If you’re craving a meal that masterfully blends tender, crispy beef with luscious, saucy noodles, then you’ve just found your new favorite: the Mongolian Beef and Noodle Recipe. This dish brings together the rich, caramelized flavors of classic Mongolian beef with a comforting bed of perfectly cooked noodles, all coated in a mouthwatering sauce that balances savory, sweet, and a hint of spice. Whether you’re cooking for family or impressing friends at dinner, this recipe delivers bold tastes and satisfying textures that will have everyone coming back for seconds.
Ingredients You’ll Need
The magic behind this Mongolian Beef and Noodle Recipe lies in the simplicity and quality of the ingredients. Each element plays a crucial role in building layers of flavor, from the tender steak to the aromatic garlic and ginger, while the noodles soak up the delicious sauce for a dish that is as harmonious as it is crave-worthy.
- 1 pound flank steak, thinly sliced against the grain: Ensures tender bites that soak up the sauce beautifully.
- 1/4 cup cornstarch: Creates a light, crispy coating on the beef for perfect texture.
- 2 tablespoons vegetable oil: For a neutral frying base that crisps the beef evenly.
- 3 cloves garlic, minced: Adds a punch of fragrant savoriness.
- 1 tablespoon fresh ginger, minced: Brings warmth and a slight zing to the sauce.
- 1/2 cup low-sodium soy sauce: The salty, umami backbone of the dish.
- 1/2 cup brown sugar: Balances the saltiness with deep, caramelized sweetness.
- 1/4 cup water: Helps to loosen the sauce and meld flavors together.
- 1/2 teaspoon red pepper flakes (optional): Adds just the right hint of heat for excitement.
- 8 ounces lo mein or spaghetti noodles, cooked and drained: Acts as the perfect canvas for the rich beef and sauce.
- 4 green onions, sliced: Provides freshness and a burst of color.
- 1 tablespoon sesame oil: Infuses the dish with a nutty aroma and flavor.
- Sesame seeds for garnish (optional): Adds a delightful crunch and visual appeal.
How to Make Mongolian Beef and Noodle Recipe
Step 1: Prep and Coat the Beef
Start by tossing your thinly sliced flank steak in cornstarch until every piece is evenly coated. This step is key because the cornstarch helps create that addictive crispy exterior once cooked. Let your beef sit for about 10 minutes—this little wait makes a big difference.
Step 2: Sear the Beef
Heat vegetable oil in a large skillet or wok over medium-high heat. Working in batches, add the beef slices and sear until they develop a lovely brown crust on the edges, about 2 to 3 minutes on each side. Don’t overcrowd the pan to keep that crispiness intact! Remove the cooked beef to a plate and set aside.
Step 3: Build the Sauce
In the same skillet, toss in minced garlic and fresh ginger, sautéing them for about 30 seconds until fragrant. This quick step releases those gorgeous aromas that are foundational to this dish. Next, stir in the soy sauce, brown sugar, water, and optional red pepper flakes. Let everything simmer gently for 2 to 3 minutes until the sauce thickens slightly and feels silky and rich.
Step 4: Combine Noodles and Beef
Now, add your cooked noodles back into the skillet along with the seared beef. Toss everything together thoroughly so the sauce evenly coats every strand of noodle and slice of beef. This melding moment is where all the flavors come together for that authentic Mongolian Beef and Noodle Recipe experience.
Step 5: Final Touches
Sprinkle in your sliced green onions and drizzle the sesame oil over the top. Give it one more quick toss in the pan to mix the freshness of the onions and the nuttiness of the sesame oil throughout the dish. Serve immediately while warm and tempting.
How to Serve Mongolian Beef and Noodle Recipe
Garnishes
For an extra flourish, sprinkle toasted sesame seeds over the finished dish. They add a wonderful subtle crunch and a beautiful visual contrast that takes your presentation to the next level. Fresh cilantro or additional green onions also make fantastic garnishes, enhancing freshness and color.
Side Dishes
This Mongolian Beef and Noodle Recipe shines as a complete meal on its own, but pairing it with simple sides like steamed broccoli, snap peas, or a cucumber salad balances the richness and adds a crisp texture. A light miso soup or edamame also complements the savory profile perfectly and rounds out the dining experience.
