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Mongolian Beef Noodles Recipe

Mongolian Beef Noodles

Jennifer AI Chef
Experience the perfect balance of tender beef, savory sauce, and al dente noodles in this Asian-inspired Mongolian Beef Noodles dish. This quick and easy recipe combines rich flavors and vibrant textures, bringing a taste of Central Asia to your kitchen.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian, mongolian
Servings 4 servings
Calories 450 kcal

Equipment

  • Sharp chef’s knife
  • Cutting board
  • Large wok or skillet
  • Tongs or chopsticks
  • Measuring cups and spoons

Ingredients
  

For the Beef Marinade

  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp grated ginger
  • 2 cloves garlic minced
  • 1 tsp sesame oil
  • 1/2 tsp red pepper flakes optional for heat

For the Noodles and Stir-Fry

  • 300 g flank steak thinly sliced
  • 200 g wide rice noodles or Chinese egg noodles
  • 2 tbsp vegetable oil divided
  • 1 bell pepper sliced
  • 1 carrot julienned
  • 1 onion thinly sliced
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp water (cornstarch slurry)
  • 2 cloves garlic minced
  • 1 tbsp grated ginger
  • 1 green onions chopped (for garnish)
  • 1 tbsp toasted sesame seeds for garnish

Instructions
 

Prepare the Beef Marinade

  • In a large bowl, combine soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and sesame oil. Mix well.
  • Add the sliced beef, ensuring each piece is coated. Cover and refrigerate for at least 30 minutes (up to 2 hours for best results).

Cook the Noodles

  • Boil the noodles according to the package instructions until al dente. Rinse under cold water, drain, and set aside.

Stir-Fry the Beef

  • Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat.
  • Add marinated beef and stir-fry for 2-3 minutes until browned. Remove from the wok and set aside.

Prepare the Stir-Fry

  • In the same wok, add the remaining 1 tbsp of vegetable oil.
  • Sauté garlic, ginger, and onions for 1-2 minutes until fragrant.
  • Add bell pepper and carrots, stir-frying for another 2-3 minutes until slightly tender.

Combine and Serve

  • Return the beef to the wok, followed by the soy sauce, brown sugar, and sesame oil. Stir well.
  • Add the cornstarch slurry and simmer until the sauce thickens.
  • Toss in the cooked noodles and combine everything thoroughly.
  • Garnish with chopped green onions and toasted sesame seeds. Serve hot.

Notes

Tips & Variations

  1. Beef Alternatives: If you prefer, swap the beef for chicken, pork, or even tofu for a vegetarian version. Thinly sliced chicken breast or pork tenderloin will work well, and tofu can absorb the marinade for a flavorful option.
  2. Vegetable Add-ins: Feel free to add more vegetables to balance the richness of the beef and sauce. Try incorporating bok choy, snow peas, mushrooms, or baby corn for extra crunch and color.
  3. Noodle Substitutes: If you can't find traditional rice noodles, udon or egg noodles are great alternatives. For a gluten-free option, use gluten-free rice noodles or soba noodles.
  4. Adjust the Sauce: If you like your sauce sweeter, add more brown sugar, or if you prefer it spicier, increase the amount of chili peppers or red pepper flakes.
  5. Adding Nuts: For added texture and flavor, top your Mongolian beef noodles with crushed peanuts or cashews. This adds a crunchy contrast to the soft noodles and tender beef.
  6. Sauce Substitutions: If you're out of rice vinegar, try substituting with apple cider vinegar or a splash of lime juice for a tangy twist. For a richer flavor, replace some of the soy sauce with hoisin sauce.

Storage & Reheating

  1. Storing Leftovers: After serving, store any leftover Mongolian beef noodles in an airtight container. Refrigerate for up to 3 days. The beef and sauce will continue to meld together, enhancing the flavor.
  2. Freezing: You can freeze the cooked beef and noodles for up to 2-3 months. Store them in a freezer-safe container or resealable bag. Make sure to separate the noodles and beef from the sauce for better texture after reheating.
  3. Reheating: To reheat, place the noodles and beef in a skillet or wok over medium heat. Add a splash of water or broth to loosen the sauce and prevent the noodles from sticking. Stir occasionally until heated through. If you’re using the microwave, place the dish in a microwave-safe bowl with a small amount of water and cover it to steam.
  4. Avoid Overcooking: When reheating, be cautious not to overcook the noodles as they can become mushy. Reheat just until warm for the best texture.
Keyword mongolian beef marinade, mongolian beef noodles recipe, mongolian steak recipe, simple mongolian beef recipe