If you’ve ever dreamed of capturing the vibrant flavors of your favorite takeout right in your own kitchen, this Mongolian Beef and Noodle Stir-Fry Recipe is your new best friend. Imagine tender slices of beef coated in a glossy, sweet-savory sauce, perfectly mingled with tender noodles and crisp vegetables — all stirred up in just 30 minutes. It’s the kind of meal that feels just as special on a busy weeknight as it does for a cozy weekend dinner, delivering bold tastes and comforting textures in every bite.
Ingredients You’ll Need
The beauty of this Mongolian Beef and Noodle Stir-Fry Recipe lies in its straightforward ingredients that come together effortlessly yet create a powerhouse of flavor. Each item brings its own magic, from the tender beef and sweet brown sugar to the aromatic garlic and fresh green onions. Preparing these will set you up for a stellar dish that dazzles with perfect balance.
- 1 lb flank steak or sirloin, thinly sliced against the grain: The secret to tender, juicy meat that soaks up the sauce.
- 2 tbsp cornstarch: Helps the beef crisp up beautifully and thickens the sauce.
- 2 tbsp soy sauce: For marinating the beef, infusing it with classic umami goodness.
- ½ cup low-sodium soy sauce: The foundation of the sauce’s savory depth.
- ⅓ cup brown sugar (packed): Adds the perfect kiss of sweetness to balance the salty and tangy elements.
- ¼ cup water: To loosen the sauce so it coats everything just right.
- 2 cloves garlic, minced: Brightens the dish with a punch of aromatic flavor.
- 1 tsp fresh ginger, grated (or ½ tsp ground ginger): Adds a fragrant warmth that lifts the whole stir-fry.
- 1 tbsp hoisin sauce (optional): Elevates the sauce with a rich, slightly smoky undertone.
- ½ tsp red pepper flakes (optional): For a subtle heat that wakes up your taste buds.
- 8 oz lo mein, udon, or spaghetti noodles, cooked and drained: Your comforting carb choice that carries the sauce beautifully.
- 1 tbsp vegetable oil (or sesame oil for extra flavor): Essential for achieving that irresistible sear and depth in the stir-fry.
- 4 green onions, sliced into 1-inch pieces: Bring fresh crunch and color to the mix.
- 1 cup shredded carrots or thinly sliced bell peppers (optional): Adds vibrant color and a fresh, crisp bite.
- Sesame seeds & more green onions, for garnish: The finishing touch that makes this dish pop visually and texturally.
How to Make Mongolian Beef and Noodle Stir-Fry Recipe
Step 1: Marinate the Beef
Begin by giving your beef a flavorful bath! Toss those thin slices of steak in cornstarch and soy sauce to tenderize and lightly coat each piece. Let it rest for 10 to 15 minutes; this little wait builds the foundation for that glossy, crave-worthy texture in your final dish.
Step 2: Whisk Up the Sauce
While the beef takes its marinade, whisk together the remaining soy sauce, brown sugar, water, garlic, ginger, hoisin sauce, and red pepper flakes in a small bowl. This saucy blend is where all the sweet, salty, and spicy magic happens, ready to bring your stir-fry to life.
Step 3: Sear the Beef
Heat your chosen oil in a large skillet or wok over medium-high heat to get it good and hot. Sear the beef slices in a single layer, working in batches if needed, for about 1 to 2 minutes per side until they develop a beautiful caramelized crust. Don’t overcrowd the pan! Remove the beef and set it aside to keep its perfect sear.
Step 4: Cook the Aromatics
In the same pan, add a little extra oil if it looks dry. Toss in the green onions and your choice of carrots or bell peppers, sautéing until they soften just enough to release their fresh flavors but still retain a pleasant crunch. This step brings brightness and texture to balance the tender beef and silky noodles.
Step 5: Bring It All Together
Return the beef to the pan and pour in the sauce mixture. Stir everything to coat the ingredients evenly, letting the sauce simmer for a few minutes until it thickens to that perfect glaze-like consistency. Finally, fold in your cooked noodles, ensuring every strand and slice of beef is swimming in that savory sauce.
Step 6: Serve Hot and Enjoy
Plate up your homemade feast and sprinkle generously with sesame seeds and extra green onions for that authentic, restaurant-quality finish. Serve immediately and savor the comforting flavors and satisfying textures of this Mongolian Beef and Noodle Stir-Fry Recipe fresh from your own kitchen.
