Description
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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Ingredients
For the Beef & Marinade:
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1 lb beef flank steak or sirloin, thinly sliced against the grain
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2 tbsp cornstarch
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1 tbsp low-sodium soy sauce
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1 tsp sesame oil
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1 tsp garlic powder
For the Sauce:
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⅓ cup low-sodium soy sauce
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¼ cup brown sugar
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1 tbsp hoisin sauce
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1 tbsp oyster sauce (or extra hoisin for a vegetarian-friendly version)
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1 tbsp rice vinegar
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1 tsp sesame oil
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated
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½ tsp red pepper flakes (optional for heat)
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½ cup beef broth or water
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1 tbsp cornstarch mixed with 1 tbsp water (slurry, to thicken)
For the Noodles & Stir-Fry:
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8 oz lo mein noodles or spaghetti
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2 tbsp vegetable oil
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1 cup green onions, sliced into 2-inch pieces
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1 cup shredded carrots
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1 bell pepper, thinly sliced
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Sesame seeds, for garnish
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Extra green onions, for garnish
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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Asian-American