Mongolian Beef Noodles

There’s something incredibly comforting about a hearty noodle dish, especially one that’s packed with flavor and easy to make. I’m so grateful to share this Mongolian Beef Noodles recipe with you today. This dish has become a staple in my kitchen, and I’m thrilled to pass it on. The combination of tender beef, savory sauce, and chewy noodles is irresistible! Whether you’re cooking for yourself or for a group, this recipe is sure to impress.

Ingredients

For the Beef and Noodles:

• 1½ lb flank steak
• ¼ cup cornstarch
• ¼ cup vegetable oil
• 1 green bell pepper, thinly sliced
• 8 oz ramen noodles
• 3 green onions, chopped

For the Sauce:

• 2 tbsp sesame oil
• ¾ cup low sodium soy sauce
• ⅔ cup packed brown sugar
• 1¼ cup low sodium or no sodium chicken broth
• 4 cloves garlic, minced
• ¼ tsp red pepper flakes

How to Make Mongolian Beef Noodles

1. Prepare the Beef: Slice the flank steak thinly against the grain. Toss the slices in cornstarch, ensuring they’re evenly coated. This will help the beef get that lovely crispy texture when cooked.
2. Cook the Beef: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the beef in batches, being careful not to overcrowd the pan. Cook until the beef is browned and crispy, about 2-3 minutes per side. Remove the beef and set it aside.
3. Sauté the Vegetables: In the same skillet, add the green bell pepper and sauté until tender, about 3-4 minutes. Set the bell pepper aside with the beef.
4. Cook the Noodles: Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.
5. Make the Sauce: In the same skillet, heat the sesame oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute. Pour in the soy sauce, brown sugar, and chicken broth. Stir well to combine and bring the sauce to a simmer.
6. Combine Everything: Add the cooked beef and bell peppers back into the skillet with the sauce. Toss in the cooked noodles and mix until everything is well coated with the sauce. Finally, sprinkle the chopped green onions on top.

Helpful Tips

• Slice Thinly: Make sure to slice the flank steak very thinly for the best texture and quicker cooking.
• Don’t Overcrowd: When frying the beef, cook in batches to avoid overcrowding the pan. This ensures the beef gets crispy rather than steaming.
• Use Fresh Noodles: If possible, use fresh ramen noodles for a chewier, more authentic texture.

Substitutions and Variations

• Protein Options: Feel free to substitute the beef with chicken, pork, or even tofu for a vegetarian option.
• Vegetable Variations: Add more veggies like broccoli, snap peas, or carrots to make it a more well-rounded meal.
• Spice Level: Adjust the red pepper flakes to your taste. If you love heat, add more!

Frequently Asked Questions

Can I use a different type of noodle?

Absolutely! You can use lo mein, udon, or even spaghetti in place of ramen noodles.

How can I make this dish gluten-free?

Use tamari or a gluten-free soy sauce and rice noodles instead of ramen.

Can I make this dish ahead of time?

Yes, you can prepare the beef and sauce ahead of time. Just cook the noodles fresh when you’re ready to serve.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warm or heat in a skillet over medium heat. If the noodles seem dry, add a splash of chicken broth to moisten them up.

More Delicious Recipes

If you enjoyed this Mongolian Beef Noodles recipe, you might also like:

• Creamy Salmon Piccata
• Crockpot Vegetable Beef Soup Recipe
• Rotisserie Chicken Enchilada Skillet

Thank you for joining me in making this delightful dish! I hope you find as much joy in cooking and eating it as I do. Happy cooking!

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