If you’ve ever craved a comforting bowl packed with savory flavors, you’ll fall in love with this Mongolian Beef and Noodle Recipe. It’s the dream combination of tender beef, glossy noodles, and a magically sweet-and-salty sauce studded with green onions. What’s so wonderful about this dish is its speedy prep time and irresistible, restaurant-level flavors that you can pull off in your own kitchen. Trust me, you’ll want to make this Mongolian Beef and Noodle Recipe part of your regular dinner rotation!

Mongolian Beef and Noodle Recipe - Recipe Image

Ingredients You’ll Need

I swear, the real charm of the Mongolian Beef and Noodle Recipe is how easy and straightforward the ingredients are. Each one plays a key role, bringing balance, texture, or a hit of color that makes this stir fry truly unforgettable. Let’s break down what you’ll need and why it matters.

Flank steak: Thinly sliced against the grain for tenderness; this cut soaks up flavors beautifully and delivers the essential melt-in-your-mouth bite.
Cornstarch: Essential for achieving that light, crispy crust on the beef and for thickening the sauce just right.
Vegetable oil: Neutral flavor and high smoke point make it ideal for searing the beef quickly.
Garlic: Fresh garlic makes the base of the sauce vibrantly aromatic. Mince it for the best flavor release.
Fresh ginger: Grated ginger adds a touch of spice and warmth that lingers through every bite.
Low-sodium soy sauce: Gives the sauce its punchy, savory backbone without being overly salty.
Brown sugar: Balances out the soy sauce with just the right amount of caramel-like sweetness.
Water: Lightens the sauce, making sure every noodle gets coated but not weighed down.
Hoisin sauce: Adds rich depth, a little bit of tang, and that classic glossy sheen to tie everything together.
Red pepper flakes (optional): For a gentle kick of heat; completely adaptable based on your heat preference.
Rice noodles or lo mein noodles: The perfect canvas for soaking up the beefy, sweet-salty sauce. Cook them just until tender.
Green onions: Sliced and stirred in at the end, they deliver freshness and a pretty pop of color.
Sesame seeds: Sprinkled on top for an irresistible toasty nuttiness and extra visual appeal.

How to Make Mongolian Beef and Noodle Recipe

Step 1: Prep the Beef

Start by slicing your flank steak thinly against the grain—this keeps every piece melt-in-your-mouth tender once cooked. Toss those slices in cornstarch until evenly coated, and set them aside for about 10 minutes. This little rest lets the cornstarch settle, ensuring your beef will be supremely crisp after it’s cooked.

Step 2: Mix the Sauce

While your beef waits, whisk together your soy sauce, brown sugar, water, hoisin sauce, and if you’re craving some heat, a sprinkle of red pepper flakes. This Mongolian Beef and Noodle Recipe sauce is what makes the dish so alluring—sweet, savory, with a little tingle if you want it.

Step 3: Sear the Beef

Heat up your largest skillet or wok over medium-high heat. Add vegetable oil, then work in batches to sear the coated beef, letting it get browned and crispy on the edges; about 2–3 minutes per side will do the trick. Remove the beef from the pan once it’s perfectly golden and set aside so it stays tender.

Step 4: Build the Aromatics

With your beef resting, toss the garlic and ginger right into the same pan. Stir quickly for about 30 seconds–these aromatics will sizzle and smell incredible! Don’t walk away since they cook fast; you want just enough heat to mellow the flavors, not burn them.

Step 5: Make the Sauce Shine

Pour your pre-mixed sauce into the hot pan, stirring well to mingle it with the garlicky, gingery base. Let it simmer for 2–3 minutes; you’ll see it start to bubble and thicken, becoming rich and glossy. This is when your kitchen will start smelling like a noodle house in the best possible way!

Step 6: Finish and Combine

Back in goes your crispy beef and those tender cooked noodles. Add the green onions, then toss everything together, making sure beef and noodles are thoroughly coated and the dish is warmed through. This final toss brings the Mongolian Beef and Noodle Recipe to its glorious finish, with every bite kissed by that gorgeous sauce.

