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Easy and flavorful Mongolian Beef Noodles are a perfect weeknight meal that comes together quickly in one pan with juicy pieces of steak, tender lo mein noodles, and a homemade sweet and savory sauce. This dish balances rich beef flavors with the subtle warmth of ginger and garlic, making it a satisfying comfort food with an Asian inspired twist.
I first made this recipe when craving takeout but wanted control over flavors and the quality of ingredients. It quickly became a family favorite because it tastes just like your favorite restaurant dish but homemade and fresher.
Ingredients
- Lo mein noodles: tender and chewy, perfect for soaking up the sauce can swap for udon or rice noodles if needed
- Flat iron steak or sirloin: thinly sliced against the grain for maximum tenderness and flavor flat iron has a buttery texture that I love
- Cornstarch: helps create a silky coating on the beef by thickening the sauce
- Vegetable oil: for searing the beef to get a nice crust without smoking
- Low-sodium soy sauce: keeps saltiness in check so you can adjust seasoning yourself
- Hoisin sauce: adds sweetness and depth if unavailable you can make a simple substitute combining soy sauce, peanut butter, and brown sugar
- Light brown sugar: balances the salt and adds a mild molasses note
- Rice vinegar: a bit of acidity to brighten the sauce
- Chili sesame oil: for a subtle kick swap for regular sesame oil or omit if you prefer no heat
- Fresh ginger and garlic: essential aromatics that wake up the dish with warmth and zest
- Green onions: provide a fresh crunch and mild onion flavor reserve some for garnish
- Sesame seeds: optional but add a lovely nutty crunch on top
Instructions
- Sauté the Noodles:
- Bring a large pot of water to a boil and cook the lo mein noodles according to package instructions until just tender. Drain and rinse under cold water to stop the cooking process. Toss with a drizzle of sesame or neutral oil to keep them from sticking. Set aside so they're ready when the sauce is done.
- Coat the Beef:
- Sprinkle the cornstarch evenly over the thinly sliced flat iron steak and gently toss so each piece is lightly coated. This will create a velvety texture once cooked and help thicken the sauce.
- Sear the Beef:
- Heat a large skillet over medium high heat and add one tablespoon of vegetable oil. Place half of the beef slices in the skillet without crowding and cook for about 1 to 2 minutes per side until nicely browned but still tender inside. Remove to a plate and repeat with remaining beef using the rest of the oil. Lower the heat to medium low once all the beef is cooked.
- Make the Sauce:
- In a small bowl, whisk together soy sauce, water, hoisin sauce, light brown sugar, rice vinegar, and chili sesame oil. Pour this mixture into the skillet. Add minced garlic, grated fresh ginger, and most of the sliced green onions. Let the sauce simmer gently for 1 to 2 minutes to develop flavor and slightly thicken.
- Combine Everything:
- Add the noodles and cooked beef back into the skillet. Gently toss everything in the sauce to coat evenly. Keep the skillet on medium low heat for another 1 to 2 minutes, stirring occasionally, until the noodles have absorbed some of the sauce and everything is warmed through.
- Serve:
- Dish the Mongolian Beef Noodles into bowls. Garnish with the remaining green onions and optional sesame seeds. Best enjoyed hot for that perfect silky and savory bite.
My favorite ingredient here is the fresh ginger. It brings brightness and a subtle spicy snap that cuts through the richness of the beef beautifully. When I first made this dish, the whole family loved the balance of sweet, salty, and slightly spicy flavors that make it so memorable.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of soy sauce or water to refresh the sauce, and warm gently on the stove or in the microwave to keep the noodles from drying out.
Ingredient Substitutions
If you do not have lo mein noodles, udon noodles or even spaghetti can work in a pinch to give that chewy texture. If flat iron steak is not available, flank or skirt steak are good alternatives that also taste great when sliced thin. No hoisin sauce No problem You can make a quick version with peanut butter soy sauce brown sugar and rice vinegar for similar flavor.
Serving Suggestions
This dish stands well on its own but pairs beautifully with steamed bok choy or sautéed broccoli for a full meal. For a little extra texture sprinkle toasted sesame seeds or add a handful of crispy fried shallots on top before serving.
Enjoy these Mongolian Beef Noodles hot for the best silky, savory bite. Leftovers reheat well.
Common Recipe Questions
- → What steak cut works best?
Flat iron steak is preferred for its tender and buttery texture, but skirt or flank steak can be used as alternatives.
- → Can I make this without beef?
Yes, it can be made meatless or with ground beef for a different texture or budget-friendly option.
- → What vegetables pair well with this dish?
Add broccoli, bell peppers, snap peas, or carrots by stir-frying them after the beef and before adding the sauce.
- → How can I make the noodles saucier?
Double the sauce ingredients and toss the beef in sauce before adding noodles to maximize coating.
- → Which noodles can I substitute?
Udon, rice noodles, spaghetti, or even fettuccine can be used if lo mein noodles aren't available.
- → How should leftovers be stored and reheated?
Store leftovers in the fridge for up to 3 days, reheat in a skillet or microwave, adding extra soy sauce to refresh flavors.