This Mongolian Beef and Noodles combines tender strips of beef, chewy noodles, and a glossy garlic-ginger sauce with the perfect balance of savory and sweet flavors. It’s a quick, satisfying dinner inspired by the popular restaurant-style Mongolian beef dish.
Everything comes together in approximately 35 minutes, making it perfect for busy weeknights, casual family dinners, or whenever you’re craving a flavorful beef-and-noodle meal at home.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: Approximately 35 minutes
Servings: 4–6
Why You’ll Love This Recipe
- Tender slices of beef
- Sweet and savory sauce
- Ready in approximately 35 minutes
- Easy weeknight dinner
- Uses simple ingredients
- Better than takeout
- Easy to customize
- Delicious with different noodles
- Perfect for adding vegetables
- Reheats well for lunch
Ingredients
Beef
- 1½ pounds flank steak or sirloin steak
- ¼ cup cornstarch
- ½ teaspoon black pepper
- 2 tablespoons vegetable or avocado oil
Mongolian-Style Sauce
- ½ cup low-sodium soy sauce
- ¾ cup low-sodium beef broth
- ⅓ cup packed brown sugar
- 1 tablespoon hoisin sauce, optional
- 1 teaspoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon rice vinegar
- ½ teaspoon crushed red pepper, optional
Noodles
- 12 ounces lo mein noodles, ramen noodles, linguine, or spaghetti
- 1 teaspoon sesame oil or vegetable oil
Garnish
- 4 green onions, sliced
- 1 tablespoon sesame seeds
- Crushed red pepper, optional
- Chopped cilantro, optional
How to Make Mongolian Beef and Noodles
Step 1: Slice the Beef
Place the beef in the freezer for approximately 20–30 minutes.
Partially chilling the meat makes it easier to cut into thin, even strips.
Slice the beef against the grain into pieces approximately ¼-inch thick.
Cutting against the grain shortens the muscle fibers and helps keep the beef tender.
Step 2: Coat the Beef
Place the sliced beef in a large bowl or food-storage bag.
Add the cornstarch and black pepper.
Toss until every piece has a thin, even coating.
Allow the coated beef to rest for approximately 10 minutes while you prepare the sauce and noodles.
Step 3: Prepare the Sauce
In a medium bowl, combine the soy sauce, beef broth, brown sugar, hoisin sauce, sesame oil, garlic, ginger, rice vinegar, and crushed red pepper.
Whisk until the brown sugar begins to dissolve.
Set the sauce aside.
Step 4: Cook the Noodles
Bring a large pot of water to a boil.
Cook the noodles according to the package directions until just tender.
Avoid overcooking them because they will cook briefly again when combined with the hot sauce.
Step 5: Drain the Noodles
Drain the noodles thoroughly.
Toss them with one teaspoon of sesame or vegetable oil to prevent sticking.
Set them aside while you cook the beef.
Step 6: Heat the Skillet
Place a large skillet or wok over medium-high to high heat.
Add one tablespoon of oil and allow it to become hot.
The skillet should be hot before the beef is added so the meat sears instead of steaming.
Step 7: Cook the Beef in Batches
Arrange half of the beef in a single layer.
Cook for approximately 1–2 minutes per side, or until browned around the edges.
Transfer the cooked beef to a plate.
Add the remaining oil and repeat with the second batch.
Avoid overcrowding the skillet because this lowers the temperature and prevents browning.
Step 8: Remove Excess Oil
If there is a large amount of oil remaining in the skillet, carefully pour most of it away.
Leave the browned pieces in the bottom because they will add flavor to the sauce.
Step 9: Add the Sauce
Reduce the heat to medium.
Whisk the prepared sauce again, then pour it into the skillet.
Stir and scrape the bottom of the pan to release the browned pieces.
Step 10: Simmer the Sauce
Bring the sauce to a gentle simmer.
Cook for approximately 2–3 minutes, stirring frequently.
The sauce will begin to reduce and thicken slightly.
Step 11: Return the Beef
Return the cooked beef and any accumulated juices to the skillet.
Toss until every piece is coated in the sauce.
Simmer for approximately 1–2 minutes, or until the beef is heated through and the sauce is glossy.
Step 12: Add the Green Onions
Add most of the sliced green onions, reserving some for garnish.
Stir them into the beef and sauce.
The green onions add fresh flavor and balance the sweet sauce.
Step 13: Add the Noodles
Add the drained noodles to the skillet.
