Mongolian Beef Noodles With Savory Soy Garlic Sauce

Mongolian beef noodles turn the sweet-savory takeout classic into a one-bowl dinner: thin strips of steak seared quickly, tossed in a glossy soy, hoisin, garlic and ginger sauce, and served over egg or rice noodles. Everything is done in about 25 minutes (10 prep, 15 cooking), and most of the ingredients are pantry staples.

Ingredients

Beef and sauce

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/4 cup low-sodium soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp brown sugar
• 1/2 cup beef broth

Noodles

• 8 oz egg noodles or rice noodles
• 2 green onions, sliced
• 1 tsp sesame oil

Optional garnishes

• Sesame seeds
• Red pepper flakes

How to Make Mongolian Beef Noodles

1. Cook the noodles. Boil a large pot of salted water and cook the noodles according to the package. Drain and toss with the sesame oil so they don’t stick.
2. Sear the beef. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef in a single layer and sear for 1-2 minutes per side, until browned but not fully cooked through. Remove and set aside.
3. Make the sauce. Reduce the heat to medium and add the garlic and ginger to the same pan. Sauté until fragrant, about 30 seconds. Stir in the soy sauce, hoisin, brown sugar and beef broth and bring to a simmer.
4. Finish the beef. Return the beef to the skillet and cook, tossing often, for about 2-3 minutes, until the sauce thickens slightly and coats the beef and the meat is cooked through.
5. Assemble. Divide the noodles between bowls and top with the saucy beef. Add the green onions, and sesame seeds and red pepper flakes if you like.

Getting Tender Beef and a Sauce That Clings

• Slice thin and against the grain. This matters more than the cut of steak. Freezing the steak for about 20 minutes first makes it easier to slice.
• Sear in batches if the pan is crowded. Crowding steams the beef and it turns grey instead of browned.
• Watch the sauce. It thickens as it simmers. If it gets too thick, loosen it with a splash of broth; if it stays thin, let it reduce another minute or so.
• Toss the noodles in sesame oil right after draining. It keeps them from clumping while you cook the beef.
• Shortcut: Pre-sliced stir-fry beef or leftover roasted beef saves time. Leftover beef only needs to be heated through in the sauce.

Swaps and Variations

• Ground beef instead of steak: Brown it first, then add the sauce. It is faster and cheaper, but the sauce will cling differently and the texture is looser than with sliced steak. Cook ground beef to 160°F.
• Chicken or tofu: Both work. Chicken must reach 165°F.
• Other noodles: Udon, soba or rice noodles all work. Udon gives the chewiest bite; soba is nuttier.
• No hoisin: Mix extra soy sauce and brown sugar with a touch of ketchup or miso for similar sweetness and depth. Expect a slightly thinner flavor.
• More depth: A splash of oyster sauce adds savoriness.
• More heat: Add chili garlic sauce or red pepper flakes to the sauce as it simmers.
• Vegetables: Snap peas, bell peppers or broccoli can be stir-fried after the beef and added back in with it.

Make-Ahead, Storage and Reheating

You can slice the beef and mix the sauce up to a day ahead, then cook the noodles just before serving so they stay springy. Refrigerate leftovers within 2 hours and eat them within 3-4 days. Reheat in a skillet with a splash of water or broth until steaming hot, to 165°F.

If you want to freeze it, freeze the beef and sauce separately from the noodles, because noodles turn mushy after thawing.

What to Serve With It

The bowl is a full meal, but a quick side of steamed broccoli or a cucumber salad balances the sweet sauce. For other beef dinners with a similar flavor profile, try the steak and broccoli stir fry or the ground beef bulgogi bowls. A cup of potsticker soup also makes a good starter.

FAQ

### Can I make this ahead?

Yes. Prep the beef and sauce a day ahead, and cook the noodles fresh.

### What if I don’t have hoisin sauce?

Use soy sauce and brown sugar with a little ketchup or miso for similar sweetness and depth.

### Can I use ground beef?

Yes, brown it first and proceed with the sauce. Cook it to 160°F.

### How do I make it spicier?

Add chili garlic sauce or red pepper flakes to the sauce as it simmers, to taste.

You Might Also Like

Bang Bang Chicken Recipe With Crispy Spice

Ground Beef Bulgogi for Quick Korean Bowls

Potsticker Soup with Savory Broth — Quick & Easy

Hamburger Potato Casserole With Cheesy Beef Layers

Ultimate Pickle Crustburger Recipe – Quick & Easy!

Alabama Pecan Bread With Maple Glaze — Moist Loaf