Mongolian Beef Noodles: A Delicious & Easy Recipe

Mongolian Beef Noodles: Craving a restaurant-quality meal without the restaurant price tag? Look no further! Imagine tender, juicy slices of beef, coated in a rich, savory-sweet sauce, all nestled amongst a bed of perfectly cooked noodles. This isn’t just dinner; it’s an experience.

While the name might conjure images of the vast Mongolian steppes, this dish is actually a delightful creation of American-Chinese cuisine. It draws inspiration from the bold flavors of traditional Mongolian barbecue, adapting them into a quick and easy stir-fry that has captivated taste buds for decades. It’s a testament to the beautiful fusion that can occur when cultures meet in the kitchen.

What makes Mongolian Beef Noodles so irresistible? It’s the perfect balance of textures and tastes. The slight chewiness of the noodles complements the melt-in-your-mouth beef, while the sauce delivers a symphony of sweet, salty, and umami notes. Plus, it’s incredibly convenient! Forget spending hours slaving over a hot stove; this recipe comes together in under 30 minutes, making it ideal for busy weeknights or impromptu gatherings. Trust me, once you try this, you’ll be adding it to your regular rotation!

Ingredients:

• For the Beef:
• 1.5 lbs flank steak, thinly sliced against the grain
• 1/4 cup cornstarch
• 1/4 cup soy sauce
• 2 tablespoons Shaoxing cooking wine (or dry sherry)
• 1 tablespoon vegetable oil
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• For the Noodles:
• 1 lb fresh or dried egg noodles (or your favorite noodle type)
• Water for boiling
• For the Sauce:
• 1/2 cup soy sauce
• 1/4 cup brown sugar, packed
• 1/4 cup water
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 teaspoon red pepper flakes (or more, to taste)
• For Garnish:
• 2 green onions, thinly sliced
• Sesame seeds
• Optional Additions:
• Broccoli florets, steamed
• Bell peppers, thinly sliced
• Carrots, julienned

Preparing the Beef:

1. In a large bowl, combine the thinly sliced flank steak, cornstarch, soy sauce, Shaoxing cooking wine (or dry sherry), vegetable oil, ground ginger, garlic powder, and black pepper.
2. Mix well, ensuring that all the beef strips are coated evenly with the marinade. This is important for achieving that tender, flavorful beef we’re after!
3. Let the beef marinate for at least 30 minutes at room temperature, or up to a few hours in the refrigerator. The longer it marinates, the more flavorful it will be. I usually aim for at least an hour if I have the time.

Cooking the Beef:

1. Heat a large skillet or wok over high heat. You want it screaming hot! This is key to getting a good sear on the beef.
2. Add a tablespoon of vegetable oil to the hot skillet. Make sure the oil is shimmering before adding the beef.
3. Working in batches, add the marinated beef to the skillet in a single layer. Avoid overcrowding the pan, as this will lower the temperature and cause the beef to steam instead of sear.
4. Sear the beef for 1-2 minutes per side, until it’s nicely browned and cooked through. Don’t overcook it, or it will become tough. We want it tender and juicy!
5. Remove the cooked beef from the skillet and set it aside. Repeat with the remaining beef, adding more oil to the skillet as needed.

Preparing the Noodles:

1. While the beef is marinating and cooking, prepare the noodles according to the package directions.
2. Bring a large pot of salted water to a boil. The salt helps to season the noodles.
3. Add the egg noodles to the boiling water and cook until they are al dente, usually about 3-5 minutes for fresh noodles and slightly longer for dried noodles.
4. Drain the noodles well and set them aside. I like to toss them with a little sesame oil to prevent them from sticking together.

Making the Sauce:

1. In a medium bowl, whisk together the soy sauce, brown sugar, water, rice vinegar, cornstarch, and sesame oil. Make sure the cornstarch is fully dissolved to prevent lumps in the sauce.
2. Set the sauce aside.

Combining Everything:

1. In the same skillet or wok that you used to cook the beef, add the minced garlic and ginger.
2. Sauté the garlic and ginger over medium heat for about 30 seconds, until fragrant. Be careful not to burn them!
3. Pour the sauce into the skillet and bring it to a simmer, stirring constantly.
4. Cook the sauce for 1-2 minutes, until it has thickened slightly. The cornstarch will help to thicken it up.
5. Add the cooked beef back to the skillet and toss to coat it evenly with the sauce.
6. Add the cooked noodles to the skillet and toss everything together until the noodles are well coated with the sauce and beef.
7. If you’re using any optional additions like steamed broccoli, bell peppers, or carrots, add them to the skillet now and toss to combine.

