-worthy noodles come together in one irresistible dish that hits all the right notes—sweet, salty, and umami-packed. This is the perfect 30-minute weeknight dinner you’ll want to make again and again.
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Why You’ll Love This Recipe
Quick & Easy – Done in under 30 minutes with just one pan.
Loaded with Flavor – Sweet soy glaze, garlic, and ginger create the ultimate stir-fry sauce.
Family Favorite – A guaranteed crowd-pleaser that even picky eaters will enjoy.
Better Than Takeout – No need for delivery when you can whip this up at home.
Customizable – Use your favorite noodles or swap in extra veggies.

Ingredients You’ll Need
For the Beef & Marinade:

• 1 lb beef flank steak or sirloin, thinly sliced against the grain
• 2 tbsp cornstarch
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1 tsp garlic powder

For the Sauce:

• ⅓ cup low-sodium soy sauce
• ¼ cup brown sugar
• 1 tbsp hoisin sauce
• 1 tbsp oyster sauce (or extra hoisin for a vegetarian-friendly version)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• ½ tsp red pepper flakes (optional for heat)
• ½ cup beef broth or water
• 1 tbsp cornstarch mixed with 1 tbsp water (slurry, to thicken)

For the Noodles & Stir-Fry:

• 8 oz lo mein noodles or spaghetti
• 2 tbsp vegetable oil
• 1 cup green onions, sliced into 2-inch pieces
• 1 cup shredded carrots
• 1 bell pepper, thinly sliced
• Sesame seeds, for garnish
• Extra green onions, for garnish

Tools You’ll Need

• Large skillet or wok
• Medium pot (for noodles)
• Tongs or wooden spoon
• Knife and cutting board
• Measuring spoons and cups
• Mixing bowls

Step-by-Step Instructions
Step 1: Cook the Noodles
Boil water in a medium pot and cook noodles according to package directions. Drain and rinse under cold water to stop cooking. Set aside.

Step 2: Marinate the Beef
In a bowl, toss sliced beef with cornstarch, soy sauce, sesame oil, and garlic powder. Let sit for 10–15 minutes while you prepare the sauce and veggies.

Step 3: Make the Mongolian Sauce
In a small bowl, whisk together soy sauce, brown sugar, hoisin, oyster sauce, vinegar, sesame oil, garlic, ginger, red pepper flakes, and broth. Set aside the cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) to thicken later.

Step 4: Cook the Beef
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer (work in batches if needed) and cook for 2–3 minutes per side until browned. Transfer to a plate and set aside.

Step 5: Sauté the Veggies
In the same skillet, add another tbsp of oil. Toss in green onions, carrots, and bell pepper. Stir-fry for 2–3 minutes until just tender.

Step 6: Combine Everything
Return the cooked beef to the skillet. Pour in the sauce and bring to a simmer. Add the cornstarch slurry and stir until the sauce thickens and becomes glossy—about 2 minutes.

Step 7: Toss with Noodles
Add the cooked noodles to the skillet and toss everything together until well coated. Let cook for 1–2 more minutes so the flavors absorb.

Step 8: Serve and Garnish
Remove from heat and sprinkle with sesame seeds and extra green onions. Serve hot and enjoy your homemade takeout-style meal.

Tips for Perfect Mongolian Beef Noodles
Slice Beef Thin – Freezing the beef for 15–20 minutes before slicing helps get thin, even slices.
Don’t Overcook – Stir-fry beef just until browned to keep it tender.
Prep Everything First – Stir-fries move fast, so have all ingredients chopped and ready.
Balance the Sauce – Taste before serving and adjust with extra soy sauce or sugar to your preference.
Use the Right Noodles – Lo mein, udon, or even rice noodles work beautifully here.

Serving Suggestions
Serve with steamed broccoli or bok choy on the side.
Pair with a fresh cucumber salad for a cooling contrast.
Add a soft-boiled or fried egg on top for extra richness.
Chili oil or sriracha can be drizzled for more heat.
A side of pickled veggies helps cut through the savory flavors.

How to Store & Reheat
Storing:
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.

Reheating:
Stovetop: Reheat in a skillet over medium heat with a splash of water or broth.
Microwave: Reheat in 30-second intervals, stirring in between until hot.

Frequently Asked Questions

1. Can I use a different type of beef?
   Yes! Sirloin, skirt steak, or even lean ground beef work well.
2. Are the noodles gluten-free?
   You can use gluten-free rice noodles or certified GF soba noodles if needed.
3. Can I add more vegetables?
   Absolutely. Try snow peas, mushrooms, or baby spinach.
4. What can I use instead of hoisin or oyster sauce?
   Add more soy sauce and a touch of brown sugar for a simpler but still tasty alternative.
5. How spicy is this dish?
   Mild by default—add more red pepper flakes or chili oil if you like it hot.

Final Thoughts
These Mongolian Beef Noodles deliver everything you love about takeout—rich sauce, tender meat, and chewy noodles—all made fresh at home. It’s quick, easy, and incredibly tasty, perfect for busy weeknights or lazy weekends. Once you try it, it’s sure to become a staple in your recipe rotation.
Give this dish a go, and let us know how it turned out! Share your creations online and tag us—we love seeing your kitchen wins.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Asian-American

Nutritional Information (Per Serving):
Calories: 450 | Protein: 25g | Carbohydrates: 45g | Fat: 20g | Fiber: 3g | Sodium: 690mg

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