Why You’ll Love This Recipe

If you’re looking for a quick, hearty, and flavorful meal that tastes just like takeout, this Mongolian Beef and Noodles recipe is a must-try. It combines tender slices of beef, a sweet and savory garlic-ginger soy sauce, and perfectly cooked noodles, all stir-fried together for a rich, satisfying dinner. It comes together in about 30 minutes, making it ideal for busy weeknights or last-minute guests.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Flank steak or sirloin, thinly sliced
Cornstarch
Vegetable oil or sesame oil
Garlic, minced
Fresh ginger, minced
Soy sauce
Brown sugar
Water or beef broth
Hoisin sauce (optional)
Green onions, chopped
Cooked noodles (lo mein, ramen, or rice noodles)
Red pepper flakes or chili paste (optional for heat)

directions

Coat the sliced beef in cornstarch and set aside for about 10 minutes.
Heat oil in a large skillet or wok over medium-high heat. Sear the beef in batches until browned and crisp, then remove and set aside.
In the same skillet, add a bit more oil if needed, then sauté garlic and ginger until fragrant.
Stir in soy sauce, brown sugar, water (or beef broth), and hoisin sauce if using. Simmer until slightly thickened.
Return the beef to the pan and toss to coat in the sauce.
Add the cooked noodles and green onions. Stir-fry for 1-2 minutes until everything is well combined and heated through.
Sprinkle with red pepper flakes if desired and serve hot.

Servings and timing

This recipe serves 4 people and takes approximately 30 minutes total: 10 minutes prep time and 20 minutes cook time.

Variations

Use chicken or tofu instead of beef for a different protein.
Add vegetables like broccoli, bell peppers, or snow peas.
Swap noodles for steamed rice for a gluten-free option.
Use honey instead of brown sugar for a different sweetness profile.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat with a splash of water or broth to loosen the sauce. You can also microwave it in 30-second intervals until heated through.

FAQs

What cut of beef is best for Mongolian beef?

Flank steak or sirloin works best because they’re tender and cook quickly.

Can I use pre-cooked noodles?

Yes, using pre-cooked noodles saves time and works perfectly in this recipe.

Is this dish spicy?

Not by default, but you can add red pepper flakes or chili paste for heat.

Can I make this gluten-free?

Yes, use gluten-free soy sauce (tamari) and rice noodles to make it gluten-free.

How do I prevent the beef from getting tough?

Slice it thinly against the grain and don’t overcook it.

Can I make this ahead of time?

Yes, but it’s best enjoyed fresh. If making ahead, store sauce and noodles separately for better texture.

What kind of noodles should I use?

Lo mein, ramen, or rice noodles work well. Choose based on your preference.

Can I add vegetables?

Absolutely. Try adding broccoli, carrots, bell peppers, or snap peas.

How do I thicken the sauce?

The cornstarch from the beef should help thicken it, but you can also mix a little more cornstarch with water and stir it in if needed.

Can I freeze this dish?

It’s not recommended as noodles may become mushy. Fresh is best.

Conclusion

Mongolian Beef and Noodles is a simple, satisfying dish packed with bold flavors and textures. Whether you’re craving takeout or just need a quick meal, this recipe delivers every time. Customize it to suit your taste, and enjoy a restaurant-quality dinner right at home.