There is something truly irresistible about this Mongolian Beef and Noodle Stir-Fry Recipe that makes it a go-to weeknight dinner for many. The tender slices of beef combine beautifully with a rich, slightly sweet soy-based sauce, all tossed with springy noodles and crunchy veggies. It has that perfect harmony of flavors and textures that feels both comforting and exciting, delivering a homemade takeout experience right at your table. Whether you’re cooking for family or craving a quick yet impressive meal, this dish is guaranteed to satisfy your taste buds and leave you eager for seconds.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the deep, savory notes and the perfect texture in this Mongolian Beef and Noodle Stir-Fry Recipe. Each element plays a role, from tenderizing the beef to balancing the sauce’s sweetness and spicing it up just right.
- Flank steak or sirloin, 1 lb: Thinly sliced against the grain for maximum tenderness and quick cooking.
- Cornstarch, 2 tbsp: Coats the beef to give it a lovely caramelized crust when seared.
- Soy sauce, ½ cup: The foundation of the sauce providing savory umami depth.
- Brown sugar, â…“ cup: Adds essential sweetness that balances the salty notes.
- Water, ¼ cup: Helps thin out the sauce to coat everything perfectly.
- Garlic, 2 cloves minced: Infuses the dish with bold aromatics.
- Fresh ginger, 1 tsp grated: Adds a fresh zing that lifts the flavors.
- Hoisin sauce, 1 tbsp (optional): Contributes extra complexity and slight sweetness.
- Red pepper flakes, ½ tsp (optional): For those who like a subtle kick of heat.
- Lo mein, udon, or spaghetti noodles, 8 oz: Cooked and drained, these noodles soak up the delicious sauce.
- Vegetable or sesame oil, 1 tbsp: For searing the beef and sautéing vegetables.
- Green onions, 4 sliced into 1-inch pieces: Adds freshness and a mild onion flavor.
- Shredded carrots or thinly sliced bell peppers, 1 cup (optional): Provides vibrant color and crunch.
- Sesame seeds and extra green onions: Perfect garnish to finish off the dish beautifully.
How to Make Mongolian Beef and Noodle Stir-Fry Recipe
Step 1: Marinate the Beef
Begin by tossing your thinly sliced beef with the cornstarch and a splash of soy sauce. This simple marinating step allows the cornstarch to help tenderize the meat, while the soy sauce imparts a deep flavor. Let it rest for 10 to 15 minutes as you gather the rest of your ingredients. This little patience pays off by delivering beef that’s juicy with a slight crispness on the edges.
Step 2: Prepare the Sauce
While the beef marinates, whisk together the rest of the sauce ingredients: soy sauce, brown sugar, water, garlic, ginger, hoisin if you’re using it, and red pepper flakes for a bit of heat. This sauce is the heartbeat of the Mongolian Beef and Noodle Stir-Fry Recipe and strikes a perfect balance between savory and sweet while layering in aromatic notes that make every bite sing.
Step 3: Sear the Beef
Heat the vegetable or sesame oil in a large skillet or wok over medium-high heat. Add the beef in a single even layer — if your pan isn’t large enough, cook in batches to avoid overcrowding and steaming the meat. Sear each side for 1 to 2 minutes until the beef is nicely browned and just cooked through. Remove the beef and set it aside; don’t worry, the flavor buildup in the pan is just beginning!
Step 4: Cook the Aromatics
In the same skillet, add a little more oil if needed, then quickly sauté the green onions along with the shredded carrots or bell peppers if you’re including them. Just 1 to 2 minutes until they soften slightly but keep their freshness and crunchiness, adding a delightful contrast to the tender beef and noodles.
Step 5: Combine and Simmer
Return the seared beef to the skillet and pour in your homemade sauce. Stir everything together, letting the sauce gently simmer for 2 to 3 minutes until it thickens just enough to glaze the beef beautifully. Now, toss in the cooked noodles and mix thoroughly so every strand is coated with that luscious sauce — this is where the magic of the Mongolian Beef and Noodle Stir-Fry Recipe really comes alive!
Step 6: Serve Hot
Plate your creation straight away and sprinkle generously with toasted sesame seeds and extra green onions. This finishing touch not only adds a nutty crunch but also a burst of vibrant green color that makes the dish as inviting visually as it is delicious.
How to Serve Mongolian Beef and Noodle Stir-Fry Recipe
Garnishes
The ideal toppings are simple yet impactful. Sprinkling toasted sesame seeds adds a lovely nutty flavor and texture, while fresh green onions provide a subtle sharpness that cuts through the richness. For a touch of freshness, a squeeze of lime on the side can be a delightful addition to brighten the overall flavor profile.
Side Dishes
This Mongolian Beef and Noodle Stir-Fry Recipe is hearty on its own, but pairing it with steamed jasmine rice or a crisp cucumber salad complements it perfectly. Light vegetable sides like sautéed bok choy or snap peas blend well without overpowering the main flavors, keeping the meal balanced and satisfying.
