Easy Mongolian Beef Noodles (Printer-Friendly)
Juicy steak and noodles coated in a homemade sweet and savory sauce, ready in 30 minutes.
# What You'll Need:
→ Noodles
01 -
8 ounces lo mein noodles
→ Beef
02 -
¾ pound flat iron steak or sirloin, thinly sliced against the grain
03 -
2 tablespoons cornstarch
→ Oils
04 -
2 tablespoons vegetable oil, divided
05 -
1 teaspoon chili sesame oil (optional)
06 -
Sesame oil (for tossing noodles, optional)
→ Sauces and Condiments
07 -
¼ cup low-sodium soy sauce
08 -
2 tablespoons hoisin sauce
→ Liquids
09 -
¼ cup water
10 -
1 tablespoon rice vinegar
→ Sweeteners
11 -
2 tablespoons light brown sugar
→ Aromatics
12 -
3 cloves garlic, minced
13 -
1 tablespoon grated fresh ginger
14 -
¼ cup sliced green onions, plus more for garnish
→ Garnish
15 -
Sesame seeds (optional)
# Steps to Follow:
01 -
Bring a large pot of water to a boil and cook lo mein noodles according to package directions. Drain and rinse under cold water to halt cooking. Toss noodles with a small amount of sesame or neutral oil to prevent sticking. Set aside.
02 -
Sprinkle cornstarch evenly over the sliced beef and gently toss until all pieces are coated.
03 -
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add half the beef slices and sear each side for 1 to 2 minutes until browned. Remove from skillet and repeat with remaining oil and beef. Remove all beef from skillet and reduce heat to medium-low.
04 -
In a small bowl, whisk together soy sauce, hoisin sauce, water, brown sugar, rice vinegar, and chili sesame oil.
05 -
Pour sauce mixture into the skillet and add minced garlic, grated ginger, and sliced green onions. Allow to simmer gently for 1 to 2 minutes to blend flavors.
06 -
Return beef to the skillet and add the prepared noodles. Toss gently to coat evenly with sauce. Continue cooking over low heat for 1 to 2 minutes while stirring to ensure thorough heating.
07 -
Transfer to serving bowls and garnish with additional green onions and sesame seeds if desired. Serve immediately while hot.
# Extra Suggestions:
01 -
Use flat iron steak for optimal texture, or substitute with sirloin, flank, or skirt steak. For a meatless version, omit beef or use ground beef as an alternative.
02 -
To add vegetables such as broccoli or bell peppers, stir-fry them after searing the beef and before adding the sauce.
03 -
If extra sauce is preferred, double the sauce ingredients and add accordingly.
04 -
Leftovers can be refrigerated up to three days and reheated with a splash of soy sauce to refresh flavors.