This Easy Mongolian Beef Noodles dish is a great choice for a quick and tasty dinner! It features tender beef, colorful veggies, and savory sauce all served over comforting noodles.
You won’t believe how fast this comes together—perfect for those busy nights. I love adding some crunchy green onions on top for that extra pop of flavor. Yum!
Key Ingredients & Substitutions
Flank Steak: Opt for flank steak for its lean, tender quality. If you can’t find it, sirloin or ribeye make good substitutes. You can even use sliced chicken or tofu for a different flavor.
Noodles: Lo mein is traditional, but spaghetti or rice noodles work perfectly too. Choose your favorite or whatever you have on hand. Gluten-free noodles are also a good option!
Soy Sauce: If you’re watching your sodium, low-sodium soy sauce is best. Tamari is a great gluten-free alternative if needed. You can use coconut aminos for a soy-free version.
Vegetable Oil: Use any neutral oil like canola or grapeseed oil. Olive oil works, but keep in mind its flavor might change the dish slightly.
Veggies: Green onions, shredded carrots, and broccoli are great choices, but feel free to add bell peppers, snap peas, or whatever veggies you have. They add color and nutrition!
How Do I Achieve Tender Beef?
To get that tender beef, slicing it against the grain is key! It helps break down the muscle fibers, making each bite easier to chew. Here’s how:
- Trim any excess fat from the flank steak. It can make your dish greasy.
- Place the steak in the freezer for about 15-20 minutes—this firms it up, making it easier to slice.
- Once firm, use a sharp knife to cut thin slices against the grain (the direction the fibers run).
- Cook quickly over high heat to avoid drying out the meat; just 2-3 minutes should do it!
Following these simple steps will give you wonderfully tender beef for your noodles. Enjoy your meal!
Easy Mongolian Beef Noodles
Ingredients You’ll Need:
For the Beef and Noodles:
- 8 oz (225g) flank steak, thinly sliced against the grain
- 8 oz (225g) noodles (lo mein or spaghetti works well)
- 2 tablespoons vegetable oil
For the Sauce:
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup soy sauce (preferably low sodium)
- 1/4 cup water
- 1/4 cup brown sugar, packed
- 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
For the Vegetables:
- 1/2 cup green onions, sliced (white and green parts separated)
- 1 cup shredded carrots (optional)
- 1 cup broccoli florets or snap peas (optional)
For Garnish:
- Sesame seeds, for garnish (optional)
How Much Time Will You Need?
This quick dinner will take about 20 minutes from start to finish! You’ll spend about 10 minutes preparing the ingredients and cooking everything up. It’s a perfect choice for those busy weeknights when you want a delicious meal without spending too much time in the kitchen!
Step-by-Step Instructions:
1. Prepare the Noodles:
Cook the noodles according to the package instructions. Once they are done, drain them and set them aside for later. This will ensure they’re ready to soak up all the delicious sauce!
2. Make the Sauce:
In a small bowl, whisk together the soy sauce, water, brown sugar, and crushed red pepper flakes (if using). This will be your savory sauce that brings everything together.
3. Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices and cook them for about 2-3 minutes, stirring frequently, until they’re browned and cooked through. Remove the beef from the skillet and set it aside on a plate.
4. Sauté the Aromatics:
In the same skillet, add the remaining tablespoon of oil. Toss in the white parts of the green onions, minced garlic, and minced ginger. Sauté them for about 30 seconds until they’re fragrant; you’ll love the aroma!
5. Add Vegetables:
If you’re using carrots and broccoli or snap peas, add them to the skillet now. Stir-fry the vegetables for 2-3 minutes until they’re tender-crisp but still vibrant in color.
6. Combine with Sauce:
Pour the sauce mixture into the skillet and bring it to a simmer. Let it cook for about 2 minutes until it thickens slightly. This will enhance the flavors and coat the veggies perfectly.
7. Bring it All Together:
Add the cooked beef back into the skillet. Toss everything together to make sure the beef, veggies, and sauce are thoroughly combined.
8. Add the Noodles:
Finally, add the cooked noodles to the skillet and toss everything together until the noodles are well coated in the sauce and heated through.
9. Garnish and Serve:
Turn off the heat and sprinkle the green parts of the green onions over the top. If you like, add a sprinkle of sesame seeds for a little extra crunch. Serve hot and enjoy your delicious, easy Mongolian Beef Noodles!
This recipe delivers a flavorful, savory dish full of tender beef and satisfying noodles in no time. Feel free to adjust the veggies and spice level to fit your taste preferences!
Frequently Asked Questions (FAQ)
Can I Use a Different Cut of Meat?
Absolutely! If flank steak isn’t available, you can use sirloin, ribeye, or even chicken or tofu for a different twist. Just remember to slice it thin for tenderness and quick cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water or broth to prevent drying out.
Can I Make This Recipe Vegetarian?
Yes! To make this dish vegetarian, substitute the beef with a protein like tofu or tempeh. Use vegetable broth instead of water in the sauce for added flavor, and load up on your favorite veggies.
How Can I Adjust the Spice Level?
If you prefer a milder dish, feel free to omit the crushed red pepper flakes. For more heat, you can add fresh sliced chili peppers or increase the number of flakes to your taste. Always taste as you go!
