These Easy Mongolian Beef Noodles are perfect for a quick and tasty dinner! Juicy beef stir-fried with colorful veggies and tossed in a sweet sauce makes it super yummy.
I love that this dish is ready in just 30 minutes! Pair it with a side of laughter and maybe a cold drink, and you have a dinner that everyone will enjoy. Who’s ready to eat? 🍜
Key Ingredients & Substitutions
Beef Flank Steak: Flank steak is great for this dish due to its tenderness. You can swap it with sirloin or even ground beef if that’s what you have. For a leaner option, try chicken or tofu, both work well with the flavors!
Noodles: Egg noodles are traditional, but feel free to use spaghetti, udon, or rice noodles if you prefer. If you’re gluten-free, rice noodles are a fantastic option!
Vegetable Oil: I like using vegetable oil, but canola or peanut oil also works beautifully for stir-frying due to their high smoke point. Olive oil isn’t the best here, as it can burn easily.
Soy Sauce: I recommend low sodium soy sauce for better control over saltiness. If you need a gluten-free option, tamari is an excellent substitution!
Brown Sugar: Honey or coconut sugar can be swapped for brown sugar. If you’re watching your sugar intake, consider using a sugar substitute that measures like sugar.
What’s the Best Way to Thinly Slice Beef?
Getting the perfect slices for your beef can make a big difference. Here’s my tip to make it easier:
- Chill the flank steak for about 30 minutes in the freezer before slicing. It firms up and is much easier to handle.
- Always slice against the grain. You can identify the grain as the direction the muscle fibers are running. Cutting against it makes the beef tenderer.
How Do I Make Sure My Sauce Stays Thick?
Thickening your sauce can be simple with the right approach:
- Mix cornstarch with water to create a slurry. This helps prevent lumps when added to the sauce.
- Make sure to bring your sauce to a simmer after adding the slurry. This activates the thickening power of the cornstarch.
Don’t forget to stir well after adding the slurry to ensure even thickening!
Easy Mongolian Beef Noodles
Ingredients You’ll Need:
For the Dish:
- 8 oz (225g) beef flank steak, thinly sliced against the grain
- 8 oz (225g) egg noodles or your preferred noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup green onions, chopped (reserve some for garnish)
- 1/2 cup shredded carrots (optional)
For the Sauce:
- 1/4 cup soy sauce (use low sodium if preferred)
- 1/4 cup water
- 1/4 cup brown sugar
- 1 tablespoon hoisin sauce (optional for extra flavor)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
For Seasoning and Garnish:
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
How Much Time Will You Need?
This delicious dish takes about 30 minutes from start to finish. You’ll spend around 10-15 minutes preparing and cooking, which makes it perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Noodles:
Start by cooking the egg noodles according to the package instructions until they’re al dente. Drain them and set aside for later.
2. Prepare the Beef:
In a bowl, take the thinly sliced beef and toss it with a pinch of salt and pepper. This adds flavor right from the start!
3. Stir-Fry the Beef:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add your seasoned beef and stir-fry for about 2-3 minutes, or until it’s just browned. Once done, remove the beef from the skillet and set it aside.
4. Sauté Aromatics:
In the same skillet, add the remaining tablespoon of vegetable oil. Then, sauté the minced garlic and grated ginger for about 30 seconds. This will fill your kitchen with wonderful aromas!
5. Add Veggies:
Next, toss in the chopped green onions and shredded carrots (if using). Stir-fry everything together for about 1-2 minutes until they are slightly softened.
6. Make the Sauce:
In a small bowl, combine the soy sauce, water, brown sugar, and hoisin sauce. Pour this mixture into the skillet and bring it to a gentle simmer.
7. Thicken the Sauce:
Stir in the cornstarch slurry and cook until the sauce thickens, which should take about 1 minute. This gives your dish a nice glossy finish!
8. Combine Beef and Sauce:
Return the cooked beef to the skillet and toss to coat it well with the sauce. Cook all together for another minute to heat it through.
9. Mix in the Noodles:
Finally, add the cooked noodles to the skillet and gently toss everything until the noodles are fully coated in that delicious sauce.
10. Taste and Adjust:
Take a moment to taste your dish and adjust any seasoning with additional salt or pepper if needed.
11. Serve and Enjoy:
Serve your Mongolian Beef Noodles hot, garnished with the reserved green onions and a sprinkle of sesame seeds if you like.
Enjoy your quick, delicious Mongolian Beef Noodles! They’re sure to please everyone at the table!
Frequently Asked Questions (FAQ)
Can I Use Other Cuts of Beef?
Absolutely! While flank steak is a great choice, you can also use sirloin, ribeye, or even ground beef. Just ensure the beef is thinly sliced for the best texture!
Can I Customize the Vegetables?
Yes! Feel free to add or substitute your favorite vegetables such as bell peppers, broccoli, or snap peas. They can add more color and nutrition to your dish!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.
Can I Make This Recipe Gluten-Free?
Yes! To make the dish gluten-free, use gluten-free soy sauce (like tamari) and rice noodles instead of egg noodles. This way, everyone can enjoy the tasty flavors!