Description
This Mongolian Beef and Noodles recipe is a quick and tasty dinner that’s full of bold flavor. Tender slices of beef are stir-fried in a sweet and savory sauce, then tossed with noodles for a comforting meal that’s ready in under 30 minutes. It’s perfect for weeknights and better than takeout!
Ingredients
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1 lb flank steak, thinly sliced against the grain
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2 tbsp cornstarch
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2 tbsp vegetable oil
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3 cloves garlic, minced
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1-inch piece fresh ginger, minced
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1/2 cup low-sodium soy sauce
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1/2 cup brown sugar
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1/2 cup water
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1 tsp sesame oil
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8 oz lo mein noodles or spaghetti
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2 green onions, sliced
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Optional: red pepper flakes or sriracha for heat
Instructions
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Prep the beef: Toss the sliced flank steak with cornstarch in a bowl until evenly coated. Let it sit for 10 minutes.
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Cook noodles: Bring a pot of water to a boil and cook noodles according to package instructions. Drain and set aside.
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Make the sauce: In a small bowl, whisk together soy sauce, brown sugar, water, and sesame oil.
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Cook the beef: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the beef in batches and sear until browned, about 2-3 minutes per side. Remove from skillet and set aside.
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Cook aromatics: In the same skillet, add a little more oil if needed, then add garlic and ginger. Sauté for 30 seconds.
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Add sauce: Pour the sauce into the skillet and bring to a simmer. Let it cook for 2–3 minutes until it thickens slightly.
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Combine: Return the cooked beef and noodles to the skillet. Toss everything together until well coated.
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Finish: Stir in green onions and red pepper flakes if using. Serve hot.
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Notes
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You can swap flank steak with sirloin or skirt steak.
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For extra veggies, toss in bell peppers, broccoli, or snap peas.
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Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 490
- Sugar: 17g
- Sodium: 1120mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg