This Easy Mongolian Beef Noodles dish is a tasty mix of tender beef, colorful veggies, and flavorful noodles. It’s quick to make and perfect for weeknight dinners!
I love how the sauce is sweet and savory, making everything so yummy! Pair it with a side of crispy veggies, and you’ve got a meal that even picky eaters enjoy. 🍜😋
Key Ingredients & Substitutions
Flank Steak: This cut is ideal for its tenderness and flavor. If you can’t find flank steak, sirloin or skirt steak are great alternatives. You can even use chicken or tofu for a lighter option.
Egg Noodles: Fresh or dried egg noodles work well here. If you want a gluten-free option, try rice noodles or gluten-free pasta instead.
Soy Sauce: Low sodium soy sauce is great for keeping the dish less salty. Tamari is a wonderful gluten-free alternative if needed.
Brown Sugar: This adds sweetness and balances the saltiness of the soy sauce. You can substitute it with coconut sugar, honey, or maple syrup for a different flavor.
Veggies: I love using carrots and green onions for crunch. Feel free to swap in bell peppers, bok choy, or snap peas based on your taste and what you have on hand!
How Do You Achieve Perfectly Cooked Beef?
Cooking the beef just right is key for flavor and texture. Follow these simple steps to avoid overcooking:
- Slice the steak against the grain as it helps break down the muscle fibers, making it more tender.
- Heat the pan before adding the beef. This helps sear the meat quickly, locking in juices.
- Cook on high heat for just 2-3 minutes. The beef should be browned on the outside, but still juicy.
- Remove it from the pan once it’s just cooked through. It will continue to cook in the hot pan while you prepare the sauce.
By keeping these tips in mind, you’ll have tender and flavorful beef in your Mongolian noodles!
Easy Mongolian Beef Noodles
Ingredients You’ll Need:
For the Dish:
- 8 oz (225g) flank steak, thinly sliced against the grain
- 8 oz (225g) fresh or dried egg noodles
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/2 cup soy sauce (preferably low sodium)
- 1/2 cup water
- 1/2 cup brown sugar
- 1 tbsp hoisin sauce (optional)
- 2 tsp cornstarch mixed with 2 tbsp water (slurry)
- 1 cup green onions, chopped (white and green parts separated)
- 1 cup shredded carrots
- 1 cup broccoli florets or snap peas (optional)
- Sesame seeds for garnish (optional)
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare and cook. You’ll spend about 5 minutes cooking the noodles and another 15-20 minutes making the stir-fry. It’s quick and perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Noodles:
Start by cooking the egg noodles according to the package instructions until they’re just al dente. This usually takes about 4-6 minutes. Once done, drain the noodles and set them aside for later.
2. Sear the Beef:
In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced flank steak in a single layer. Stir-fry for about 2-3 minutes until the beef is browned and just cooked through. Remove the beef from the pan and set it aside. We want it to stay tender!
3. Sauté the Aromatics:
Using the same pan, add another tablespoon of oil. Toss in the minced garlic and ginger, sautéing for about 30 seconds until they’re fragrant and just starting to soften. This will build a wonderful flavor base!
4. Add the Vegetables:
Add the white parts of the chopped green onions, shredded carrots, and broccoli or snap peas if you’re using them. Stir-fry for about 2-3 minutes until the vegetables are tender but still crisp. We want some nice color and crunch!
5. Make the Sauce:
Next, pour in the soy sauce, water, brown sugar, and hoisin sauce if you’re adding it. Bring the mixture to a gentle simmer. The sugar should dissolve nicely into the sauce.
6. Thicken the Sauce:
Stir in the cornstarch slurry and cook for about 1 minute to thicken the sauce. It should become glossy and coat the back of a spoon. Yum!
7. Combine the Beef:
Return the cooked beef to the pan, tossing it in the sauce to coat it evenly. This brings everything together and makes it super flavorful.
8. Toss in the Noodles:
Add the cooked noodles and the green parts of the green onions to the pan. Toss everything together until well combined and heated through, about 2-3 minutes.
9. Serve and Enjoy:
Your Easy Mongolian Beef Noodles are ready! Serve hot, garnished with sesame seeds if you like. Enjoy your delicious meal!
This dish is not only quick and easy but also bursting with flavors that will surely impress your family or friends. Happy cooking! 🍜
FAQ about Easy Mongolian Beef Noodles
Can I Use a Different Type of Meat?
Absolutely! If you prefer, you can swap flank steak for chicken, pork, or even tofu for a vegetarian option. Just adjust the cooking time accordingly to ensure the meat is fully cooked.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them gently in a pan over medium heat or in the microwave, stirring occasionally.
What If I Don’t Have Hoisin Sauce?
No worries! Hoisin sauce adds a nice depth of flavor, but it’s optional. If you don’t have it, just skip it or add a bit more brown sugar or soy sauce to balance the flavors.
Can I Add More Vegetables?
Definitely! The recipe is quite flexible, and you can add in your favorite vegetables such as bell peppers, snap peas, or zucchini. Just make sure to adjust the cooking time so they’re tender yet still crisp!
