Mongolian Beef Noodles

Bold, savory, and slightly sweet, these Mongolian Beef Noodles are a flavorful twist on a Chinese-American takeout favorite. Tender strips of beef are stir-fried with garlic and ginger, then tossed in a glossy soy-based sauce with chewy noodles and crisp-tender vegetables. It’s a one-pan meal that’s fast, satisfying, and loaded with rich umami flavor.

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Why You’ll Love This Recipe
One-Pan Wonder – Minimal cleanup and ready in under 30 minutes.
Restaurant-Quality – All the bold flavor you love from takeout, made healthier at home.
Customizable – Switch up the protein, veggies, or noodles to suit your taste.
Perfect for Weeknights – Quick-cooking and family-friendly.
Meal Prep Friendly – Tastes even better the next day!

Ingredients You’ll Need

For the Beef:

• 1 lb flank steak or thinly sliced beef sirloin
• 2 tbsp cornstarch
• 1 tbsp vegetable oil (or any neutral oil)
• ½ tsp salt
• ½ tsp black pepper

For the Sauce:

• ½ cup low-sodium soy sauce
• ⅓ cup brown sugar
• ¼ cup water
• 2 tbsp hoisin sauce
• 2 tsp sesame oil
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry to thicken)

For the Noodles & Veggies:

• 8 oz lo mein noodles, udon, or spaghetti
• 1 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup carrots, julienned or shredded
• 1 red bell pepper, thinly sliced
• 4 green onions, chopped (separate whites and greens)
• 1½ cups baby spinach or bok choy (optional for added greens)

For Garnish:

• Sesame seeds
• Extra green onions
• Chili flakes or sriracha (for heat, optional)

Tools You’ll Need

• Large skillet or wok
• Medium pot (for noodles)
• Tongs or spatula
• Knife and cutting board
• Mixing bowls

Step-by-Step Instructions

Step 1: Cook the Noodles
Bring a medium pot of water to a boil.
Cook noodles according to package instructions until al dente.
Drain, rinse under cold water, and set aside.

Step 2: Prepare the Beef
Thinly slice beef against the grain.
Toss in a bowl with cornstarch, salt, and black pepper until evenly coated.
This helps the beef get a nice sear and gives the sauce a silky texture.

Step 3: Sear the Beef
Heat 1 tbsp vegetable oil in a large skillet or wok over high heat.
Add beef in a single layer (in batches if needed) and sear for 1–2 minutes per side until browned.
Transfer beef to a plate and set aside.

Step 4: Stir-Fry the Aromatics and Veggies
In the same pan, add another 1 tbsp of oil if needed.
Sauté garlic, ginger, and the white parts of the green onions for 30 seconds until fragrant.
Add carrots and bell peppers, stir-fry for 2–3 minutes until slightly tender but still crisp.
Add spinach or bok choy, if using, and stir just until wilted.

Step 5: Make the Sauce
In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil, and water.
Pour the sauce into the skillet and bring to a simmer.
Add the cornstarch slurry and stir until the sauce thickens, about 1–2 minutes.

Step 6: Combine Everything
Return the cooked beef and drained noodles to the skillet.
Toss everything together until evenly coated in the glossy sauce.
Cook for 1–2 more minutes until heated through.

Step 7: Garnish and Serve
Turn off the heat and sprinkle with sesame seeds, green onion tops, and chili flakes if desired.
Serve hot with chopsticks or forks and enjoy the comforting, flavorful goodness.

Tips for Perfect Mongolian Beef Noodles
Slice Beef Thin – For quick cooking and tenderness, slice against the grain.
Don’t Overcook the Noodles – They’ll cook more when tossed with the sauce.
Use High Heat – A hot skillet ensures a good sear and quick stir-fry.
Customize Your Veggies – Snap peas, mushrooms, or broccoli work great here.
Balance the Sauce – Taste before serving; adjust with more sugar, soy, or vinegar as needed.

Serving Suggestions
With Egg Rolls or Dumplings – Perfect for a takeout-style feast at home.
On a Bed of Steamed Rice – If you want to skip noodles.
With a Cucumber Salad – A cool, crisp contrast to the rich, warm noodles.
Topped with a Fried Egg – For extra richness and protein.
With Miso or Hot and Sour Soup – Start the meal with a light, flavorful soup.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze for up to 2 months (note: noodles may soften slightly when thawed).

Reheating:
Stovetop: Reheat in a skillet over medium heat with a splash of water or broth.
Microwave: Heat in intervals, stirring every 30 seconds until warmed through.

Frequently Asked Questions

1. Can I use a different protein?
Absolutely! Try ground beef, chicken, tofu, or shrimp for variety.

2. Are Mongolian Beef Noodles spicy?
Not by default, but you can add chili flakes, hot sauce, or sriracha for heat.

3. Can I make this gluten-free?
Yes! Use tamari instead of soy sauce and gluten-free noodles.

4. Can I make it ahead of time?
Yes—make the sauce and cook the beef in advance. Reheat everything together when ready.

5. What noodles work best?
Lo mein, udon, or spaghetti all work well. Choose based on your texture preference.

Final Thoughts
Mongolian Beef Noodles are the perfect answer to weeknight dinner fatigue—quick to make, full of deep flavor, and endlessly satisfying. Whether you’re feeding a crowd or just craving some comfort food, this one-pan meal delivers big on taste with very little hassle.

Try it out tonight and bring bold, saucy satisfaction to your dinner table. Don’t forget to rate and share your dish online—we love seeing your kitchen creations!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Asian-American

Nutritional Information (Per Serving):
Calories: 470 | Protein: 29g | Carbohydrates: 45g | Fat: 20g | Fiber: 4g | Sodium: 690mg

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