Name: Mongolian Beef and Noodle Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb flank steak, thinly sliced against the grain; 2 tablespoons cornstarch; 2 tablespoons vegetable oil, divided; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; ½ cup low-sodium soy sauce; ⅓ cup brown sugar; ¼ cup water; ½ teaspoon red pepper flakes (optional); 8 oz rice noodles or lo mein noodles, cooked and drained; 3 green onions, sliced; sesame seeds for garnish (optional)

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If you’re searching for a delicious dinner that brings big flavor without a major time investment, this Mongolian Beef and Noodle Recipe is an absolute must-try! Juicy strips of beef are quickly seared and tossed in a glossy, savory-sweet sauce, then twirled with slurp-worthy noodles for a meal that’s fast, comforting, and always crowd-pleasing. Every forkful is a satisfying balance of tender meat, chewy noodles, and vibrant hints of garlic and ginger—a total homemade takeout win!

Mongolian Beef and Noodle Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Mongolian Beef and Noodle Recipe is how simple yet essential every ingredient is. Each one adds a layer of flavor, irresistible texture, or vibrant color to the finished dish—so don’t skip a thing!

Flank steak (1 lb, thinly sliced against the grain): For melt-in-your-mouth beef with perfect texture, always slice thinly across the grain.
Cornstarch (2 tablespoons): Lightly coats the beef to help crisp it up in the pan and thicken the glossy sauce.
Vegetable oil (2 tablespoons, divided): Perfect for achieving a good sear and stir-frying without overpowering flavor.
Garlic (3 cloves, minced): Infuses the dish with classic aromatic depth—fresh is best here!
Fresh ginger (1 tablespoon, grated): Adds zing and warmth; grate it finely for the best texture and flavor release.
Low-sodium soy sauce (½ cup): Brings rich umami flavor without making the sauce too salty.
Brown sugar (⅓ cup): The touch of sweetness balances the salty soy and brings caramel notes to the sauce.
Water (¼ cup): Just enough to bring the sauce together and help it coat every noodle.
Red pepper flakes (½ teaspoon, optional): For anyone who loves a gentle kick—add more or less to taste.
Rice noodles or lo mein noodles (8 oz, cooked and drained): These soak up every bit of sauce and bring that classic chewy texture.
Green onions (3, sliced): Lively pops of color and fresh flavor to finish the dish.
Sesame seeds (optional, for garnish): Sprinkle on top for a touch of nuttiness and subtle crunch.

How to Make Mongolian Beef and Noodle Recipe

Step 1: Prep and Marinate the Beef

Start by tossing the thinly sliced flank steak with cornstarch in a bowl, ensuring each piece is evenly coated. Let it rest for about 10 minutes—this is the secret to that irresistible crispy edge and helps the sauce cling to every bite.

Step 2: Sear the Beef to Perfection

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Work in batches so the beef sears, not steams. Cook each slice for 1 to 2 minutes per side. You’re looking for a little bit of browning on the outside while keeping the inside tender. Set the cooked beef aside on a plate while you build the sauce.

Step 3: Build That Signature Mongolian Sauce

Add the remaining tablespoon of oil to the pan, then toss in minced garlic and grated ginger. Let them sizzle for about 30 seconds—just enough for those aromatic flavors to bloom. Stir in soy sauce, brown sugar, water, and red pepper flakes if you like a hint of heat. Simmer for 2 to 3 minutes until the sauce thickens slightly and becomes glossy.

Step 4: Bring Everything Together with Noodles

Return the beef to the skillet and stir to coat in the rich, savory sauce. Add your cooked noodles (rice or lo mein, your pick!) and toss everything together until the noodles are evenly coated and the dish is heated through. The sauce should cling to every single strand, making each bite flavor-packed.

Step 5: Finish with Freshness and Serve

Once off the heat, shower the finished dish with sliced green onions and a sprinkle of sesame seeds if you’re feeling fancy. Serve immediately to enjoy the perfect balance of textures and flavors. That’s the Mongolian Beef and Noodle Recipe magic!

How to Serve Mongolian Beef and Noodle Recipe

Garnishes

For that classic takeout finish, sprinkle your Mongolian Beef and Noodle Recipe with vibrant sliced green onions and a dusting of toasted sesame seeds. They’re more than just a garnish—they add a pop of color, freshness, and gentle nuttiness to every forkful. If you want to go a little extra, add a few cilantro leaves or a squeeze of fresh lime for a bright, zesty twist!