Serving:

1. Serve the Mongolian Beef Noodles immediately.
2. Garnish with sliced green onions and sesame seeds.
3. Enjoy! This dish is best served hot and fresh.

Tips and Variations:

• Beef Selection: Flank steak is the traditional choice for Mongolian beef, but you can also use sirloin steak or even skirt steak. Just make sure to slice it thinly against the grain for maximum tenderness.
• Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, omit them altogether. If you like it spicy, add more!
• Vegetable Options: Feel free to add any vegetables you enjoy to this dish. Broccoli, bell peppers, carrots, and snap peas are all great choices.
• Noodle Variations: While egg noodles are the most common choice, you can also use other types of noodles, such as ramen noodles, udon noodles, or even spaghetti.
• Make Ahead: You can prepare the beef and sauce ahead of time and store them in the refrigerator. When you’re ready to eat, simply cook the noodles and combine everything in the skillet.
• Gluten-Free Option: To make this dish gluten-free, use tamari instead of soy sauce and gluten-free noodles.
• Sweetness Adjustment: If you prefer a less sweet sauce, reduce the amount of brown sugar.
• Adding Heat: For an extra kick, add a tablespoon of chili garlic sauce to the sauce.
• Thickening the Sauce: If the sauce isn’t thick enough, whisk a little more cornstarch with water and add it to the skillet.
• Thinning the Sauce: If the sauce is too thick, add a little more water to the skillet.

Enjoy your homemade Mongolian Beef Noodles! I hope you find this recipe easy to follow and delicious. Let me know in the comments if you have any questions or suggestions. Happy cooking!

Conclusion:

This isn’t just another noodle dish; it’s a flavor explosion waiting to happen! The rich, savory sauce clinging to perfectly cooked noodles, combined with tender, juicy beef, makes this Mongolian Beef Noodles recipe an absolute must-try. Seriously, your taste buds will thank you. The balance of sweet, salty, and slightly spicy notes is simply irresistible, and the entire dish comes together surprisingly quickly, making it perfect for a weeknight dinner or a weekend treat. But why is this recipe so special? It’s the simplicity of the ingredients combined with the depth of flavor that truly sets it apart. We’re not talking about hours of simmering or complicated techniques. This recipe is designed to be accessible to everyone, regardless of your cooking experience. Even if you’re a beginner in the kitchen, you can confidently whip up a batch of these incredible noodles and impress your family and friends. And the best part? It’s incredibly versatile! Feel free to customize it to your liking. Want to add more vegetables? Go for it! Broccoli, bell peppers, or even some shredded carrots would be fantastic additions. Looking for a bit more heat? A pinch of red pepper flakes or a drizzle of sriracha will do the trick. You could even experiment with different types of noodles. While I personally love using thick egg noodles for that authentic Mongolian Beef experience, ramen noodles or even spaghetti would work in a pinch. Serving Suggestions and Variations: * Garnish: A sprinkle of sesame seeds and some chopped green onions adds a beautiful finishing touch and a burst of fresh flavor. * Spice Level: Adjust the amount of chili garlic sauce to control the heat. Start with a small amount and add more to taste. * Vegetarian Option: Substitute the beef with tofu or mushrooms for a delicious vegetarian version. * Side Dish: Serve with a side of steamed bok choy or a simple cucumber salad for a complete and balanced meal. * Make it a Bowl: Serve the noodles in a bowl and top with a fried egg for an extra protein boost. I truly believe that this Mongolian Beef Noodles recipe will become a staple in your kitchen. It’s quick, easy, delicious, and endlessly customizable. It’s the kind of dish that you’ll crave again and again, and the kind of recipe that you’ll be proud to share with others. So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I’m confident that you’ll absolutely love this recipe. And more importantly, I’d love to hear about your experience. Did you make any modifications? What did you think of the flavor? Share your photos and comments below! Let’s create a community of noodle lovers and inspire each other to try new and exciting variations of this classic dish. Don’t be shy – your feedback is invaluable! Happy cooking!

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