Use tongs to toss them with the beef and sauce until evenly coated.
If your skillet isn’t large enough, transfer everything to the pot used for the noodles and combine it there.
Step 14: Adjust the Sauce
If the noodles appear dry, add a small splash of beef broth or warm water.
If the sauce is too thin, simmer everything for another minute while tossing gently.
Remember that the sauce will continue to thicken slightly as it cools.
Step 15: Taste and Season
Taste before adding extra salt because soy sauce is already salty.
Adjust the flavor with additional brown sugar, rice vinegar, crushed red pepper, or low-sodium soy sauce as needed.
Step 16: Serve
Divide the Mongolian beef and noodles among bowls.
Garnish with the reserved green onions, sesame seeds, crushed red pepper, or chopped cilantro.
Serve immediately while the beef is tender and the noodles are warm.
The Best Beef to Use
Flank steak is an excellent choice because it cooks quickly and has plenty of beef flavor.
Other good options include:
- Sirloin steak
- Skirt steak
- Flat iron steak
- Ribeye steak
- New York strip
- Beef tenderloin
- Thinly sliced chuck steak
Whatever cut you choose, slice it thinly against the grain.
How to Slice Beef Against the Grain
Look closely at the meat and identify the direction in which the muscle fibers run.
Position your knife across those lines and slice in the opposite direction.
Cutting across the grain creates shorter fibers, making the cooked beef easier to chew.
A sharp knife and partially chilled meat will give you the cleanest slices.
Why Coat the Beef with Cornstarch?
Cornstarch creates a light crust that helps the beef brown quickly.
It also protects the meat from drying out and helps the sauce cling to every piece.
Shake off excessive cornstarch before placing the beef in the skillet so it doesn’t form a heavy coating.
How to Keep the Beef Tender
For tender beef:
- Slice it thinly against the grain
- Partially freeze it before slicing
- Cook it in small batches
- Use a very hot skillet
- Avoid overcooking it
- Return it to the sauce only briefly
The beef needs only a few minutes of total cooking time.
The Best Noodles to Use
Lo mein noodles create the most familiar takeout-style texture.
You can also use:
- Ramen noodles
- Udon noodles
- Rice noodles
- Egg noodles
- Spaghetti
- Linguine
- Soba noodles
- Chow mein noodles
Follow the package instructions because cooking times vary significantly between noodle types.
Can I Use Instant Ramen?
Yes. Discard or save the seasoning packets for another use.
Cook the ramen noodles until just tender, drain them, and add them to the finished beef and sauce.
Four standard packages of instant ramen are usually enough for this recipe.
Can I Use Ground Beef?
Yes. Brown and drain approximately 1½ pounds of ground beef.
Prepare the sauce in the same skillet, then return the meat and add the cooked noodles.
Ground beef creates a budget-friendly variation that’s especially quick and easy.
Can I Add Vegetables?
Absolutely. Good additions include:
- Broccoli florets
- Sliced bell peppers
- Snap peas
- Mushrooms
- Shredded carrots
- Baby corn
- Bok choy
- Green beans
- Zucchini
- Water chestnuts
Cook firm vegetables before adding the sauce. Quick-cooking vegetables can be added during the final few minutes.
Mongolian Beef and Broccoli Noodles
Add three cups of small broccoli florets.
Cook them in the skillet with a tablespoon of water for approximately 3–4 minutes.
Transfer the broccoli to a plate, cook the beef, and return the broccoli when adding the noodles.
Spicy Mongolian Beef and Noodles
Add one teaspoon crushed red pepper or one tablespoon chili garlic sauce to the sauce.
Finish the dish with sliced jalapeños, chili crisp, or sriracha.
Start with a small amount of spice and add more after tasting.
Extra-Garlic Mongolian Beef
Increase the garlic to six cloves.
Sauté half of the garlic briefly in the skillet before adding the sauce, then stir in the remaining garlic with the liquid ingredients.
Be careful not to burn the garlic.
Mongolian Chicken and Noodles
Replace the beef with thinly sliced boneless chicken breasts or thighs.
Cook the chicken until it reaches an internal temperature of 165°F.
Chicken thighs remain especially tender and work well with the sweet-savory sauce.
Mongolian Shrimp and Noodles
Replace the beef with 1½ pounds of peeled and deveined shrimp.
Cook the shrimp for approximately 1–2 minutes per side, or until pink and opaque.
