Description
This Mongolian Beef and Noodle recipe features tender slices of flank steak seared to perfection and tossed in a flavorful, slightly sweet soy-based sauce with a hint of garlic and ginger. Combined with tender noodles and fresh vegetables, this dish is a quick and satisfying weeknight meal that delivers delicious takeout-style flavor from your own kitchen.
Ingredients
Scale
Beef Marinade
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tbsp cornstarch
- 2 tbsp soy sauce
Sauce
- ½ cup low-sodium soy sauce
- â…“ cup brown sugar (packed)
- ¼ cup water
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (or ½ tsp ground ginger)
- 1 tbsp hoisin sauce (optional, for extra depth)
- ½ tsp red pepper flakes (optional)
Noodles and Vegetables
- 8 oz lo mein, udon, or spaghetti noodles, cooked and drained
- 1 tbsp vegetable oil (or sesame oil for extra flavor)
- 4 green onions, sliced into 1-inch pieces
- 1 cup shredded carrots or thinly sliced bell peppers (optional)
Garnish
- Sesame seeds
- Extra green onions, sliced
Instructions
- Marinate the beef: In a bowl, toss the thinly sliced flank steak with cornstarch and 2 tablespoons of soy sauce. Let this mixture sit and marinate for 10 to 15 minutes while you prepare the sauce and cook the noodles.
- Make the sauce: In a small bowl or measuring cup, whisk together ½ cup of low-sodium soy sauce, ⅓ cup packed brown sugar, ¼ cup water, minced garlic, grated ginger, hoisin sauce if using, and red pepper flakes for a slight heat. Set aside.
- Sear the beef: Heat 1 tablespoon of vegetable or sesame oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1 to 2 minutes per side until the beef is browned and just cooked through. Remove from the skillet and set aside to keep warm.
- Cook the aromatics: In the same skillet, add a bit more oil if needed, then sauté the sliced green onions and shredded carrots or bell peppers for 1 to 2 minutes until they are slightly softened and fragrant.
- Bring it all together: Return the cooked beef to the skillet with the sautéed aromatics. Pour the prepared sauce over the mixture and stir well to coat everything evenly. Let it simmer for 2 to 3 minutes until the sauce thickens slightly. Add the cooked noodles to the skillet and toss everything together until the noodles are fully coated in the sauce and heated through.
- Serve hot: Plate the Mongolian beef and noodles immediately. Garnish with sesame seeds and extra sliced green onions for added crunch and freshness. Enjoy your homemade takeout-style meal!
Notes
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative and gluten-free noodles.
- Adjust red pepper flakes to taste for desired spiciness, or omit for a milder dish.
- Thinly slicing the beef against the grain ensures tenderness.
- Hoisin sauce is optional but adds a deeper, richer flavor to the sauce.
- Use sesame oil instead of vegetable oil for a nuttier flavor profile.
- Cooking the beef in batches helps in getting a good sear and prevents steaming.
- Leftovers keep well refrigerated for up to 2 days and can be reheated gently on the stovetop or microwave.