How to Serve Mongolian Beef and Noodle Recipe

Garnishes

To finish strong, scatter sesame seeds over each serving and don’t forget an extra sprinkle of sliced green onions. The nutty crunch from the seeds and that fresh bite from the onions are the chef’s kiss on top of this Mongolian Beef and Noodle Recipe.

Side Dishes

I love completing this meal with a simple side of steamed broccoli, snap peas, or bok choy. Their mild, crisp-green flavor contrasts beautifully with the saucy, savoriness of the main dish. For a heartier spread, try pairing it with Asian cucumber salad or a tangy pickled vegetable medley.

Creative Ways to Present

Pour the noodles and beef into individual bowls for impressive, cozy servings or serve family-style on a large platter for a communal feast. You can even nestle a soft-boiled egg on top or add a drizzle of chili oil for gorgeous color contrast—options are endless to make the Mongolian Beef and Noodle Recipe your own.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Mongolian Beef and Noodle Recipe, tuck it away in an airtight container in the fridge. It will keep happily for up to 3 days, making for a truly satisfying lunch or speedy dinner round two.

Freezing

To freeze, let the beef and noodles cool completely, then transfer to freezer-safe bags or containers. For best texture, store the sauce separately if possible. Freeze for up to two months, and let thaw in the fridge overnight before reheating.

Reheating

Reheat gently on the stovetop with a splash of water or soy sauce to revive the silkiness of the noodles and keep the beef juicy. You can also microwave in 1-minute bursts, stirring between each until everything is piping hot and revived.

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak is classic, sirloin or skirt steak also work beautifully in this Mongolian Beef and Noodle Recipe. Just be sure to slice thin against the grain for that signature tenderness.

How do I make this gluten-free?

It’s easy to enjoy this recipe gluten-free—simply use tamari or gluten-free soy sauce, hoisin that’s certified gluten-free, and choose rice noodles instead of lo mein. The flavors hold up perfectly!

Can I add vegetables?

Definitely. Feel free to stir in sautéed bell peppers, broccoli, snap peas, or even shredded carrots for added crunch, sweetness, and a nutritious boost without complicating the recipe.

What kind of noodles are best?

Both rice noodles and lo mein noodles soak up the incredible sauce, but you can also use udon or soba if you prefer a chewier texture. The Mongolian Beef and Noodle Recipe is quite noodle-friendly!

Is this dish very spicy?

Not unless you want it to be! Red pepper flakes are entirely optional. Start with a pinch and adjust to taste, or skip them for a milder, sweet-salty experience.

Final Thoughts

There’s a special kind of magic in sharing a meal like this Mongolian Beef and Noodle Recipe—fast, flavorful, and destined to bring big smiles to the table. Don’t be surprised if it becomes your signature dish after just one try. I hope you give it a go and enjoy every saucy, savory bite!

Mongolian Beef and Noodle Recipe

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4.9 from 26 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delicious Mongolian Beef and Noodle recipe that combines tender slices of flank steak with savory Asian flavors, served over noodles for a satisfying meal.

Ingredients

Scale

Flank Steak:

1 pound flank steak, thinly sliced against the grain

Cornstarch Coating:

1/4 cup cornstarch

Sauce:

2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1/4 cup water
1 tablespoon hoisin sauce
1/2 teaspoon red pepper flakes (optional)

Noodles and Garnish:

8 ounces rice noodles or lo mein noodles, cooked
4 green onions, sliced
Sesame seeds for garnish

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Instructions

Coat the Steak: Toss sliced flank steak with cornstarch and set aside.
Prepare Sauce: Whisk together soy sauce, brown sugar, water, hoisin sauce, and red pepper flakes.
Sear Steak: Brown the beef in batches in a skillet. Set aside.
Sauté Aromatics: Cook garlic and ginger, then add the sauce and simmer.
Combine Ingredients: Return beef to the pan, add noodles, green onions, and toss.
Serve: Garnish with sesame seeds and enjoy!

Notes

You can use sirloin or skirt steak as alternatives.
Add extra vegetables like bell peppers, broccoli, or snap peas for more variation.
For a gluten-free option, use tamari and gluten-free noodles.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired