Print

Mongolian Beef And Noodle Recipe

Mongolian Beef And Noodle Recipe
Print Recipe

A quick and delicious Mongolian Beef and Noodle recipe featuring tender, caramelized flank steak and wide egg noodles coated in a bold soy-based sauce with garlic and ginger. Ready in under 30 minutes, this savory and comforting dish is perfect for busy weeknights and easy to customize to suit different dietary preferences.

Ingredients

Scale

Main Ingredients

  • 8 oz flank steak, thinly sliced against the grain
  • 8 oz wide egg noodles
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 green onions, sliced (separate whites and greens)
  • 2 tbsp vegetable oil
  • 1/2 tsp red pepper flakes (optional)
  • 1 tbsp cornstarch

Optional Vegetables

  • 1 cup broccoli florets or sliced bell peppers

Instructions

  1. Prepare the Ingredients: Slice the flank steak thinly against the grain for tenderness. Mince the garlic and ginger finely to release their flavors. Slice the green onions thinly, separating the white parts from the green. Boil the wide egg noodles until just tender, drain and set aside.
  2. Marinate the Beef: In a bowl, toss the sliced beef with soy sauce, cornstarch, and a pinch of brown sugar. Allow it to marinate for about 10 minutes to tenderize the meat and coat it lightly for searing.
  3. Cook the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and sear until browned on all sides but not fully cooked, approximately 2-3 minutes. Remove the beef and set aside, keeping the skillet hot.
  4. Make the Sauce: In the same skillet, add more oil if necessary. Sauté the minced garlic, ginger, and white parts of the green onions until fragrant, about 30 seconds. Pour in soy sauce, brown sugar, and a small splash of water. Stir until the sugar dissolves and the sauce thickens slightly.
  5. Combine Everything: Return the seared beef to the pan along with the cooked noodles. Toss everything together to coat evenly with the sauce. Cook for another minute until heated through.
  6. Finish and Garnish: Turn off the heat. Sprinkle with the green onion tops and optional red pepper flakes. Serve immediately for the best flavor and texture.

Notes

  • Choose flank steak or skirt steak for the best flavor and tenderness when sliced thinly.
  • Do not overcrowd the pan; cook beef in batches to achieve a proper sear without steaming.
  • Use hot oil to brown the beef quickly and seal in juices.
  • Prepare all ingredients before cooking; stir-frying happens fast.
  • Adjust the sauce thickness by adding more cornstarch slurry if a thicker glaze is preferred.
  • Optional vegetables like broccoli, bell peppers, snap peas, carrots, or mushrooms can be added for extra nutrition and crunch.
  • To make gluten-free, use tamari or gluten-free soy sauce and substitute noodles with rice noodles or spiralized vegetables.
  • Store leftovers in airtight containers in the refrigerator up to 3 days; freeze separately if needed up to 2 months.
  • Reheat gently with a splash of water or broth to keep noodles moist.

Nutrition

Keywords: Mongolian Beef, Beef Noodles, Quick Dinner, Asian Stir Fry, Easy Weeknight Meal, Gluten Free Option

Find it online: https://recipesbykaeli.com/mongolian-beef-and-noodle-recipe/