Mongolian Beef And Noodle Recipe

Mongolian Beef and Noodles is a savory, slightly sweet, and flavorful dish inspired by the popular takeout favorite. Tender strips of beef, coated in a rich sauce, are paired with noodles for a satisfying meal that’s quick and easy to make at home.

Why You’ll Love This Recipe

• Quick and easy to prepare
• Perfect balance of sweet, savory, and umami flavors
• Uses simple pantry ingredients
• Ideal for weeknight dinners
• Customizable with different vegetables and protein options

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef (flank steak or sirloin, thinly sliced)
• Cornstarch
• Oil (vegetable or sesame)
• Garlic (minced)
• Ginger (grated)
• Soy sauce
• Brown sugar
• Hoisin sauce
• Beef broth
• Red pepper flakes (optional)
• Green onions (sliced)
• Noodles (lo mein, rice noodles, or spaghetti)
• Sesame seeds (for garnish)

Directions

1. Toss the sliced beef with cornstarch, ensuring each piece is well coated.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add the beef in batches and cook until browned, then remove from the pan and set aside.
4. In the same pan, add garlic and ginger, sautéing until fragrant.
5. Stir in soy sauce, brown sugar, hoisin sauce, beef broth, and red pepper flakes.
6. Simmer for 2-3 minutes until the sauce thickens slightly.
7. Return the cooked beef to the pan and mix well with the sauce.
8. Cook noodles according to package instructions, then add them to the pan.
9. Toss everything together until well combined and heated through.
10. Garnish with green onions and sesame seeds before serving.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Spicy Version: Add more red pepper flakes or a drizzle of sriracha.
• Vegetable Boost: Mix in bell peppers, carrots, or broccoli.
• Low-Carb Option: Swap noodles for zucchini noodles or cauliflower rice.
• Chicken Alternative: Substitute beef with thinly sliced chicken breast.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a pan over medium heat with a splash of broth to retain moisture.
• Freezing: Not recommended, as the noodles may become mushy upon thawing.

FAQs

Can I use a different type of beef?

Yes, flank steak, sirloin, or ribeye all work well for this recipe.

What type of noodles should I use?

Lo mein, rice noodles, or even spaghetti are great options.

Can I make this dish ahead of time?

Yes, but for best results, store the beef and sauce separately from the noodles and combine when reheating.

Is this recipe gluten-free?

To make it gluten-free, use tamari or coconut aminos instead of soy sauce and ensure your noodles are gluten-free.

How do I slice the beef thinly?

For easy slicing, freeze the beef for about 30 minutes before cutting against the grain.

Can I use a slow cooker?

Yes! Brown the beef first, then add all sauce ingredients to a slow cooker and cook on low for 4-5 hours. Stir in cooked noodles before serving.

What can I serve with Mongolian beef and noodles?

Steamed rice, stir-fried vegetables, or a simple cucumber salad pair well.

How can I make the sauce thicker?

If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with water and stir it into the simmering sauce.

Can I add more sweetness?

Yes! Increase the brown sugar slightly or add a drizzle of honey for a sweeter taste.

Does this dish work well for meal prep?

Yes, just store portions separately to maintain the best texture when reheated.

Conclusion

Mongolian Beef and Noodles is a delicious and easy-to-make dish that brings restaurant-quality flavors to your home kitchen. With tender beef, a rich sauce, and satisfying noodles, this meal is sure to become a family favorite. Try different variations and enjoy a quick homemade takeout experience!

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