Creative Ways to Present
For a fun twist, serve this dish in individual bowls topped with a fried egg or crispy wonton strips for a textural surprise. You could even turn it into a lettuce wrap filling for a low-carb option that’s equally flavorful. The versatility is just one reason this recipe is a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Place any leftover Mongolian Beef and Noodle Recipe in an airtight container and refrigerate for up to 3 days. The flavors actually tend to deepen overnight, but the noodles may soak up more sauce, so a quick reheat with a splash of water or broth will revive the perfect texture.
Freezing
You can freeze leftovers by portioning the dish into freezer-safe containers. Freeze for up to 2 months. When ready, thaw overnight in the fridge. Because of the noodles, texture may soften a bit upon thawing, so it’s best eaten within a couple of months for peak flavor.
Reheating
Reheat gently in a skillet over medium heat, stirring occasionally to warm evenly. Adding a teaspoon or two of water or broth helps loosen the sauce and prevents the noodles from drying out. Microwaving works too—just cover loosely and heat in short bursts, stirring in between.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak is ideal for its tenderness and quick cooking, sirloin or skirt steak can also work well if sliced thinly against the grain. Just be mindful of cooking times to avoid toughness.
Is this recipe very spicy?
The heat level is completely up to you. The red pepper flakes are optional and can be adjusted or omitted depending on your taste. This way you can keep it mild or add a little kick.
Can I make this gluten-free?
Yes! Swap out the low-sodium soy sauce for tamari, which is gluten-free, and replace ordinary noodles with rice noodles. The sauce will still be delicious and the dish remains just as satisfying.
How do I prevent the noodles from getting mushy?
Cook the noodles just until al dente and rinse them under cold water to stop further cooking. Toss them lightly in oil to prevent sticking before combining with the beef and sauce at the last minute.
Can I prepare parts of this recipe ahead of time?
Definitely. You can slice and coat the beef ahead, even prepare the sauce separately. Just reheat and toss everything together when you’re ready for dinner to keep that freshly cooked taste and texture.
Final Thoughts
There’s something incredibly satisfying about this Mongolian Beef and Noodle Recipe that feels both luxurious and comforting. It’s a fantastic weeknight dinner idea that comes together quickly but tastes like you spent hours perfecting it. I can’t wait for you to make it and watch it become a staple in your own kitchen and maybe even your go-to dish for sharing with friends and family.
Print
Mongolian Beef and Noodle Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Lactose
Description
This Mongolian Beef and Noodle recipe features tender, thinly sliced flank steak coated in a flavorful soy and brown sugar sauce, stir-fried with garlic, ginger, and green onions, then tossed with noodles for a quick and satisfying Asian-inspired main course perfect for weeknight dinners.
Ingredients
Beef and Coating
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
Sauce and Seasonings
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 1/2 teaspoon red pepper flakes (optional)
Other Ingredients
- 2 tablespoons vegetable oil
- 8 ounces lo mein or spaghetti noodles, cooked and drained
- 4 green onions, sliced
- 1 tablespoon sesame oil
- Sesame seeds for garnish (optional)
Instructions
- Coat the Beef: In a large bowl, toss the thinly sliced flank steak with cornstarch until it is evenly coated on all sides. Let the beef sit for 10 minutes to allow the coating to set.
- Sear the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Working in batches to avoid overcrowding, add the coated beef slices and sear them until browned and crispy around the edges, about 2-3 minutes per side. Remove the cooked beef and set aside on a plate.
- Sauté Aromatics: In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant but not burnt.
- Make the Sauce: Stir in the soy sauce, brown sugar, water, and optional red pepper flakes. Bring the mixture to a simmer and cook for 2-3 minutes, stirring occasionally until the sauce slightly thickens.
- Combine Noodles and Beef: Add the cooked noodles and reserved beef back into the skillet with the sauce. Toss everything together to coat the noodles and beef evenly in the sauce.
- Finish and Serve: Stir in the sliced green onions and sesame oil. Cook for an additional 1-2 minutes to heat through. Serve the dish hot, garnished with sesame seeds if desired.
Notes
- For a gluten-free version, substitute low-sodium soy sauce with tamari and use rice noodles instead of lo mein.
- Adjust the amount of red pepper flakes based on your preferred spice level or omit entirely for no heat.
- Make sure not to overcrowd the pan when searing the beef to ensure crispy edges.
- Use fresh ginger and garlic for the best flavor.
