Mongolian Beef Noodles Stir-Fry

Mongolian Beef Noodles delivers the bold flavors you crave in a lightning-fast weeknight meal. Tender strips of beef join crisp vegetables and satisfyingly chewy noodles, all wrapped in a glossy Mongolian sauce with the perfect balance of sweetness and savoriness. When everyone comes home hungry and dinner needs to impress fast, this is the dish I pull out I have cooked it for gatherings and quiet evenings alike, and it never fails.

The first time I made this recipe, I was amazed by how quickly it came together and how little was left in the pan by the end. Once, I doubled it for friends and not a single noodle remained.

Ingredients

• Flank steak thinly sliced against the grain: This cut cooks quickly and stays juicy If available look for grass fed options for the cleanest flavor
• Cornstarch: Helps the beef crisp up and thickens the sauce Opt for organic for best results
• Salt and black pepper: Enhance the beef’s own depth and seasoning
• Dried udon or lo mein noodles: Choose chewy fresh varieties if possible Check labels for quality brands that only use wheat and salt
• Vegetable oil: Has a high smoke point for stir frying Select a neutral variety
• Red bell pepper: Slices add sweetness and vibrant color Choose one with glossy skin and firm flesh
• Snow peas: Trimmed for crunch and light bright flavor Seek out pods with no spots
• Green onions: Add oniony zip and fresh color Use both the white and green parts
• Garlic: Fresh cloves bring pungency and warmth Use firm bulbs with tight skins
• Fresh ginger: Brightens and enlivens the sauce Go for heavy pieces with no wrinkles
• Low sodium soy sauce: The backbone of the Mongolian sauce Pick naturally brewed for best depth
• Dark brown sugar: Adds molasses flavor and helps caramelize sauces Use soft moist sugar
• Hoisin sauce: Brings a sweet savory umami quality Look for smooth texture without any bitterness
• Oyster sauce: Intensifies the savory notes Opt for a rich glossy sauce
• Beef broth: Rounds out the sauce and boosts meaty flavor Use low sodium to control the saltiness
• Toasted sesame oil: Finishes with nutty aroma Use fresh oil and store in the fridge
• Crushed red pepper flakes: Optional for subtle heat Seek fresh flakes for brightest flavor

Instructions

Prep the Beef:

Toss sliced flank steak thoroughly with cornstarch salt and black pepper until every piece is evenly coated Lay the beef on a plate and let it sit for at least five minutes so the coating can adhere This is essential for getting that velvety texture in the finished dish

Cook the Noodles:

Boil water in a saucepan Cook your noodles according to the package instructions stirring occasionally until just al dente Drain and rinse briefly with cool water to prevent sticking Set aside in a colander

Mix the Sauce:

In a small mixing bowl whisk together the soy sauce brown sugar hoisin sauce oyster sauce beef broth sesame oil and if desired red pepper flakes Beat until the sugar dissolves and everything is smoothly combined

Sear the Beef:

Heat a large wok or heavy skillet over medium high Add one tablespoon of vegetable oil swirling to coat the surface When hot add the beef in a single layer Do not crowd the pan Sear each piece for around one to two minutes on each side until browned and just cooked through Transfer the beef to a plate and set aside

Stir fry the Vegetables:

Return the pan to medium high Add the remaining oil Toss in the bell pepper snow peas and green onions Stir fry briskly for about two to three minutes You want the vegetables to stay crisp and colorful without burning

Aromatics Go In:

Add minced garlic and ginger to the hot pan Stir constantly for about thirty seconds just until they release their aroma Be careful not to let them brown

Combine and Simmer:

Return the beef to the pan Pour in the sauce mixture Use a spatula or tongs to toss everything evenly Let it come to a lively simmer so the sauce thickens and coats the beef and veggies

Add the Noodles:

Add the drained noodles to the wok Toss quickly yet gently for two minutes making sure every strand is coated in glossy sauce and the dish is fully heated Garnish with extra green onions before serving

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Flank steak is the star of the show here I love how it soaks up the sweet savory sauce and adds the perfect texture Growing up my family would fight over the last strip of beef in every noodle dish and this recipe brings me right back

Storage Tips

Leftover Mongolian Beef Noodles keep for up to three days in an airtight container in the refrigerator For best results reheat in a skillet with a splash of broth to loosen the sauce The noodles will continue to absorb flavor as they sit making leftovers extra tasty If you want to freeze portion out the beef and vegetables with sauce but keep the noodles separate to avoid them becoming mushy

Ingredient Substitutions

No flank steak on hand Use chicken breast tofu or even tempeh All work beautifully Try rice noodles or even whole wheat spaghetti if you need a gluten free swap Replace snow peas with green beans or asparagus for a seasonal touch Oyster sauce can be switched for extra hoisin or a splash of mushroom soy for a vegetarian version

Serving Suggestions

Top your bowl with sesame seeds and a sprinkle of fresh cilantro for a pop of green Add a quick cucumber salad or stir fried bok choy on the side For a full meal set out some steamed dumplings or spring rolls alongside and finish with sliced oranges for a fresh dessert

Cultural and Historical Perspective

Mongolian Beef in its restaurant form is a classic of Chinese American menus though it is not traditional to Mongolia The combination of sweet soy based sauce and tender meat owes its inspiration to broader Chinese stir fry traditions Adding noodles is a true home cook’s adaptation for a more complete meal Stir fries like this one are designed for speed and flexibility which is why they have become favorites in countless kitchens

Seasonal Adaptations

Try sugar snap peas in spring Add shredded carrots and use red cabbage in winter months Swap in sliced zucchini or fresh corn in summer for crunch

Success Stories

Many home cooks have written to me after serving this at family dinners It is a guaranteed kid pleaser and even beginner cooks are proud to pull it off at their own table Some tell me it is their go to when hosting because it comes out reliably delicious and beautiful every time

Freezer Meal Conversion

For freezer prep portion the seared beef and vegetables along with sauce into freezer bags Label and lay flat to freeze When ready to serve thaw and reheat either on the stovetop or in the microwave Boil the noodles fresh and combine just before serving for the best texture

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Serve this dish piping hot and garnish with extra green onions if you like. Leftovers will taste even better the next day.

Frequently asked questions about this recipe

→ What noodles work best for this dish?

Udon or lo mein noodles are ideal as they offer a pleasantly chewy texture and absorb the sauce well.

→ Can I substitute beef with another protein?

Absolutely! Chicken breast, shrimp, or tofu can be substituted for beef to suit your preferences or dietary needs.

→ How can I make this dish spicier?

Increase the amount of crushed red pepper flakes or stir in a splash of chili oil for an extra kick.

→ Are there easy ways to add more vegetables?

Add shredded carrots, water chestnuts, or baby corn for extra crunch and color.

→ What should I serve alongside this meal?

This dish pairs nicely with a crisp white wine like Riesling or a light Asian lager. Steamed greens also work well.

→ How do I ensure the beef stays tender?

Slice the beef thinly against the grain and avoid overcooking for the juiciest, most tender results.