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Savory Mongolian Beef Noodles Recipe

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4.7 from 66 reviews

Savory Noodles with Mongolian Beef is a flavorful and satisfying lunch recipe featuring tender marinated flank steak stir-fried to perfection with crisp vegetables and egg noodles, all coated in a rich, slightly sweet Mongolian sauce. This dish brings together the perfect balance of savory, sweet, and aromatic notes, making it an irresistible meal for any noodle and beef lover.

Ingredients

Beef Marinade

  • 500 g flank steak or sirloin, thinly sliced against the grain
  • 2 tbsp cornstarch
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp beef broth
  • 1 tbsp sesame oil
  • 1 tsp garlic, minced

Mongolian Sauce

  • 1/4 cup light soy sauce
  • 1 tbsp dark soy sauce
  • 1/4 cup brown sugar
  • 1/2 cup beef broth
  • 1 tbsp apple cider vinegar
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced

Noodles and Stir-Fry

  • 250 g egg noodles (or ramen noodles without seasoning packets)
  • 2 tbsp vegetable oil or sesame oil
  • 1 small onion, thinly sliced
  • 1 medium carrot, julienned
  • 1 small red bell pepper, thinly sliced
  • 3 green onions, cut into 2-inch pieces
  • 1 cup broccoli florets, lightly steamed

Optional Garnish

  • 1 tsp toasted sesame seeds
  • Extra green onions, finely sliced

Instructions

  1. Prepare and Marinate the Beef: In a medium bowl, combine sliced beef with cornstarch, light soy sauce, dark soy sauce, oyster sauce, beef broth, sesame oil, and minced garlic. Mix until the beef is evenly coated. Let it marinate for at least 10 minutes to tenderize and infuse flavors.
  2. Cook the Noodles: Bring a pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and toss lightly with a drizzle of oil to prevent sticking. Set aside.
  3. Make the Mongolian Sauce: In a small bowl, whisk together light soy sauce, dark soy sauce, brown sugar, beef broth, apple cider vinegar, grated ginger, and minced garlic. In a separate cup, mix cornstarch with water to create a slurry. Keep both ready for stir-frying.
  4. Stir-Fry the Beef: Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add marinated beef slices in a single layer in batches, cooking 1–2 minutes each side until browned but tender. Remove beef and set aside.
  5. Cook the Vegetables: In the same wok, add another tablespoon of oil. Stir-fry onions, carrots, and red bell peppers for 2–3 minutes until slightly tender yet crisp. Add steamed broccoli florets and toss briefly.
  6. Combine Beef, Sauce, and Noodles: Return cooked beef to the wok with vegetables. Pour in the prepared Mongolian sauce and stir well. Let it simmer gently. Add the cornstarch slurry and cook 2–3 minutes until thick and glossy. Add cooked noodles and toss everything thoroughly so noodles absorb the sauce. Add green onions last for freshness.
  7. Serve Hot and Garnish: Transfer to a serving dish. Sprinkle with toasted sesame seeds and extra green onions. Serve immediately for best flavor and texture.

Notes

  • Marinating the beef enhances tenderness and infusion of flavors—do not skip or shorten the marinating time.
  • To avoid overcooking, cook beef in batches to ensure quick searing and browning.
  • You can substitute broccoli with other veggies like snap peas or baby corn based on preference.
  • Adjust sweetness in the Mongolian sauce by adding more or less brown sugar according to taste.
  • Using sesame oil in stir-frying adds a lovely aroma, but vegetable oil works well too.
  • If gluten is a concern, use gluten-free soy sauce and noodles accordingly.
  • Leftover noodles can be stored in an airtight container and reheated gently with a splash of water or broth.

Find it online: https://mealoria.com/savory-mongolian-beef-noodles-recipe/