Why You’ll Love This Recipe

Mongolian Beef and Noodles is a savory, slightly sweet stir-fry dish that combines tender strips of beef with chewy noodles, coated in a rich garlic-ginger soy sauce. Inspired by Chinese-American cuisine, this recipe is fast, flavorful, and perfect for busy weeknights. It’s a satisfying one-pan meal that delivers restaurant-style taste at home.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flank steak or sirloin cornstarchvegetable oilgarlicgingersoy saucesesame oilbrown sugarhoisin saucered pepper flakesgreen onionslo mein or udon noodleswater

directions

Slice the beef thinly against the grain and toss it with cornstarch to coat evenly. Set aside for 10 minutes.

Cook the noodles according to package instructions. Drain and set aside.

In a small bowl, whisk together soy sauce, sesame oil, brown sugar, hoisin sauce, red pepper flakes, and a splash of water.

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef and sear until browned and cooked through. Remove and set aside.

In the same pan, add a bit more oil if needed and sauté the garlic and ginger until fragrant, about 30 seconds.

Pour in the sauce mixture and let it simmer for 2–3 minutes until slightly thickened.

Return the beef to the pan, add the cooked noodles, and toss everything together until well coated.

Stir in chopped green onions and cook for another minute before serving.

Servings and timing

This recipe serves 4 people.Preparation time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes

Variations

Use rice noodles or spaghetti if lo mein isn’t available.

Add stir-fried vegetables like bell peppers, carrots, or broccoli for extra texture and nutrition.

Swap beef with chicken or tofu for a different protein option.

Add a splash of rice vinegar or lime juice for a tangy twist.

Top with sesame seeds or chopped peanuts for crunch.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in a skillet over medium heat with a splash of water or soy sauce to refresh the noodles.Avoid microwaving too long as the beef can become chewy.

FAQs

What type of beef works best for this dish?

Flank steak or sirloin are ideal because they cook quickly and stay tender when sliced thin.

Can I make this ahead of time?

Yes, you can prepare the sauce and beef in advance. Cook everything together just before serving.

Is Mongolian Beef very spicy?

It’s mildly spicy. Adjust the red pepper flakes to suit your heat preference.

Can I make this gluten-free?

Yes, use gluten-free tamari instead of soy sauce and choose gluten-free noodles.

Do I need a wok?

No, a large skillet or frying pan works just as well.

Can I freeze Mongolian Beef and Noodles?

It’s best enjoyed fresh, but you can freeze it for up to 2 months. Thaw and reheat gently.

What’s the key to tender beef?

Slice it thin against the grain and don’t overcook it—quick searing keeps it juicy.

How do I keep noodles from clumping?

Toss them with a little sesame oil after draining or add them immediately to the sauce.

What vegetables go well in this?

Snap peas, mushrooms, baby corn, or bok choy are great additions.

Can I double the recipe?

Absolutely, just cook the beef in batches so it browns instead of steams.

Conclusion

Mongolian Beef and Noodles is a flavorful, satisfying dish that brings bold Asian-inspired flavors to your kitchen in just 30 minutes. With its tender beef, slurp-worthy noodles, and rich sauce, it’s sure to become a go-to favorite for quick dinners or meal prep. Try it once and you’ll be hooked!