Name: Mongolian Beef Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 pound flank steak, thinly sliced; 8 ounces lo mein or udon noodles, cooked; 1/3 cup low-sodium soy sauce; 1/4 cup brown sugar; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 teaspoons cornstarch; 2 tablespoons sesame oil; 1 red bell pepper, thinly sliced; 1/2 cup green onions, chopped; 1/4 cup water

Craving a bold, saucy dinner that comes together in just one pan? Mongolian Beef Noodles is your go-to answer for a cozy night in. This dish brings together tender strips of beef, chewy noodles, and a glossy, garlicky soy-based sauce that clings to every bite. Whether you’re feeding a crowd or meal-prepping for the week, it’s got that comforting takeout-style flavor—without the delivery wait.

What makes this recipe a weeknight winner is how quickly it all comes together. You’re looking at less than 30 minutes start to finish, with flavors that taste like they’ve simmered all day. The beef is seared to perfection, noodles soak up that rich sauce, and a handful of fresh green onions and red bell peppers add just enough crunch to keep it balanced.

Preparation Phase & Tools to Use

To pull off the perfect Mongolian Beef Noodles, having the right tools can make all the difference:

Wok or Deep Skillet: Essential for quick, even cooking and getting that perfect sear on the beef. The high sides also help toss the noodles and sauce without spillage.
Sharp Chef’s Knife: Crucial for slicing the beef thinly and evenly, which ensures quick cooking and tender results.
Cutting Board: A sturdy, non-slip board keeps prep safe and efficient.
Tongs or Silicone Spatula: Helps with flipping beef strips and mixing everything without breaking the noodles.
Small Whisk or Spoon: For combining the sauce ingredients smoothly without lumps.

Once these tools are prepped and ready, the whole cooking process becomes streamlined. You’ll glide from searing to sauce to serving in a single motion.

Ingredients for the Mongolian Beef Noodles

Flank Steak or Sirloin – Thinly sliced against the grain for that melt-in-your-mouth texture. This protein is the heart of the dish.
Lo Mein or Udon Noodles – These thick, chewy noodles absorb the sauce beautifully and provide the perfect base.
Soy Sauce – Adds the deep, salty umami flavor central to Mongolian-style dishes.
Brown Sugar – Balances the saltiness with a subtle molasses-like sweetness that caramelizes beautifully in the pan.
Garlic & Ginger – Freshly minced for zing and depth. These aromatics round out the sauce.
Cornstarch – Used to coat the beef for a slight crisp and to thicken the sauce.
Sesame Oil – For rich, toasty undertones.
Red Bell Pepper – Sliced thin for a crunchy texture and pop of color.
Green Onions – Sprinkled over at the end for freshness and bite.

How To Make the Mongolian Beef Noodles

Step 1: Prep the Beef

Toss thinly sliced beef in cornstarch until well coated. Let it sit while you prepare your sauce and vegetables. This coating gives the meat that signature crispy edge.

Step 2: Stir Up the Sauce

In a small bowl, whisk together soy sauce, brown sugar, garlic, ginger, and a splash of water. Set aside so it’s ready to pour in later.

Step 3: Sear the Beef

Heat sesame oil in your wok or deep skillet over medium-high. Add the beef in a single layer, cooking in batches if needed. Sear until the edges are crisp and golden, about 2-3 minutes per side. Remove and set aside.

Step 4: Cook the Veggies

In the same skillet, toss in the red bell peppers. Sauté for 2-3 minutes until just tender.

Step 5: Combine and Simmer

Return the beef to the pan. Pour in the sauce and bring everything to a simmer until slightly thickened and glossy.

Step 6: Add Noodles

Toss in the cooked noodles, mixing well to coat each strand in sauce. Let everything heat together for another minute or two.

Step 7: Garnish and Serve

Sprinkle with chopped green onions and serve immediately while hot and saucy.

How to Serve and Store Mongolian Beef Noodles

Serve Mongolian Beef Noodles hot, straight from the pan. It’s best plated in shallow bowls so the sauce can cling and pool around the noodles. Garnish with extra green onions, a sprinkle of sesame seeds, or even chili flakes if you’re into heat.

For storing, let the noodles cool completely before transferring to airtight containers. They keep well in the fridge for up to 3 days and reheat best in a pan with a splash of water to loosen the sauce. Avoid microwaving too long, as it can make the beef tough.

Frequently Asked Questions

How thin should I slice the beef?

Always slice against the grain, about ⅛-inch thick. Freezing the meat for 15 minutes makes it easier to get uniform slices.

Can I use another cut of beef?

Yes! Sirloin, skirt steak, or even ribeye can work well if sliced thinly.

What noodles are best for this recipe?

Lo mein or udon are ideal because they hold up to the sauce, but spaghetti or linguine work in a pinch.

Is this dish spicy?

Not by default. If you like spice, add a touch of chili paste or red pepper flakes to the sauce.

Can I make it vegetarian?

Absolutely. Swap the beef for tofu or mushrooms and use a plant-based soy sauce.

Do I need a wok?

Not strictly. A deep skillet works just fine, but a wok gives that high-heat sear and extra flavor.

Want More Noodle Dinner Ideas?

You might also love the Delicious Beef Bowtie Pasta if you’re in the mood for something creamy and comforting. Or try the spicy kick of Spicy Rattlesnake Pasta for bold flavor lovers.

Need something easy for meal prep? The Beef and Bowtie Pasta with Alfredo Sauce is both filling and beginner-friendly.

If you’re leaning into classic flavors, check out Creamy Cajun Chicken Pasta or the one-pan wonder of One Skillet Spicy Garlic Butter Parmesan Steak Pasta to expand your weeknight rotation.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you use udon or lo mein? Did you throw in mushrooms or chili flakes? Leave a comment below. I’m always curious how others plate it up.

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