Mongolian Beef and Noodles

Mongolian Beef and Noodles is a delicious and savory dish that combines tender beef with flavorful, sweet-savory sauce and perfectly cooked noodles. This dish is easy to prepare at home and is perfect for a quick weeknight dinner or when you’re craving takeout-style Chinese food without leaving the house. The rich, glossy sauce is complemented by the savory beef and chewy noodles, making this a comforting and satisfying meal.

Why You’ll Love This Recipe

• Bold and Flavorful: The combination of soy sauce, brown sugar, and garlic creates a perfect balance of sweet and savory.
• Quick and Easy: This dish comes together in under 30 minutes, making it ideal for busy weeknights.
• Customizable: You can use any type of noodles you prefer and adjust the sweetness or spice level to suit your taste.
• Restaurant-Style: It’s a homemade version of your favorite Mongolian beef dish from your local restaurant.

Ingredients

this Recipe

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

For the Beef:

• 1 lb flank steak (or sirloin), thinly sliced against the grain
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil (for stir-frying)

For the Sauce:

• 1/4 cup soy sauce (low-sodium preferred)
• 1/4 cup brown sugar
• 1/4 cup water
• 1 tablespoon hoisin sauce (optional for extra flavor)
• 2 teaspoons minced garlic
• 1 teaspoon grated ginger (or 1/2 teaspoon ground ginger)
• 1 tablespoon rice vinegar (optional for acidity)
• 1 tablespoon sesame oil
• 1 teaspoon chili paste or red pepper flakes (optional for heat)

For the Noodles:

• 8 oz cooked noodles (egg noodles, lo mein, or any long pasta you prefer)
• 2 green onions, chopped (for garnish)
• Sesame seeds (optional, for garnish)

Directions

1. Prepare the Beef: In a bowl, toss the sliced beef with the cornstarch, ensuring each piece is lightly coated. This will help thicken the sauce and give the beef a crispy texture when stir-fried.
2. Cook the Noodles: Cook the noodles according to the package instructions, then drain and set them aside.
3. Make the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, water, hoisin sauce, garlic, ginger, rice vinegar, and sesame oil. If you like a bit of heat, add chili paste or red pepper flakes. Set the sauce aside.
4. Stir-Fry the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches to avoid overcrowding the pan. Cook for 2-3 minutes per batch until the beef is browned and crispy. Remove the beef from the skillet and set it aside.
5. Make the Sauce in the Skillet: In the same skillet, add the remaining tablespoon of vegetable oil. Pour in the sauce mixture and bring it to a simmer over medium heat. Let it cook for 2-3 minutes until the sauce thickens slightly.
6. Combine the Beef and Noodles: Return the beef to the skillet and toss to coat in the sauce. Add the cooked noodles to the skillet and stir everything together until the noodles are coated in the sauce and heated through.
7. Serve: Garnish with chopped green onions and sesame seeds, if desired. Serve immediately and enjoy!

Servings and Timing

• Servings: 4 servings
• Preparation Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 30 minutes

Variations

• Vegetarian Version: Use tofu or mushrooms as a substitute for the beef to make this dish vegetarian.
• Extra Veggies: Add vegetables such as bell peppers, broccoli, or snap peas for added nutrition and texture.
• Spicy Mongolian Beef: For more heat, increase the chili paste or add sliced fresh chilies to the sauce.

Storage/Reheating

• Storage: Store leftover Mongolian Beef and Noodles in an airtight container in the refrigerator for up to 2-3 days.
• Freezing: You can freeze the beef and sauce mixture separately from the noodles for up to 1 month. To reheat, thaw in the refrigerator overnight and stir-fry with the noodles in a pan until hot.
• Reheating: Reheat in the microwave or on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if necessary.

FAQs

Can I use another type of meat for Mongolian Beef?

Yes, you can use chicken, pork, or even shrimp as a substitute for the beef in this recipe. Just adjust the cooking time accordingly for each protein.

Can I make this dish less sweet?

If you prefer a less sweet flavor, reduce the amount of brown sugar and adjust the soy sauce and vinegar to taste.

Can I use a different type of noodle?

Yes, you can use lo mein noodles, egg noodles, or any pasta you like. Just be sure to cook them according to the package instructions.

Can I make this dish ahead of time?

While the beef and noodles are best served fresh, you can prepare the sauce and cook the beef ahead of time. Store them separately and combine them with freshly cooked noodles when ready to serve.

Can I make the sauce spicier?

Yes, you can increase the amount of chili paste, red pepper flakes, or even add sliced fresh chili peppers to the sauce for extra heat.

What can I serve with Mongolian Beef and Noodles?

Mongolian Beef and Noodles are great on their own, but you can serve them with steamed vegetables, fried rice, or a simple cucumber salad for added freshness.

Conclusion

Mongolian Beef and Noodles is a delicious, savory, and satisfying dish that is perfect for any night of the week. With tender beef, a rich sauce, and hearty noodles, this dish is sure to be a crowd-pleaser. Plus, it’s quick and easy to make at home, so you can enjoy restaurant-style Chinese food in the comfort of your own kitchen.

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