Side Dishes

This dish is irresistibly satisfying on its own, but you can make it a feast with simple sides. Try a crunchy cucumber salad, some quick-steamed broccoli, or a few vegetable spring rolls. For a refreshing contrast, serve with pickled veggies, which cut through the savory richness perfectly and round out your Mongolian Beef and Noodle Recipe experience.

Creative Ways to Present

Feeling playful? Serve individual portions in big shallow bowls so those saucy noodles can really shine. Tangle the noodles with chopsticks for a fun twist, or layer everything on a bed of fresh greens for a lighter feel. For parties, put out bowls and let guests customize their own with extra veggies, chili flakes, or sesame oil drizzles—the Mongolian Beef and Noodle Recipe is a real crowd-pleaser any way you serve it.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have Mongolian Beef and Noodle Recipe leftovers, let them cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. The flavors mellow and meld even more overnight, making lunch the next day seriously mouthwatering.

Freezing

For longer storage, portion the cooled beef and noodles into freezer-safe containers or zip bags. Freeze for up to 2 months. When ready to enjoy, let thaw overnight in the fridge. The noodles may soften a bit, but the overall dish will still hit all the right notes.

Reheating

The best way to reheat is gently on the stove over medium heat with a splash of water to loosen the sauce. You can also use the microwave in 30-second bursts, stirring in between. Either way, avoid overheating so the beef stays tender and the noodles don’t go mushy.

FAQs

Can I use a different cut of beef?

Yes! While flank steak gives this Mongolian Beef and Noodle Recipe its signature tenderness, you can use sirloin, skirt steak, or even pre-sliced stir-fry beef for good results. Just be sure to slice thinly across the grain for the best texture.

Are there veggie options for this recipe?

Absolutely. Swap in firm tofu or your favorite meat alternative, and don’t hesitate to toss in veggies like bell peppers, shredded carrots, or snap peas when sautéing the aromatics. It’s a fantastic way to load up your Mongolian Beef and Noodle Recipe with extra color and nutrients.

What noodles work best?

Both rice noodles and lo mein noodles are classic options, but any stir-fry noodle will pair beautifully. Even spaghetti works in a pinch if that’s what you’ve got in the pantry—the sauce is the real star that makes anything taste great.

Can I make the sauce ahead of time?

Certainly! Mix up the sauce ingredients—soy sauce, brown sugar, water, and (optional) red pepper flakes—up to a week in advance. Store it in a jar in the fridge, then just sauté your aromatics, pour in your premade sauce, and finish the Mongolian Beef and Noodle Recipe in minutes.

Is this recipe kid-friendly?

Very much so. If you’re worried about spice, simply leave out the red pepper flakes. Kids tend to love the sweet-salty sauce and slurpable noodles, making this Mongolian Beef and Noodle Recipe a winning family dinner.

Final Thoughts

I genuinely hope you give this Mongolian Beef and Noodle Recipe a try—nothing beats the joy of sharing a dish that’s so easy, so satisfying, and so full of flavor. Whether you’re recreating your takeout favorites or looking for a weeknight win, this is a recipe you’ll want to make over and over again. Enjoy every bite!

Mongolian Beef and Noodle Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy a taste of Asian-inspired flavors with this delicious Mongolian Beef and Noodle recipe. Tender slices of flank steak are coated in a savory sauce and paired with noodles for a satisfying meal that’s perfect for a quick weeknight dinner.

Ingredients

Scale

For the Beef:

1 lb flank steak, thinly sliced against the grain
2 tablespoons cornstarch
2 tablespoons vegetable oil, divided

For the Sauce:

3 cloves garlic, minced
1 tablespoon fresh ginger, grated
½ cup low-sodium soy sauce
⅓ cup brown sugar
¼ cup water
½ teaspoon red pepper flakes (optional)

For Serving:

8 oz rice noodles or lo mein noodles, cooked and drained
3 green onions, sliced
sesame seeds for garnish (optional)

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Instructions

Toss the Beef: Toss the sliced flank steak with cornstarch until evenly coated. Let sit for 10 minutes.
Sear the Beef: Heat 1 tablespoon of oil in a skillet, sear the beef until browned, then set aside.
Make the Sauce: Sauté garlic and ginger, then add soy sauce, brown sugar, water, and red pepper flakes. Simmer until thickened.
Combine Everything: Return beef to the skillet, add noodles, and toss to combine. Heat through.
Serve: Top with green onions and sesame seeds before serving.