Mongolian Beef Noodles
Mongolian Beef Noodles will quickly become a family favorite. It's easy to make, absolutely delicious, and leftovers are fantastic. If you have leftover beef/sauce, simply use it over rice or more noodles for tomorrow's dinner!
Servings: 6
Ingredients
- 2 teaspoons vegetable oil
- ½ teaspoon minced ginger
- 1 tablespoon chopped garlic
- ½ cup regular soy sauce, not low sodium
- ½ cup water
- ¾ cup dark brown sugar
- 2-3 tablespoons Sriracha, plus more for garnish
- ½ cup vegetable oil
- 1 lb flank steak
- ¼ cup cornstarch
- ¼ teaspoon table salt
- ½ cup green onions, sliced into 1 inch pieces
- 1 pound dry spaghetti, or linguine noodles
- Garnish: thinly sliced green onions
Instructions
- Heat 2 tsp oil in a saucepan over med-low heat, until hot but not smoking. Add ginger and garlic to the pan, stir for 30 seconds, and quickly add soy sauce and water.
- Add brown sugar and Sriracha in the sauce, stir well, and bring to boil at medium heat 2-3 min. Sauce should thicken a little. Remove from heat and set aside.
- Slice flank steak against the grain into 1/4 inch thick bite-size slices. To get nice cuts, tilt blade of knife at 45 degree angle.
- Toss steak pieces into a large bowl with cornstarch. All pieces should be coated. Let beef sit 20 minutes. Add 1/2 tsp table salt and toss to coat.
- Meanwhile, heat 1/2 cup oil in a large wok or large skillet over medium until hot but not smoking. Add beef to pan and stir frequently, 2-3 minutes or until beef browns on the exterior. Beef will not be completely cooked, but transfer to a towel-lined plate. Pour oil out.
- Add the beef back into the empty pan and stir over medium-low heat for 1 minute. Add the sauce, cook and stir for 1 minutes. Add green onions. Cook 1 minute, stirring, until beef is fully cooked through and onions are wilted. Keep warm.
- In a large heavy pot of salted water, cook noodles according to package instructions. Drain.
- Toss hot noodles with desired amount of beef mixture. Garnish with additional Sriracha and chopped green onions.
Notes
- Slice the flank steak thinly and against the grain so the meat stays tender when cooked. Tilting your knife at a 45-degree angle helps get perfect thin slices.
- Tossing beef with cornstarch prior to cooking helps to tenderize the meat.
- Don’t overcook the beef when you add it back in. Just a few minutes with the sauce and green onions is all it needs to finish cooking through and stay juicy.
- Add Sriracha to taste at the end for a spicier kick, or keep it on the side so everyone can adjust the heat to their liking.
- Leftovers reheat well, especially if you store the beef and noodles separately and combine them just before serving for the best texture.
- This recipe is part of our Better-Than-Takeout Recipes Collection.
- We love serving Mongolian beef noodles with some simple sides like our Perfect Air Fryer Broccoli or Potstickers (Asian Dumplings).
Nutrition (per serving)
Calories: 697kcal | Carbohydrates: 90g | Protein: 28g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 1346mg | Potassium: 519mg | Fiber: 3g | Sugar: 29g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 3mg