Remove them from the skillet and return them after the sauce has thickened.
How to Make the Sauce Less Sweet
Reduce the brown sugar to ¼ cup.
You can also increase the rice vinegar by one teaspoon or add a little extra beef broth.
Taste the sauce before adding more soy sauce because it may become too salty.
How to Make the Sauce Sweeter
Add one or two tablespoons of brown sugar or honey.
Allow the sauce to simmer briefly so the sweetener dissolves completely.
Avoid adding too much at once.
How to Thicken the Sauce
The cornstarch on the beef usually thickens the sauce naturally.
If you need a thicker sauce, combine:
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Stir the slurry into the simmering sauce and cook for approximately one minute.
How to Thin the Sauce
Add beef broth or warm water a few tablespoons at a time.
Toss the noodles after each addition until the sauce reaches your preferred consistency.
The noodles absorb liquid quickly, especially as the dish cools.
What to Serve with Mongolian Beef and Noodles
This dish is satisfying on its own, but it also pairs well with:
- Steamed broccoli
- Stir-fried vegetables
- Egg rolls
- Spring rolls
- Asian cucumber salad
- Steamed edamame
- Bok choy
- Wonton soup
- Hot and sour soup
- Steamed dumplings
A fresh or lightly cooked vegetable side balances the rich sauce.
Can I Prepare It Ahead?
Yes. Slice and coat the beef, prepare the sauce, and chop the green onions up to 24 hours ahead.
Store each component separately in the refrigerator.
For the best texture, cook the noodles and beef immediately before serving.
Storage
Transfer leftovers to an airtight container.
Refrigerate for up to 3–4 days.
The noodles will continue absorbing the sauce during storage, so the dish may become thicker.
How to Reheat Mongolian Beef and Noodles
Reheat leftovers in a skillet over medium-low heat.
Add a splash of beef broth or water to loosen the sauce.
Toss gently until everything is heated through.
Individual portions can also be microwaved in short intervals, stirring between each interval.
Can You Freeze Mongolian Beef and Noodles?
The cooked beef and sauce can be frozen for up to 3 months.
Noodles may become soft after freezing, so freeze the beef and sauce separately whenever possible.
Thaw overnight in the refrigerator, reheat in a skillet, and toss with freshly cooked noodles.
Frequently Asked Questions
What is Mongolian Beef and Noodles?
It’s a restaurant-inspired dish made with thinly sliced beef, noodles, and a sweet-savory soy sauce flavored with garlic and ginger.
Is Mongolian beef spicy?
It’s usually mild, but crushed red pepper, chili sauce, or chili crisp can be added for heat.
What cut of beef works best?
Flank steak and sirloin are excellent choices because they cook quickly and remain tender when sliced thinly.
Why is my beef chewy?
The beef may have been sliced with the grain or cooked too long. Slice it thinly against the grain and sear it quickly.
Can I use ramen noodles?
Yes. Cook the noodles without the seasoning packets and toss them with the beef and sauce.
Can I use ground beef?
Yes. Ground beef makes an easy and affordable alternative.
Can I add broccoli?
Absolutely. Broccoli, bell peppers, carrots, and snap peas all work well.
Why is my sauce too salty?
Use low-sodium soy sauce and low-sodium broth. Add water, broth, or a little brown sugar to balance an overly salty sauce.
Why is my sauce too thin?
Simmer it longer or add a small cornstarch slurry.
Can I make it ahead?
You can prepare the individual components ahead, but cook and combine everything shortly before serving.
How long will leftovers keep?
Refrigerated leftovers will keep for approximately 3–4 days.
Can I freeze it?
Freeze the beef and sauce separately from the noodles for the best texture.
Pro Tips
Partially freeze the beef before slicing so you can cut thin, even strips.
Cook the beef in small batches over high heat. Crowding the skillet causes the meat to release liquid and steam instead of browning.
Cook the noodles only until just tender because they will absorb additional sauce in the skillet.
Use low-sodium soy sauce and broth, then adjust the seasoning after the beef and noodles have been combined.
Final Thoughts
This Mongolian Beef and Noodles recipe brings together tender beef, chewy noodles, green onions, and a glossy garlic-ginger sauce in one quick and satisfying meal.
Prepare it for a busy weeknight, casual dinner, or homemade takeout night. Add broccoli, peppers, mushrooms, or extra spice to create a flavorful version your family will enjoy.
