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Mongolian Beef Noodles

Mongolian Beef Noodles
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Mongolian Beef Noodles is a quick and easy savory dish featuring tender strips of beef and wide egg noodles tossed in a luscious sweet and savory sauce. Ready in under 30 minutes, this flavorful recipe combines the classic taste of Mongolian beef with the satisfying texture of noodles, making it perfect for busy weeknights or meal prep. Packed with bold umami flavors, fresh aromatics, and versatile ingredients, it’s a comforting yet vibrant meal that holds up great as leftovers.

Ingredients

Scale

Beef and Noodles

  • 1 lb thinly sliced flank or sirloin steak (beef strips)
  • 8 oz wide egg noodles

Sauce and Aromatics

  • ¼ cup soy sauce (use tamari for gluten-free option)
  • 3 tbsp brown sugar
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 3 green onions, sliced (white and green parts separated)
  • 1 tsp sesame oil, plus extra for tossing noodles
  • 2 tbsp vegetable oil (for stir-frying beef)
  • Optional: ¼ tsp chili flakes or to taste

Instructions

  1. Prepare the Ingredients: Thinly slice the beef against the grain for tenderness. Mince garlic and ginger finely. Slice green onions into thin rounds, separating white and green parts. Measure and have sauce ingredients ready.
  2. Cook the Noodles: Bring a large pot of salted water to a boil. Cook the wide egg noodles according to package instructions until just tender. Drain and rinse under cool water to stop cooking. Toss noodles with a small drizzle of sesame oil to prevent sticking and set aside.
  3. Stir-fry the Beef: Heat vegetable oil in a wok or large skillet over medium-high heat. Add beef slices in a single layer and stir-fry for 2-3 minutes until browned but still tender. Remove beef from pan and set aside to avoid overcooking.
  4. Make the Sauce: In the same skillet, add a little more vegetable oil if needed. Sauté the white parts of the green onion, garlic, and ginger until fragrant, about 30 seconds. Stir in soy sauce and brown sugar, cooking until the mixture bubbles and slightly thickens for 1-2 minutes.
  5. Combine and Toss: Return the beef to the skillet along with the cooked noodles. Toss quickly to coat everything evenly with the sauce. Stir in the green parts of the green onions and drizzle with sesame oil before serving.

Notes

  • Slice beef thinly against the grain for quickest, most tender results.
  • Cook beef in batches if necessary to avoid overcrowding and ensure proper browning.
  • Use fresh garlic and ginger to maximize flavor complexity.
  • Adjust brown sugar quantity to your taste for the perfect sweetness.
  • Serve immediately for best texture, as noodles absorb the sauce best when hot.
  • Optional chili flakes or hot sauce can be added for spicier versions.
  • For gluten-free, substitute soy sauce with tamari and use gluten-free noodles.
  • Vegetarian alternatives include using tofu or mushrooms instead of beef.

Nutrition

Keywords: Mongolian beef, beef noodles, Asian stir fry, quick dinner, Mongolian beef recipe, beef and noodles, savory sauce, easy weeknight meal, gluten free option

Find it online: https://lillysplate.com/mongolian-beef-noodles/