Description
Mongolian Beef Noodles is a delectable fusion dish that marries the savory flavors of traditional Mongolian beef with the satisfying texture of stir-fried noodles. This recipe features tender slices of beef, aromatic garlic and ginger, and a harmonious blend of sweet and savory sauces, all tossed with chewy noodles to create a restaurant-quality meal at home.
Ingredients
Scale
For the Beef Marinade:
- 1 pound (450g) flank steak, thinly sliced against the grain
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon garlic powder
For the Sauce:
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar, packed
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes (optional, for heat)
- ½ cup water
For the Stir-Fry:
- 8 ounces (225g) lo mein noodles or spaghetti
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red onion, thinly sliced
- 1 cup bell peppers, thinly sliced (optional)
- 3 green onions, chopped (white and green parts separated)
- Sesame seeds for garnish
Instructions
- Marinate the Beef: In a medium bowl, combine sliced flank steak with cornstarch, soy sauce, vegetable oil, and garlic powder. Toss to coat evenly and let it marinate for 15 minutes.
- Prepare the Sauce: In a small bowl, whisk together low-sodium soy sauce, brown sugar, oyster sauce, sesame oil, red pepper flakes (if using), and water until the sugar dissolves. Set aside.
- Cook the Noodles: Bring a large pot of water to a boil. Cook the noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Toss with a teaspoon of sesame oil to prevent sticking.
- Sear the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and sear for 1-2 minutes per side until browned. Cook in batches if necessary to avoid overcrowding. Remove beef from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining tablespoon of vegetable oil. Sauté minced garlic, grated ginger, and the white parts of the green onions for about 30 seconds until fragrant.
- Cook Vegetables: Add sliced red onion and bell peppers to the skillet. Stir-fry for 2-3 minutes until they begin to soften.
- Combine Ingredients: Return the seared beef to the skillet. Pour in the prepared sauce and bring to a simmer. Let it cook for 2 minutes to thicken slightly.
- Add Noodles: Add the cooked noodles to the skillet, tossing gently to combine and ensure the noodles are evenly coated with the sauce. Cook for an additional 2 minutes until everything is heated through.
- Garnish and Serve: Sprinkle the dish with sesame seeds and the green parts of the green onions. Serve hot.
Notes
- Vegetable Variations: Feel free to add other vegetables like broccoli, snow peas, or carrots for added nutrition and color.
- Noodle Alternatives: If lo mein noodles are unavailable, spaghetti or linguine can be used as substitutes.
- Spice Level: Adjust the red pepper flakes to your preferred heat level or omit them for a milder dish.
- Tenderizing the Beef: Slicing the beef against the grain helps in making it more tender.
- Prep Time: 20 min
- Cook Time: 20 min
- Method: Stir-Fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: Approximately 1¼ cups
- Calories: 540
- Sugar: 12 g
- Sodium: 2027 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 91 g
- Fiber: 11 g
- Protein: 38 g
- Cholesterol: 73 mg