Lip-Smacking Mongolian Beef and Noodle Recipe for Dinner Magic

Beef sizzles with an irresistible aroma in this mouthwatering Mongolian beef and noodle recipe that promises a flavor explosion.

Rich, tender strips of meat dance in a glossy, umami-packed sauce that tingles every taste bud.

The combination of soy sauce, garlic, and ginger creates a symphony of Asian-inspired flavors.

Noodles provide the perfect canvas for absorbing the delectable sauce, adding depth and texture to each bite.

Weeknight dinners transform into restaurant-quality experiences with this simple yet impressive dish.

Home cooks can easily master this recipe, bringing authentic Asian cuisine right to their kitchen.

Prepare to savor every single delicious forkful of this incredible meal.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 460 kcal

Servings: 4

What Goes Into Mongolian Beef and Noodles

• Flank Steak: Tender cut that promises rich, melt-in-your-mouth beef with deep flavor and perfect texture for quick stir-frying.
• Cornstarch: Magic powder that creates a delicate crispy exterior and helps seal in juices while preventing meat from sticking to the pan.

• Soy Sauce: Salty umami powerhouse that adds depth and authentic Asian-inspired seasoning to the dish.
• Garlic: Aromatic bulb that provides a sharp, pungent kick and classic foundation for savory Asian cuisine.
• Ginger: Zesty root that brings warm, slightly spicy undertones and traditional Chinese cooking essence.
• Brown Sugar: Caramel-like sweetener that balances the salty soy sauce and creates a glossy, rich sauce coating.
• Green Onions: Bright, fresh garnish that adds a mild onion crunch and vibrant color to the final presentation.

• Vegetable Oil: Neutral cooking medium that ensures even heat distribution and prevents sticking during high-temperature stir-frying.
• Sesame Oil: Nutty, fragrant oil that adds a distinctive toasted essence and authentic Asian flavor profile.

Tools You’ll Need for Mongolian Beef and Noodles

• Large Skillet or Wok: Essential for high-heat stir-frying and getting that perfect sear on beef.
• Sharp Knife: Crucial for slicing flank steak into thin, even strips.
• Cutting Board: Provides stable surface for precise meat preparation.
• Mixing Bowl: Used for coating beef strips with cornstarch.
• Tongs: Helps flip and move beef during cooking, ensuring even browning.
• Measuring Cups and Spoons: Ensures accurate ingredient quantities for balanced flavors.

Step-by-Step for Mongolian Beef and Noodle Success

• Prepare the Beef

Slice the flank steak into delicate, thin strips. Generously coat each piece with cornstarch, ensuring an even, light dusting. Allow the meat to rest for a few minutes, letting the cornstarch create a protective layer.

• Heat Up the Cooking Pan

Warm a large skillet or wok over high heat. Add a splash of oil and let it shimmer with anticipation. The pan should be sizzling hot before the beef touches its surface.

• Sear the Meat

Carefully place the cornstarch-coated beef strips into the scorching pan. Cook quickly, turning the pieces to achieve a golden-brown crust on all sides. The goal is a crispy exterior with a tender interior.

• Create the Savory Sauce

In a separate bowl, whisk together soy sauce, brown sugar, garlic, and ginger. This magical mixture will transform your beef from good to absolutely mouthwatering.

• Combine and Simmer

Pour the sauce over the seared beef. Stir gently to coat every strip, allowing the flavors to meld and the sauce to slightly thicken. Let it simmer for a few moments, creating a glossy, irresistible coating.

• Cook the Noodles

While the beef is simmering, prepare your noodles according to package instructions. Aim for al dente perfection – tender but with a slight bite.

• Bring It All Together

Toss the cooked noodles with the saucy beef. Sprinkle with green onions for a fresh, zesty finish. Serve immediately and watch everyone’s eyes light up with delight.

Pro Tweaks for Mongolian Beef and Noodle Flavor

• Meat Slicing Secret: Cut flank steak against the grain for maximum tenderness, using a sharp knife at a slight angle to ensure thin, elegant strips.
• Cornstarch Coating Trick: Shake off excess cornstarch after coating to prevent clumping and achieve a light, crispy exterior when stir-frying.
• Vegetarian Swap: Replace beef with firm tofu or seitan, pressing and marinating the protein to absorb rich flavors and maintain a similar texture.
• Gluten-Free Option: Use tamari instead of traditional soy sauce and replace wheat noodles with rice noodles or spiralized zucchini for a low-carb alternative.
• Spice Level Control: Adjust red pepper flakes or add sriracha to personalize heat intensity, making the dish mild for kids or extra spicy for heat lovers.

