Mongolian Beef Noodles

Mongolian Beef Noodles are quick, saucy, and packed with flavor. Crispy beef, chewy noodles, and a sweet, savory, garlic-ginger sauce make this a better‑than‑takeout dinner in 35 minutes.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Mongolian

Keyword: beef recipe, mongolian beef, mongolian beef noodles

Servings:

Calories: 526kcal

Author: Joanna Cismaru

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

US Customary - Metric

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.

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.

Nutrition