Mongolian Beef Noodles

If you’re craving something savory, saucy, and utterly satisfying, these Mongolian Beef Noodles are exactly what you need. Tender beef strips and chewy noodles are tossed in a sweet and garlicky Mongolian-style sauce, delivering that irresistible takeout flavor—right from your own kitchen.

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Why You’ll Love This Recipe
Better Than Takeout – Bold, rich flavors made with simple pantry staples.
Quick Weeknight Dinner – Ready in under 30 minutes from start to finish.
Family-Friendly – Everyone loves saucy noodles with tender beef.
Customizable – Swap in your favorite noodles, veggies, or protein options.
Perfect Meal Prep – Stores well and tastes even better the next day.

Ingredients You’ll Need

For the Beef:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 1 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tbsp sesame oil (or vegetable oil)
• ½ tsp black pepper

For the Mongolian Sauce:

• ¼ cup soy sauce (low sodium preferred)
• ¼ cup brown sugar (packed)
• ½ cup beef broth (or water with ½ tsp bouillon)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp hoisin sauce
• 1 tsp rice vinegar
• 1 tsp cornstarch + 1 tbsp water (for slurry)

For the Noodles & Veggies:

• 8 oz lo mein noodles or spaghetti (cooked and drained)
• 1 tbsp sesame oil
• 1 cup shredded carrots
• 1 cup bell pepper (red or green), thinly sliced
• 3 green onions, cut into 1-inch pieces
• 1 tsp chili flakes (optional for heat)

Optional Garnishes:

• Toasted sesame seeds
• Extra sliced green onions

Tools You’ll Need
Large skillet or wok
Medium pot for boiling noodles
Mixing bowls
Tongs or wooden spatula
Knife and cutting board

Step-by-Step Instructions

Step 1: Marinate the Beef

1. In a bowl, toss sliced beef with 1 tbsp soy sauce, 1 tbsp cornstarch, 1 tbsp sesame oil, and black pepper.
2. Let it marinate while you prep the sauce and veggies (about 10–15 minutes).

Step 2: Cook the Noodles
3. Bring a medium pot of water to a boil and cook noodles according to package instructions.
4. Drain and toss with 1 tbsp sesame oil to prevent sticking. Set aside.

Step 3: Prepare the Mongolian Sauce
5. In a small bowl, mix soy sauce, brown sugar, beef broth, garlic, ginger, hoisin sauce, and rice vinegar.
6. In another small bowl, stir together the cornstarch slurry (cornstarch + water) and set aside for later.

Step 4: Stir-Fry the Beef
7. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
8. Add the marinated beef in a single layer and sear for 2-3 minutes per side until browned.
9. Remove beef and set aside on a plate.

Step 5: Sauté the Veggies
10. In the same skillet, add a little more oil if needed.
11. Stir-fry the carrots and bell peppers for 2–3 minutes until slightly tender but still crisp.
12. Add green onions and cook for another minute.

Step 6: Combine Sauce and Slurry
13. Pour the Mongolian sauce into the skillet and bring to a simmer.
14. Stir in the cornstarch slurry and let the sauce thicken for about 1–2 minutes.

Step 7: Add Beef and Noodles
15. Return the beef to the skillet and toss to coat with sauce.
16. Add cooked noodles and gently toss everything together until evenly coated and heated through.

Step 8: Serve and Garnish
17. Plate the noodles and sprinkle with toasted sesame seeds and more green onions if desired.
18. Serve immediately while hot and saucy.

Tips for the Best Mongolian Beef Noodles
Slice Beef Thin – Cutting across the grain makes it tender and easier to chew.
Use High Heat – Helps get a good sear on the beef quickly.
Don’t Overcook – Cook beef just until browned to keep it juicy.
Prep Ahead – Have all ingredients chopped and ready before cooking starts.
Toss Gently – Use tongs or a wide spatula to mix noodles without breaking them.

Serving Suggestions
Cucumber Salad – Cool and crisp, it balances the savory flavors.
Steamed Broccoli – Add greens for extra nutrition and color.
Chili Garlic Sauce – For those who love a spicy kick on the side.
Jasmine Rice – Serve noodles alongside rice for heartier portions.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Place in freezer-safe containers and freeze for up to 2 months.

Reheating:
Microwave: Heat in 1-minute intervals, stirring in between.
Stovetop: Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce.

Frequently Asked Questions

1. Can I use a different type of noodle?
   Yes! Try rice noodles, udon, ramen, or even zucchini noodles for a low-carb version.
2. What cut of beef works best?
   Flank steak, sirloin, or even thinly sliced round steak are great options.
3. Is this dish spicy?
   Not by default, but you can add chili flakes or hot sauce to make it spicy.
4. Can I make this vegetarian?
   Absolutely. Use tofu or mushrooms instead of beef and swap the beef broth for veggie broth.
5. Can I make the sauce ahead of time?
   Yes! Store it in the fridge for up to 3 days. Shake well before using.

Final Thoughts
These Mongolian Beef Noodles are pure comfort in a bowl—sweet, savory, and totally satisfying. With tender strips of beef, crisp veggies, and a glossy, flavorful sauce that clings to every bite of noodle, it’s a weeknight dinner that feels indulgent yet easy to make.
Whether you’re cooking for yourself or feeding a crowd, this recipe is a guaranteed hit.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see your delicious creations.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: Asian-American

Nutritional Information (Per Serving):
Calories: 420 | Protein: 26g | Carbohydrates: 38g | Fat: 18g | Fiber: 3g | Sodium: 680mg

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