Description
Quick and easy Mongolian Beef Noodles with tender beef, flavorful sauce, and your favorite noodles. A delicious weeknight meal!
Ingredients
Scale
- 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
- 1 lb fresh or dried egg noodles (or your favorite noodle type)
- Water for boiling
- 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)
- 2 green onions, thinly sliced
- Sesame seeds
- Broccoli florets, steamed
- Bell peppers, thinly sliced
- Carrots, julienned
Instructions
- 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. Mix well, ensuring that all the beef strips are coated evenly with the marinade. Let the beef marinate for at least 30 minutes at room temperature, or up to a few hours in the refrigerator.
- Heat a large skillet or wok over high heat. Add a tablespoon of vegetable oil to the hot skillet. Working in batches, add the marinated beef to the skillet in a single layer. Sear the beef for 1-2 minutes per side, until it’s nicely browned and cooked through. Remove the cooked beef from the skillet and set it aside. Repeat with the remaining beef, adding more oil to the skillet as needed.
- While the beef is marinating and cooking, prepare the noodles according to the package directions. Bring a large pot of salted water to a boil. 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. Drain the noodles well and set them aside.
- In a medium bowl, whisk together the soy sauce, brown sugar, water, rice vinegar, cornstarch, and sesame oil. Set the sauce aside.
- In the same skillet or wok that you used to cook the beef, add the minced garlic and ginger. Sauté the garlic and ginger over medium heat for about 30 seconds, until fragrant. Pour the sauce into the skillet and bring it to a simmer, stirring constantly. Cook the sauce for 1-2 minutes, until it has thickened slightly. Add the cooked beef back to the skillet and toss to coat it evenly with the sauce. Add the cooked noodles to the skillet and toss everything together until the noodles are well coated with the sauce and beef. If you’re using any optional additions like steamed broccoli, bell peppers, or carrots, add them to the skillet now and toss to combine.
- Serve the Mongolian Beef Noodles immediately. Garnish with sliced green onions and sesame seeds. Enjoy!
Notes
- 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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes