Description
Mongolian Beef Noodles is the ultimate comfort dish for weeknights. Ready in under 30 minutes, it’s a fusion of tender beef, chewy noodles, and a sweet-salty soy garlic sauce. Tossed with red bell peppers and scallions, it hits every note—savory, satisfying, and crave-worthy.
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
Instructions
1. Toss the sliced beef with cornstarch until fully coated. Let sit for 10 minutes.
2. In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, and water.
3. Heat sesame oil in a wok or skillet. Sear beef in batches until crisp on edges, about 2-3 minutes per side. Remove and set aside.
4. In the same pan, add red bell peppers. Sauté for 2-3 minutes until just tender.
5. Return the beef to the pan. Pour in the sauce and bring to a simmer until thickened.
6. Add cooked noodles to the pan. Toss until noodles are fully coated in sauce.
7. Garnish with chopped green onions. Serve hot.
Notes
Freeze your steak for 10-15 minutes to make slicing it thin much easier.
Cook the beef in batches to avoid overcrowding and ensure even browning.
Loosen cold leftovers with a splash of water or broth when reheating to keep the sauce silky.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 9g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 65mg