Serving Suggestions for Mongolian Beef and Noodles

• Flavor Fusion Plate: Serve this savory Mongolian beef over steamed white rice or brown rice for a classic Asian-inspired meal that soaks up the delicious sauce perfectly.
• Veggie Boost Companion: Add some crisp stir-fried green vegetables like broccoli, snap peas, or bok choy on the side to bring fresh color and extra nutrition to your plate.
• Garnish Glow-Up: Sprinkle thinly sliced green onions and toasted sesame seeds on top right before serving to add a pop of color, subtle crunch, and authentic Asian restaurant-style presentation.
• Spice Level Adventure: For those who love heat, offer a small dish of chili oil or sriracha sauce on the side, allowing each person to customize their spice intensity according to their preference.

Storing Leftovers of Mongolian Beef and Noodles

• Quick Refrigeration Strategy: Store leftover Mongolian beef and noodles in an airtight container within 2 hours of cooking to maintain freshness and prevent bacterial growth.
• Smart Reheating Technique: Warm refrigerated portions in a skillet over medium heat with a splash of water or broth to restore moisture and prevent dryness, stirring gently for even heating.
• Freezer-Friendly Approach: Pack cooled beef and noodles in freezer-safe containers, removing excess air to prevent freezer burn. Freeze for up to 3 months, ensuring best quality and taste.
• Meal Prep Magic: Prepare sauce and slice beef in advance, storing separately in the refrigerator for up to 3 days. This helps streamline cooking and reduces preparation time when ready to cook.

Savory Mongolian Beef And Noodle Recipe

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4.6 from 14 reviews

• Total Time: 25 minutes
• Yield: 5 1x

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Description

Savory Mongolian beef and noodle recipe delights with bold Asian flavors. Tender strips of beef mingle with silky noodles, creating a satisfying meal you’ll crave again and again.

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Ingredients

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• 1 lb flank steak or sirloin (thinly sliced against the grain)
• 8 oz (226 g) lo mein, udon, or spaghetti noodles (cooked according to package instructions)
• ⅓ cup (80 ml) low-sodium soy sauce
• ½ cup (120 ml) beef broth or water
• ¼ cup (50 g) brown sugar
• ¼ cup (30 g) cornstarch
• 2 tbsps (30 ml) vegetable oil
• 1 tbsp (15 ml) hoisin sauce
• 1 tbsp (15 ml) rice vinegar
• 1 tbsp (15 g) fresh ginger (minced)
• 3 cloves garlic (minced)
• ½ tsp red pepper flakes
• ½ cup (50 g) green onions (sliced)
• 1 tbsp sesame seeds

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Instructions

1. Prep Meat: Slice flank steak into thin, uniform strips to ensure even cooking and maximum flavor absorption.
2. Cornstarch Coating: Thoroughly dust beef strips with cornstarch, creating a delicate protective layer that will produce a crispy, golden exterior when seared.
3. Heat Preparation: Ignite wok or skillet to high temperature, generating an intense cooking surface for rapid caramelization and flavor sealing.
4. Meat Searing: Execute quick stir-frying in small batches, developing rich golden-brown crusts on beef strips without overcrowding the cooking surface.
5. Aromatic Foundation: Swiftly sauté minced garlic and ginger in the same pan, releasing robust flavors and creating a fragrant base for the sauce.
6. Sauce Integration: Introduce sauce mixture, allowing it to simmer and transform into a glossy, rich coating that will envelop the beef and noodles.
7. Flavor Fusion: Reunite seared beef with sauce, gently tossing to ensure comprehensive and even glaze coverage across each meat strip.
8. Noodle Combination: Incorporate pre-cooked noodles into the wok, thoroughly mixing to create a harmonious blend of textures and deeply infused flavors.
9. Final Flourish: Embellish with freshly chopped green onions and a sprinkle of sesame seeds, adding vibrant color and crisp textural contrast to the completed dish.

Notes

• Control Moisture When Coating: Pat beef strips completely dry before adding cornstarch to ensure maximum crispiness and prevent soggy texture.
• Manage High Heat Carefully: Use a well-seasoned wok or cast-iron skillet to handle intense heat without burning meat, maintaining optimal searing temperature.
• Batch Cooking Is Critical: Cook beef strips in small portions to prevent overcrowding, which leads to steaming instead of achieving golden-brown caramelization.
• Sauce Thickness Matters: Allow sauce to reduce and thicken naturally; if too thin, mix a small cornstarch slurry to achieve desired glossy consistency without diluting flavor.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner, Lunch
• Method: Frying
• Cuisine: Mongolian

Nutrition

• Serving Size: 5
• Calories: 480
• Sugar: 10 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 70 mg