Mongolian Beef with Noodles Recipe A 30-Minute Dinner

If you love the savory, slightly sweet flavors of Mongolian beef but want to skip the takeout line, you’re in the right place! This Mongolian Beef with Noodles recipe is quick, delicious, and perfect for busy weeknights. Tender strips of beef, crispy veggies, and soft noodles come together in a flavorful, glossy sauce that’s both comforting and satisfying. Ready in just 30 minutes, this dish is your new go-to for satisfying, homemade Asian-inspired meals.

Whether you’re a fan of classic Mongolian beef or looking to add a twist with noodles, this recipe provides the perfect balance of savory and sweet flavors. Plus, it’s incredibly easy to make, so you can enjoy restaurant-quality food without leaving home.

Why You’ll Love This Mongolian Beef with Noodles Recipe

1. Quick and Easy: With only 30 minutes from prep to plate, this recipe is perfect for anyone short on time but craving something full of flavor.

2. Perfect for busy nights: Packed with protein, vegetables, and carbs, this dish is a one-pan meal that hits all the right notes in terms of both flavor and convenience.

3. Better than Takeout: Forget the delivery fees and long wait times—this recipe surpasses any Mongolian beef takeout you could get, with a freshness and taste that’s simply unbeatable.

Ingredients for Mongolian Beef with Noodles

Before we dive into the cooking process, let’s take a look at the ingredients that will make this dish come together so wonderfully:

• Flank Steak: This cut of beef is lean, tender, and perfect for stir-frying. Be sure to slice it thinly against the grain to ensure it stays juicy and tender.
• Cornstarch: Used to lightly coat the beef, cornstarch helps create a crispy exterior while keeping the meat juicy inside.
• Vegetable Oil: For searing the beef to perfection and ensuring a nice golden-brown crust.
• Bell Peppers: Green bell peppers add a crisp, fresh crunch that contrasts beautifully with the tender beef and soft noodles.
• Ramen Noodles: Soft and slurp-worthy, ramen noodles are the perfect match for the rich sauce in this dish.
• Green Onions: Add a pop of color and a fresh, sharp flavor to balance the richness of the beef and sauce.
• Sesame Oil: imparts a toasty, nutty aroma that enhances the depth of the sauce.
• Soy Sauce: The base of the sauce, soy sauce, brings a deep umami flavor and a touch of saltiness.
• Brown sugar: adds a subtle sweetness to the sauce, balancing the saltiness and providing the dish with that irresistible flavor.
• Chicken Broth: Forms the flavorful base of the sauce and adds richness.
• Garlic: A must-have ingredient for that savory depth and aroma.
• Red Pepper Flakes: Provide a gentle heat to the dish, which you can adjust based on your preference.

How to Make Mongolian Beef with Noodles

Ready to get cooking? This recipe is simple, straightforward, and packed with delicious flavors. Here’s how you can whip up this savory meal in no time.

Step 1: Prepare the Beef

Start by slicing your flank steak into thin strips against the grain. This is important because cutting against the grain helps tenderize the meat, making it easier to chew. After slicing, place the beef in a large Ziploc bag, add the cornstarch, and shake it well to coat each piece evenly. The cornstarch will give the beef a nice crispy texture once it hits the hot oil.

Step 2: Sear the Beef and Bell Peppers

Heat the vegetable oil in a non-stick skillet over medium-high heat. Once the oil is hot, add the beef in batches, making sure not to overcrowd the pan. You want to sear the beef, not steam it, so working in batches ensures that each piece gets perfectly browned. Once done, set the beef aside.

In the same skillet, add the bell pepper strips and sauté for about 2-3 minutes until they soften slightly. You want them to retain some crunch for texture. Set them aside with the beef.

Step 3: Make the Sauce

Now, let’s build that incredible Mongolian beef sauce. In the same skillet, combine the sesame oil, soy sauce, brown sugar, chicken broth, garlic, and red pepper flakes. Bring it to a simmer and let it cook for about 5-7 minutes until it thickens slightly and becomes glossy. You want enough sauce to coat the noodles, so don’t let it reduce too much.

Step 4: Cook the Noodles

While the sauce is simmering, cook the ramen noodles according to the package instructions. Drain them and set them aside. If you prefer a different type of noodle, feel free to substitute ramen with udon or soba noodles for a fun twist!

Step 5: Combine Everything

Once the sauce has thickened, return the seared beef and bell peppers to the skillet. Toss everything together so the beef and peppers are well coated with the sauce. Then, add the cooked noodles and give them a good mix to ensure they soak up the delicious sauce. Sprinkle the chopped green onions over the top and serve immediately.

Expert Tips for the Best Mongolian Beef with Noodles

While this recipe is straightforward, a few tips can help elevate it to the next level and ensure your Mongolian Beef with Noodles turns out perfectly every time.

