Description

Mongolian Beef and Noodles is a savory, sweet, and flavorful dish with tender beef slices, stir-fried with a delicious soy-based sauce and served with noodles. This quick and easy recipe captures the classic flavors of Mongolian beef and combines them with soft noodles for a perfect, satisfying meal!

Ingredients

Units Scale

1 lb flank steak (or sirloin), thinly sliced against the grain

8 oz noodles (lo mein or spaghetti works well)

2 tablespoons vegetable oil (for stir-frying)

3 cloves garlic, minced

1-inch piece ginger, minced

1/4 cup soy sauce (low-sodium recommended)

1/4 cup brown sugar (packed)

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon red pepper flakes (optional for heat)

2 green onions, chopped (for garnish)

1 tablespoon cornstarch (optional, for thickening)

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Instructions

Cook the noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, rice vinegar, and sesame oil. Set aside.
If desired, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry for thickening the sauce. 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 cook for 2-3 minutes until browned on one side. Flip the beef and cook for another 2-3 minutes until the beef is fully cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the minced garlic and ginger, and cook for about 30 seconds, or until fragrant.
Pour in the sauce mixture and bring to a simmer. If using cornstarch, add the slurry and stir until the sauce thickens (about 2 minutes).
Return the beef to the skillet, tossing it in the sauce until well coated and heated through.
Add the cooked noodles to the skillet, tossing everything together until the noodles are evenly coated in the sauce and beef.
Garnish with chopped green onions and red pepper flakes (optional) before serving.

Notes:

Notes

For added crunch, top the dish with sesame seeds or fried onions.
If you prefer a spicier dish, increase the amount of red pepper flakes or add a dash of hot sauce.
You can swap the flank steak for other cuts like sirloin or ribeye, but make sure to slice it thinly against the grain for tenderness.