Here’s a delicious Mongolian Beef Noodles recipe that’s flavorful and easy to make:
Ingredients:
For the Beef:
- 1 lb (450 g) flank steak, thinly sliced against the grain
- 2 tbsp cornstarch
- 2–3 tbsp vegetable oil
For the Sauce:
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup water or beef broth
- 2–3 garlic cloves, minced
- 1 tsp ginger, minced
- 1–2 tsp chili flakes (optional for heat)
For the Noodles:
- 8 oz (225 g) noodles (lo mein, udon, or rice noodles)
- 1–2 tbsp sesame oil
Optional Veggies:
- 1 cup broccoli florets
- 1 bell pepper, thinly sliced
- 2–3 green onions, chopped
Instructions:
- Cook noodles: Boil noodles according to package instructions, drain, and toss with a little sesame oil to prevent sticking.
- Prepare the beef: Toss sliced beef with cornstarch until coated. Heat oil in a large skillet or wok over high heat and sear beef until browned and crispy on the edges. Remove from pan and set aside.
- Make the sauce: In the same pan, add garlic, ginger, and optional chili flakes. Sauté for 30 seconds, then stir in soy sauce, brown sugar, and water/broth. Bring to a simmer until slightly thickened.
- Add beef & veggies: Return the beef to the pan. Add any quick-cooking veggies like bell peppers or broccoli. Toss everything to coat in the sauce.
- Combine with noodles: Add cooked noodles to the pan and toss until everything is well coated and heated through.
- Serve: Garnish with green onions and sesame seeds if desired.
💡 Tip: For extra flavor, you can marinate the beef in 1 tbsp soy sauce + 1 tsp cornstarch for 15 minutes before cooking.
If you want, I can also give a cheater 20-minute version that tastes like takeout but uses fewer ingredients. Do you want me to do that?