1. Slice the Beef Thinly

For the best results, slice the flank steak as thinly as possible. This ensures the beef cooks quickly and evenly, becoming tender without being chewy. If you find it difficult to slice the meat thinly, try partially freezing the beef for 20-30 minutes. This makes it easier to cut into thin, even strips.

2. Don’t Overcrowd the Pan

When searing the beef, be sure to cook it in batches if necessary. Overcrowding the pan traps steam, which can prevent the beef from getting that nice, crispy sear. Give each piece enough space to brown properly, and work in small batches to get that perfect texture.

3. Adjust the Heat Level

If you like your food spicy, feel free to increase the amount of red pepper flakes in the sauce. For a milder dish, reduce the red pepper flakes or omit them entirely. The beauty of this recipe is that you can adjust the heat level to your personal preference.

4. Use Low-Sodium Soy Sauce

Because soy sauce forms the base of the sauce, using a low-sodium variety can help control the saltiness of the dish. This also makes it easier to balance the flavor, especially if you’re adding other salty ingredients like the chicken broth. A lower-sodium soy sauce will still provide all the umami and depth of flavor without being too salty.

5. Coat the Beef with Cornstarch

The cornstarch coating on the beef creates a light, crispy texture when seared. It’s also key to locking in moisture, which ensures the beef stays juicy while still having that golden, crispy crust. Don’t skip this step—it’s crucial for achieving the perfect Mongolian beef.

6. Keep an Eye on the Sauce

When reducing the sauce, keep an eye on it so that it doesn’t become too thick. You want the sauce to be glossy and slightly thickened, but still pourable enough to coat the noodles. Stir it occasionally to prevent it from sticking to the bottom of the pan, and adjust the consistency by adding a little more chicken broth if needed.

Variations and Substitutes for Mongolian Beef with Noodles

This dish is incredibly versatile, and you can easily swap out ingredients to cater to your tastes or dietary needs. Here are some ideas for making the recipe your own:

1. Swap the Noodles

While ramen noodles are the classic choice for this dish, there are many other types of noodles you can use. If you’re looking for something with a little more bite, try udon or soba noodles. You could also use rice noodles for a gluten-free option or zucchini noodles for a lighter, low-carb alternative.

2. Try Different Cuts of Beef

While flank steak is the traditional choice for Mongolian beef, you can use other cuts like sirloin or skirt steak. These cuts are also great for stir-frying and will provide a slightly different texture and flavor. Just be sure to slice them thinly against the grain to keep the meat tender.

3. Add Vegetables

For extra color and nutrition, feel free to add more vegetables to the dish. Carrots, snow peas, or broccoli would all make excellent additions. Stir-fry them along with the bell peppers for a few minutes to keep them crisp and fresh.

4. Make it Sweet or Savory

If you like your Mongolian beef on the sweeter side, add a bit more brown sugar to the sauce. For a more savory dish, you can reduce the sugar slightly and add a splash of rice vinegar for some tang. A dash of hoisin sauce can also give the dish a deeper, richer flavor.

How to Serve Mongolian Beef with Noodles

Mongolian Beef with Noodles makes a hearty, satisfying meal on its own, but you can pair it with a variety of sides to round out the meal. Here are some ideas:

• Steamed Rice: Serve with steamed white or jasmine rice to balance the richness of the beef and sauce.
• Vegetable Stir-Fry: A simple vegetable stir-fry with broccoli, snow peas, or bok choy makes a great side dish that complements the flavors of the beef.
• Asian-Style Soup: A light, clear soup, like miso soup or hot and sour soup, would pair well with this flavorful noodle dish.
• Egg Rolls or Dumplings: For an appetizer or side, crispy egg rolls or dumplings are a perfect match for the rich, savory flavors of the Mongolian beef.

Storing and Reheating Mongolian Beef with Noodles

If you happen to have leftovers, storing and reheating Mongolian Beef with Noodles is easy.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish holds up well in the fridge and will still be flavorful the next day.
• Freezer: While the noodles may not freeze well, you can freeze the Mongolian beef separately. Allow the beef to cool before transferring it to a freezer-safe bag or container. The beef will keep in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat in a skillet or microwave.

Reheating

To reheat, place the leftovers in a skillet over medium heat and add a splash of water or chicken broth to loosen the sauce and prevent the noodles from drying out. Stir until everything is heated through. You can also microwave the leftovers in a covered dish, adding a little liquid to keep it from drying out.

Nutritional Information for Mongolian Beef with Noodles

Mongolian Beef with Noodles is a hearty and satisfying meal that combines protein, carbs, and vegetables in one dish. Here’s a breakdown of the nutritional content for one serving (based on a 4-serving recipe).

Is Mongolian Beef with Noodles Healthy?

