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Mongolian Beef and Noodles

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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

Scale

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

  1. 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

  1. Heat vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the beef in a single layer, cooking for 2-3 minutes per side until crispy.
  3. Remove from the skillet and set aside.

Step 3: Make the Sauce

  1. In the same pan, remove excess oil, leaving about 1 tbsp.
  2. Add garlic, ginger, and red pepper flakes, sautéing for 30 seconds until fragrant.
  3. Stir in soy sauce, brown sugar, beef broth, hoisin sauce, and rice vinegar.
  4. Simmer for 2-3 minutes, until slightly thickened.

Step 4: Combine Everything

  1. Return cooked beef to the pan and toss to coat in the sauce.
  2. 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.

Find it online: https://ukfinda.com/mongolian-beef-and-noodles/