How to Serve Mongolian Beef and Noodle Stir-Fry Recipe
Garnishes
Garnishing isn’t just for looks—it’s a flavor booster! Scattering sesame seeds adds a subtle nuttiness and a mild crunch, while extra green onions introduce a splash of color and a sharp, fresh note that brightens each mouthful.
Side Dishes
This dish already stands tall on its own, but pairing it with steamed veggies like broccoli or snap peas adds a fresh, healthy contrast. A simple cucumber salad or light miso soup could also round out the meal beautifully without stealing the spotlight.
Creative Ways to Present
For an elevated experience, serve your Mongolian Beef and Noodle Stir-Fry in individual bowls lined with fresh lettuce leaves for a fun wrap-style bite. Or, place it atop a bed of fragrant jasmine rice for a textural twist that soaks up all those fantastic flavors.
Make Ahead and Storage
Storing Leftovers
After enjoying this delicious stir-fry, store any leftovers in an airtight container in the refrigerator. It should stay fresh for up to 3 days, making it a perfect meal prep option for busy days when you crave something homemade but easy.
Freezing
While freezing is possible, the texture of the noodles may shift slightly after thawing. To freeze, place the stir-fry in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating for the best results.
Reheating
Reheat your leftovers gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. This will bring back that freshly-cooked taste and ensure the beef stays tender and the noodles don’t clump together.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! Flank steak or sirloin works best for tender, quick-cooking slices, but you can also try skirt steak or even ribeye for a richer, juicier bite. Just be sure to slice thinly against the grain for tenderness.
What type of noodles works best in this stir-fry?
Lo mein, udon, or even spaghetti noodles all work beautifully in this recipe. Choose your favorite, but be sure to cook and drain them well so they hold up nicely without getting mushy.
Is hoisin sauce necessary?
Hoisin is optional but highly recommended for an extra layer of complexity and a slight smoky sweetness. If you don’t have it on hand, the dish will still be delicious without it.
Can I make this recipe vegetarian?
Yes! Swap beef for firm tofu or seitan, and make sure to use vegetarian soy sauce. You might want to amp up the veggies a bit to keep it hearty and satisfying.
How spicy is this Mongolian Beef and Noodle Stir-Fry Recipe?
The recipe includes optional red pepper flakes for a gentle heat. You can adjust the amount or omit them entirely depending on your heat preference, making it as mild or spicy as you like.
Final Thoughts
Trying out this Mongolian Beef and Noodle Stir-Fry Recipe is like inviting the best parts of takeout into your kitchen with a fresh, homemade twist. It’s approachable, packed with flavor, and versatile enough to fit any occasion. So go ahead, whip up this unforgettable dish and share the joy of incredible food that’s truly made with love.
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Mongolian Beef and Noodle Stir-Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A quick and flavorful Mongolian Beef and Noodle recipe featuring tender seared flank steak in a rich, savory sauce served over tender noodles. Perfect for a satisfying weeknight dinner with bold Asian-inspired flavors.
Ingredients
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
- ⅓ 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)
Main Dish
- 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)
- Sesame seeds & more green onions, for garnish
Instructions
- Marinate the beef: In a bowl, toss the thinly sliced beef with cornstarch and soy sauce. Let it sit for 10–15 minutes to absorb flavors and tenderize while preparing the sauce and noodles.
- Make the sauce: In a small bowl or measuring cup, whisk together the low-sodium soy sauce, brown sugar, water, minced garlic, grated ginger, hoisin sauce (if using), and red pepper flakes. Set aside.
- Sear the beef: Heat vegetable or sesame oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, working in batches if necessary. Sear for 1–2 minutes per side until browned and just cooked through. Remove the beef from the skillet and set aside.
- Cook the aromatics: In the same pan, add a little more oil if needed. Sauté the sliced green onions and shredded carrots or bell peppers for 1–2 minutes until slightly softened and aromatic.
- Bring it all together: Return the seared beef to the skillet. Pour in the prepared sauce and stir to coat the meat evenly. Let the mixture simmer for 2–3 minutes until the sauce thickens slightly. Add the cooked noodles and toss everything together to combine thoroughly and warm through.
- Serve hot: Transfer to serving plates, garnish with sesame seeds and extra green onions, and enjoy the vibrant takeout-style flavors immediately.
Notes
- For best results, slice the beef thinly across the grain to ensure tenderness.
- Feel free to substitute beef with chicken or tofu for variation.
- Adjust the red pepper flakes to taste for desired spiciness.
- Use sesame oil instead of vegetable oil to add a nutty flavor.
- The optional hoisin sauce adds depth but can be omitted if unavailable.
- Leftovers keep well refrigerated for up to 2 days and can be reheated in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese
