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
Scale
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.
