Description
So you want that sticky-sweet, savory takeout flavor but with actual noodles to soak up all that gorgeous sauce? This Mongolian Beef Noodles is basically everything you love about Mongolian beef but better, because now you’ve got slurpable noodles involved. We’re talking tender strips of beef coated in a glossy, ginger-garlic sauce that’s the perfect balance of sweet and savory, tossed with chewy noodles and crisp green onions. It’s the kind of dish that makes you wonder why you ever bothered with takeout when you can make something this good in about 30 minutes. My roommate literally stood in the kitchen eating it straight from the pan with chopsticks. No plates, no shame, just pure noodle joy.
Ingredients
For the Beef:
- 1.5 lbs flank steak or sirloin, sliced thin against the grain
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- Salt and pepper to taste
For the Sauce:
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar, packed
- 3 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 2 tsp cornstarch (for thickening)
- 1/4 tsp red pepper flakes (adjust to taste)
For the Noodles & Everything Else:
- 12 oz fresh or dried Asian noodles (lo mein, udon, or thick rice noodles work great)
- 3 tbsp vegetable oil (divided)
- 6 cloves garlic, minced
- 2 tbsp fresh ginger, minced or grated
- 6 green onions, cut into 2-inch pieces
- 1 tsp sesame seeds for garnish
Optional Add-Ins:
- 1 red bell pepper, sliced thin
- 1 cup snap peas or broccoli
- Extra green onions for serving
Instructions
Slice beef as thin as possible against the grain – this is crucial for tender meat. Pop it in the freezer for 15 minutes if you’re struggling to slice it thin.
Toss beef strips with 2 tbsp cornstarch, salt, and pepper. Make sure every piece is coated.
Mix all sauce ingredients in a bowl and whisk until sugar dissolves. Set aside.
Cook noodles according to package directions until just al dente. They’ll finish cooking in the sauce.
Drain and toss with a tiny drizzle of oil to prevent sticking. Set aside.
Don’t rinse them – you want that starch to help the sauce cling!
Heat 2 tbsp oil in a large wok or skillet over high heat until smoking hot.
Working in batches, sear beef strips for about 1-2 minutes per side until browned but not fully cooked through.
Don’t overcrowd the pan or you’ll steam instead of sear. Be patient!
Transfer cooked beef to a plate and set aside.
Lower heat to medium and add remaining 1 tbsp oil to the same pan.
Add garlic and ginger, stirring constantly for about 30 seconds until fragrant. Don’t burn it!
Add white parts of green onions and cook for another 30 seconds.
Give your sauce mixture a quick stir (cornstarch settles) and pour it into the pan.
Bring to a boil, then reduce to a simmer. The sauce will start to thicken in about 2-3 minutes.
It should coat the back of a spoon – that’s when you know it’s ready.
Add the beef back to the pan along with any accumulated juices.
Toss in the cooked noodles and use tongs to mix everything together.
Add green parts of green onions and any optional veggies.
Toss everything for 2-3 minutes until noodles are coated and heated through.
Taste and adjust – need more sweetness? Add a drizzle of honey. More savory? Splash of soy sauce.
Transfer to serving bowls or plates.
Garnish with sesame seeds and extra green onions.
Grab chopsticks and prepare for noodle nirvana.
Notes
This is a complete meal on its own, but a simple cucumber salad adds nice crunch.
Pair with some steamed edamame or spring rolls for a full spread.
Cold beer or iced green tea cuts through the richness perfectly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~52g
- Protein: ~32g