Creative Ways to Present
Want to impress extra? Serve the stir-fry over a nest of crispy fried noodles for texture play, or hollow out a bell pepper and spoon the stir-fry inside for an eye-catching presentation. Even turning it into lettuce wraps adds a fun, hands-on element that guests will love. These small additions inspire creativity while celebrating the core elements of the Mongolian Beef and Noodle Stir-Fry Recipe.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator. The flavors tend to meld beautifully overnight, making for a delicious next-day meal. It’s best enjoyed within 3 to 4 days to maintain freshness and texture.
Freezing
If you want to save this Mongolian Beef and Noodle Stir-Fry Recipe for longer, freezing is a great option. Place cooled portions into freezer-safe containers or heavy-duty bags, sealing tightly. It can be frozen for up to 2 months without losing much flavor, perfect for busy days when you want a quick, satisfying dinner.
Reheating
Reheat leftovers gently on the stovetop over medium heat to keep the beef tender and the sauce glossy. Add a splash of water or broth if the noodles have absorbed too much sauce and feel dry. The microwave works in a pinch but tends to sacrifice some texture, so stovetop is preferred for the best results.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak or sirloin is recommended for tenderness and quick cooking, you can substitute with skirt steak or even flank if sliced very thinly. Just keep in mind that tougher cuts may require marinating longer or slightly longer cooking times.
What noodles work best in this recipe?
Lo mein, udon, or even spaghetti noodles are all excellent choices. Pick whatever you have on hand or prefer, as long as they hold up to tossing in the sauce without becoming mushy. Fresh or dried noodles both work well after proper cooking.
Can I make this recipe vegetarian or vegan?
To create a vegetarian version, swap the beef for firm tofu, tempeh, or mushrooms. Use vegetable broth instead of water in the sauce and double-check your soy and hoisin sauces for vegan-friendly versions. The flavors will still be delicious and packed with umami.
Is this dish spicy?
The recipe includes optional red pepper flakes to add a mild heat. You can adjust the amount to suit your taste or leave them out entirely for a milder dish. It’s very flexible and can be tailored to your preferred spice level easily.
How long does it take to make this recipe?
From start to finish, the Mongolian Beef and Noodle Stir-Fry Recipe takes about 30 minutes. This makes it a perfect choice for a fast yet flavorful dinner that doesn’t skimp on quality or taste.
Final Thoughts
There is something truly comforting and exciting about the Mongolian Beef and Noodle Stir-Fry Recipe that keeps me coming back for more. It’s the kind of dish that feels special without demanding hours in the kitchen. If you’re ready to impress yourself and your friends with a flavorful, colorful, and satisfying meal, give this recipe a try. I promise it will become a cherished favorite in your dinner rotation!
Print
Mongolian Beef and Noodle Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese
Description
Experience the bold and savory flavors of this quick Mongolian Beef and Noodle Recipe. Tender strips of flank steak are marinated and seared to perfection, then combined with a rich, slightly sweet soy-based sauce and fresh vegetables. Tossed with your choice of noodles, this dish delivers a restaurant-quality meal at home in just 30 minutes.
Ingredients
Beef Marinade
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tbsp cornstarch
- 2 tbsp soy sauce
Sauce
- ½ cup low-sodium soy sauce
- â…“ cup brown sugar (packed)
- ¼ cup water
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (or ½ tsp ground ginger)
- 1 tbsp hoisin sauce (optional, for extra depth)
- ½ tsp red pepper flakes (optional)
Main Ingredients
- 8 oz lo mein, udon, or spaghetti noodles, cooked and drained
- 1 tbsp vegetable oil (or sesame oil for extra flavor)
- 4 green onions, sliced into 1-inch pieces
- 1 cup shredded carrots or thinly sliced bell peppers (optional)
Garnish
- Sesame seeds
- Additional green onions
Instructions
- Marinate the beef: In a bowl, toss the thinly sliced beef with cornstarch and soy sauce. Allow the beef to sit for 10 to 15 minutes to tenderize and absorb flavors while you prepare the sauce and cook the noodles.
- Make the sauce: In a small bowl or measuring cup, whisk together the soy sauce, brown sugar, water, minced garlic, grated ginger, hoisin sauce if using, and red pepper flakes for a balanced, flavorful sauce.
- Sear the beef: Heat vegetable or sesame oil in a large skillet or wok over medium-high heat. Add the beef slices in a single layer and sear for 1–2 minutes on each side until browned and just cooked through. Work in batches if necessary to avoid overcrowding. Remove the beef from the skillet and set aside.
- Cook the aromatics: In the same skillet, add a bit more oil if needed and sauté the green onions along with shredded carrots or thinly sliced bell peppers for 1–2 minutes until they begin to soften and release their fragrance.
- Bring it all together: Return the seared beef to the skillet. Pour the prepared sauce over the beef and vegetables, stirring to coat everything evenly. Simmer gently for 2–3 minutes until the sauce thickens slightly. Add the cooked noodles to the skillet and toss thoroughly until all ingredients are well combined and heated through.
- Serve hot: Garnish with sesame seeds and extra green onions for freshness and crunch. Serve immediately to enjoy the authentic takeout experience at home.
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- Feel free to use any type of noodles you prefer, such as udon, lo mein, or spaghetti.
- If you prefer less spice, omit the red pepper flakes.
- Substitute vegetable oil with sesame oil to deepen the flavor profile.
- This recipe can be easily doubled to serve more people.