While Mongolian Beef with Noodles is delicious, it’s important to be mindful of its nutritional content. The dish is relatively high in calories, fat, and sodium, so it’s best enjoyed as part of a balanced diet. However, you can make a few modifications to lighten it up:

• Reduce the oil: Use less vegetable oil when searing the beef and consider using a non-stick skillet to reduce the amount of oil needed.
• Opt for lower-sodium soy sauce: This can help significantly lower the sodium content of the dish.
• Increase the vegetables: Add more veggies like broccoli, carrots, or mushrooms to boost the fiber and nutrients of the meal.
• Substitute noodles: Swap ramen noodles for whole wheat or gluten-free noodles to make the dish lighter.

Why This Recipe Stands Out

What sets this Mongolian Beef with Noodles recipe apart from others is its balance of flavors and textures. The tender beef, crisp vegetables, and slurp-worthy noodles come together in a glossy, savory sauce that’s both sweet and salty. This recipe is not only easy to make but also adaptable to suit your tastes and dietary needs.

Additionally, it’s a great way to elevate a classic takeout dish and enjoy the flavors you love from the comfort of your own kitchen. The quick cooking time and simple ingredients make it an ideal choice for busy weeknights, and it’s guaranteed to satisfy your cravings for something savory, comforting, and delicious

FAQs On Mongolian Beef With Noodles

Can You Have Mongolian Beef with Noodles?

Yes, Mongolian beef with noodles is a popular variation of the traditional Mongolian beef dish. While classic Mongolian beef is typically served with rice, adding noodles to the dish creates a heartier, more filling meal. Noodles, such as ramen or udon, are a great base for the savory, sweet sauce and tender beef, making it a perfect choice for those who enjoy a noodle-based dish.

What is Mongolian Beef Served With?

Mongolian beef is traditionally served with steamed rice, which acts as a neutral base to balance the rich, savory flavors of the beef and sauce. In some variations, it is also served with noodles, as well as a side of stir-fried vegetables or pickled vegetables. The dish pairs well with light, crisp sides that help cut through the richness of the beef.

What are the Crispy Noodles in Mongolian Beef?

The crispy noodles in Mongolian beef are often made by deep-frying noodles until they are golden and crunchy. These noodles are sometimes used as a garnish, offering a delightful texture contrast to the tender beef and soft vegetables in the dish. The crispy noodles are not always part of the recipe but can be added for extra crunch and texture.

What are Mongolian Noodles Called?

Mongolian noodles are typically known as “Lo Mein” noodles, which are soft and chewy. These noodles are often stir-fried with vegetables and meat in Mongolian beef dishes. While there isn’t a specific noodle uniquely “Mongolian,” Lo Mein and similar stir-fry-friendly noodles are commonly used to create the dish. You can also use other types of noodles like ramen, udon, or soba depending on your preferences or availability.

Mongolian Beef with Noodles Recipe Card

Ingredients:

• 1 ½ pounds flank steak, sliced thinly against the grain
• ¼ cup cornstarch (for coating the beef)
• ¼ cup vegetable oil (for searing the beef)
• 1 green bell pepper, sliced into thin strips
• 8 oz ramen noodles, cooked according to package instructions
• 3 green onions, chopped (for garnish)

For the Sauce:

• 2 tablespoons sesame oil
• ¾ cup low-sodium soy sauce
• ⅔ cup brown sugar, packed
• 1 ¼ cups chicken broth (low sodium or no sodium added)
• 4 cloves garlic, minced
• ¼ teaspoon red pepper flakes (adjust to taste)

Instructions:

1. Prepare the Beef: Slice the flank steak thinly against the grain. Place the beef in a Ziploc bag with cornstarch and shake well until each piece is coated evenly.

2. Sear the Beef: Heat vegetable oil in a non-stick skillet over medium-high heat. Add the beef in batches to avoid overcrowding the pan, cooking until browned and crispy (about 2-3 minutes per batch). Remove the beef and set aside.

3. Cook the Bell Pepper: In the same skillet, sauté the green bell pepper strips for about 2-3 minutes until slightly softened. Remove from the pan and set aside.

4. Make the Sauce: In the same skillet, combine sesame oil, soy sauce, brown sugar, chicken broth, garlic, and red pepper flakes. Stir well and bring to a simmer. Let the sauce cook for about 5-7 minutes, until it thickens slightly.

5. Cook the Noodles: While the sauce is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.

6. Combine: Add the cooked beef and bell peppers back into the skillet with the sauce, and toss to coat. Add the cooked noodles to the skillet and mix everything together until the noodles are evenly coated in the sauce.

7. Garnish and Serve: Garnish with chopped green onions and serve immediately. Enjoy your homemade Mongolian Beef with Noodles!

Notes:

• Beef Cut: Flank steak is ideal for this recipe, but you can substitute with sirloin or skirt steak if needed.
• Vegetable Options: Feel free to add other vegetables like carrots, snow peas, or broccoli for extra nutrition and color.
• Noodles: While ramen noodles are commonly used, you can substitute with udon or soba noodles if preferred.
• Heat Level: Adjust the amount of red pepper flakes based on your heat preference.

Nutritional Facts (per serving):

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Method: Stir-frying

Cuisine: Asian, Mongolian-inspired