Description

Mongolian Beef and Noodles is a fast and flavorful stir-fry dish featuring tender slices of beef tossed in a rich soy garlic sauce, served with chewy noodles. It’s the perfect fusion of sweet and savory, with just a hint of heat, ready in one skillet and under half an hour!

Ingredients

8 oz flank steak or sirloin, thinly sliced against the grain
2 tablespoons cornstarch
2 tablespoons vegetable oil, divided
8 oz lo mein noodles or spaghetti, cooked and drained
4 green onions, sliced (white and green parts separated)
3 cloves garlic, minced
1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
1 teaspoon sesame oil (optional)
1 tablespoon hoisin sauce (optional, for depth)
1/2 teaspoon red pepper flakes (optional, for a kick)

Sauce:

1/2 cup low-sodium soy sauce
1/3 cup brown sugar
1/4 cup water

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Instructions

Prep the beef: Toss the sliced beef in cornstarch and let sit for 10 minutes to tenderize and crisp up during cooking.
Make the sauce: In a small bowl, whisk together soy sauce, brown sugar, water, hoisin (if using), sesame oil, and red pepper flakes.
Sear the beef: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beef in batches and sear for 1–2 minutes per side until browned. Remove and set aside.
Cook aromatics: In the same pan, add the remaining oil, garlic, ginger, and the white parts of the green onions. Cook for 30 seconds until fragrant.
Combine: Pour the sauce into the skillet and bring to a simmer. Add the cooked beef and stir to coat. Let it simmer for 2–3 minutes to thicken slightly.
Add noodles: Toss in the cooked noodles and gently mix until everything is coated and heated through.
Serve: Top with green onion tops and extra sesame seeds if you like. Serve hot!

Notes

Add steamed broccoli, bell peppers, or snow peas for extra veggies.
Use rice noodles, soba, or even zucchini noodles for a twist.

Leftovers keep well in the fridge for up to 3 days.