Mongolian Beef Noodles – Crispy beef, glossy sweet salty sauce, chewy noodles, and enough garlic to keep the vampires away. Takeout, but make it pajama friendly.
Saddle Up, It’s Noodle Time
You know that feeling when you order Mongolian beef, and you’re halfway through the carton wishing you had twice as much sauce and extra noodles? Yeah. This recipe fixes that.
We’re talking seared beef with crispy edges, swimming in a soy brown sugar ginger situation that clings to every single noodle like it knows exactly what it’s doing. It’s fast, it’s easy, and it’s way cheaper than feeding your DoorDash habit again.
Bonus: You don’t even have to put on pants to eat this. Which, frankly, is the dream.
Why You’ll Love This Mongolian Beef Noodles
- It’s like takeout but cheaper, faster, and you don’t have to tip anyone, unless you count yourself.
- Tender beef, slurp worthy noodles, and a sweet salty sauce that sticks to every bite, you’ll want to drink it.
- Comes together in 35 minutes, which is about the time it takes to find your car keys.
- Works with whatever noodles you’ve got lying around. Rice noodles, egg noodles, even spaghetti in a pinch, no judgment here.
- Leftovers? Ha. Good luck. This dish doesn’t make it past dinner.
Before You Start: Tips & Ingredients
- Pick the right beef. Flank steak is my go-to because it’s lean, tender, and soaks up sauce like a champ. Slice it thin and against the grain unless you enjoy chewing forever.
- Noodles are flexible. Rice noodles keep things light, but lo mein or even spaghetti works if that’s what’s in the pantry.
- Cornstarch = glossy magic. It thickens the sauce and gives that “restaurant sheen” you only thought you could get from takeout.
- Don’t skip the ginger. Fresh ginger is what makes Mongolian beef taste, well, Mongolian beef. Powder just won’t cut it here.
- Quick stir-fry mindset. Have everything prepped before you turn on the stove. Once the beef hits the pan, things move fast.
Serving Suggestions
- Steamed broccoli or snap peas: Because every good noodle pile deserves a crunchy green sidekick.
- Cucumber salad: Cool and refreshing, balances out the sweet-salty sauce without stealing the spotlight.
- Extra noodles: Honestly, just double the recipe. Nobody has ever regretted too many noodles.
- Chili oil or sriracha: For the spice fiends who want their eyebrows singed.
- Eat straight from the pan: Less dishes, more happiness. Bonus points if you don’t even bother with chopsticks.
Frequently Asked Questions
Yep. Flank steak is ideal, but skirt steak or sirloin work too. Just slice thin and against the grain or you’ll be chewing forever.
Not at all. Egg noodles, lo mein, even spaghetti if that’s what’s in your cupboard. Sauce this good doesn’t discriminate.
Yes. Toss in red pepper flakes, chili oil, or a sliced fresh chili if you want some heat. Totally optional, totally amazing.
Sure, but the noodles will soak up the sauce in the fridge. Add a splash of water or broth when reheating to loosen things back up.
Nope. Any big skillet works. The key is high heat and not crowding the beef so it gets those crispy edges.
You can, but then you’ll have watery sauce and sad noodles. Cornstarch is what makes that glossy magic happen.
Store leftovers in an airtight container in the fridge for up to 4 days. For freezing, pack it tightly, freeze up to 2 months, and add a splash of broth when reheating to bring it back to life.
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Ingredients
- 8 ounces rice noodles , or any Asian style noodles
- 1 pound flank steak , thinly sliced against the grain
- 2 tablespoons vegetable oil
- 1 large onion , sliced
- 4 cloves garlic , minced
- ½ cup soy sauce, low sodium
- ½ cup beef broth
- ¼ cup brown sugar
- 2 teaspoons fresh ginger , grated
- 1 tablespoon cornstarch , mixed with 2 tablespoons water
- 3 green onions , chopped
- 1 teaspoon red pepper flakes , optional, for heat
- sesame seeds, for garnish
Instructions
- Cook the rice noodles according to package instructions until just tender. Drain and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef in a single layer and sear until browned and crispy on both sides, about 1-2 minutes per side. Remove the beef from the skillet and set aside.
- In the same skillet, add the sliced onion and minced garlic. Sauté for about 3-4 minutes until the onions are tender and the garlic is fragrant. To the onions and garlic, add the soy sauce, beef broth, brown sugar, and grated ginger.
- Bring the mixture to a simmer. Stir in the cornstarch and water mixture to thicken the sauce.
- Return the beef to the skillet with the sauce and add the cooked noodles. Toss everything together to coat the noodles and beef evenly with the sauce. Cook for an additional 2-3 minutes to heat everything through.
Recipe Notes
- Beef prep: Slice thin and against the grain so it stays tender. Toss it in cornstarch before searing for that crispy edge.
- Noodle swaps: Rice noodles are classic, but lo mein or even spaghetti works in a pinch. Use what you’ve got.
- Sauce thickening: Cornstarch is your friend. Skip it and you’ll have a thin sauce that won’t cling to noodles.
- Reheat tips: Noodles soak up sauce in the fridge, so add a splash of broth or water when reheating.
- Make ahead: The beef and sauce can be prepped in advance. Cook noodles fresh for the best texture.
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