Mongolian Beef Noodles

Mongolian Beef Noodles is a flavorful fusion dish inspired by the popular Chinese-American Mongolian beef, known for its bold, savory-sweet flavors. This dish combines tender slices of beef, stir-fried with garlic, ginger, and green onions in a rich sauce made from soy sauce, chicken broth, brown sugar, and a hint of sesame oil, all tossed with hearty noodles. The result is a comforting, slightly sweet, and umami-packed meal with a perfect balance of softness from the noodles and caramelized edges on the beef.

Components

• Sirloin Steaks
• Baking soda
• Cold water
• Soy sauce
• White pepper
• Salt
• Cornstarch
• Avocado oil
• Garlic
• Ginger
• White onion
• Green onion
• Brown sugar
• Oyster sauce
• White pepper
• Browning sauce
• Sesame oil
• Sesame seeds
• Udon noodles

Tips for the Best Mongolian Beef Noodles

1. Pick the Right Beef – Use cuts like flank steak, sirloin, or skirt steak. These are tender and cook quickly. Slice the beef thinly against the grain so it stays soft and easy to chew. If you’re having trouble slicing it thin, pop it in the freezer for 20–30 minutes first.
2. Marinate for Extra Flavor – A quick marinade with soy sauce, oil, and cornstarch helps the beef taste better and stay tender. The cornstarch also gives it that smooth texture like in restaurant stir-fries.
3. Cook on High Heat – Use high heat to cook the beef fast and give it a nice sear. This adds great flavor and keeps it from getting tough. If your pan is small, cook the beef in batches so it doesn’t steam.
4. Use the Right Noodles – Thicker noodles like lo mein, udon, or even rice noodles work well. You want noodles that can hold up to the sauce and not get soggy. Cook them just until done, then drain right away.
5. Mix the Sauce Ahead of Time – Make your sauce before you start cooking—this saves time and makes everything easier. A simple mix of soy sauce, hoisin, brown sugar, garlic, and ginger works great. Add a little cornstarch to help it thicken when heated.
6. Don’t Skip the Garlic and Ginger – Fresh garlic and ginger make a big difference in flavor. Cook them until they smell amazing, then add the sauce and noodles.
7. Toss Everything Quickly – Once everything is in the pan—beef, noodles, and sauce—toss it all together quickly so the noodles get coated but don’t overcook. Serve right away for the best taste and texture.
8. Top It Off – Add a sprinkle of green onions, sesame seeds, or a bit of chili oil for extra flavor and a nice finish.
9. Make It Your Way – You can easily add veggies like broccoli, bell peppers, or snap peas to the stir-fry. You can also swap the beef for chicken, shrimp, or tofu if you like.

Ingredient Substitutions & Add Ins

Mongolian Beef Noodles are one of those easy, flexible meals that you can make your own with whatever you have on hand. If you’re out of beef, try using chicken, tofu, or even mushrooms for a meatless version. No Udon noodles? Try chow mein, Spaghetti, ramen, or rice noodles. You can also throw in veggies like bell peppers, broccoli, carrots, or spinach to add color and crunch. For extra flavor, a little chili sauce, sesame oil, or a dash of rice vinegar goes a long way. It’s a simple, delicious dish that’s perfect for busy nights and easy to customize every time.

Serving Suggestions

Mongolian Beef Noodles are a filling and flavorful dish on their own, but you can easily round out the meal with a few simple sides. A light cucumber salad or steamed edamame adds a fresh contrast to the rich sauce. For something warm, try serving it with egg rolls, spring rolls, or a small bowl of miso soup. If you want more greens, stir-fried veggies like bok choy, snow peas, or broccoli make great add-ons. You can also top the noodles with extra green onions, sesame seeds, or a drizzle of chili oil for a little extra flavor and texture.

Storage & Reheating

Mongolian Beef Noodles store well and make great leftovers! Just let the dish cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. To reheat, you can warm it up in the microwave in 30-second intervals, stirring in between until hot. For the best texture, reheat it in a skillet over medium heat with a splash of water or broth to loosen the sauce. If the noodles seem dry, adding a little soy sauce or sesame oil can help bring back the flavor. This dish also freezes well for up to 2 months—just thaw overnight in the fridge before reheating. Easy, tasty, and meal-prep friendly!

5 from 3 votes

Mongolian Beef Noodles

This Mongolian Beef Noodles recipe features tender beef stir-fried with garlic, ginger, and green onions in a savory-sweet sauce. Tossed with bouncy udon noodles - it’s a bold and flavorful dish that comes together quickly—perfect for a busy weeknight dinner.

Recipe Keys: B Beef

Print Recipe

Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Ingredients

• 2 Sirloin steaks
• ¹⁄₄ tsp Baking soda
• 1 cup Cold Water
• 1 tbsp Soy sauce
• ¹⁄₂ tsp White pepper
• ¹⁄₂ tsp Salt
• 1 tbsp Cornstarch
• 1 tbsp Avocado oil

Aromatics

• 1 tbsp Garlic (3-4 cloves)
• 1 tsp Ginger (2”-3” piece)
• 1 White onion
• 1 bunch Green onion

Sauce

• ¹⁄₃ cup Soy sauce
• ¹⁄₂ cup Chicken broth
• 4 tbsp Brown sugar
• 2 tbsp Oyster sauce
• ¹⁄₄ tsp White pepper
• 1 tsp Browning & seasoning sauce
• 1 tbsp Sesame oil
• 800 g Udon Noodles
• Sesame seeds

Instructions

1. Slice striploin steaks into thin, long strips and transfer to a wide bowl. To tenderize the beef and ensure it doesn’t dry out while stir-frying, sprinkle in baking soda and pour in cold water, then massage gently. Let sit for 10–15 minutes, then drain and rinse the beef with cold water. Season the beef with soy sauce, white pepper, salt, cornstarch, and avocado oil.
2. Prepare the stir-fry ingredients by slicing the white onion and green onion (separating the dark green tops from the light green and white bottoms), and mincing the garlic and ginger. Make the sauce by combining soy sauce, chicken broth, brown sugar, oyster sauce, and white pepper.
3. Bring a large pot of water to a boil and cook the udon noodles according to the package instructions. Make sure not to overcook them, and drain immediately once cooked.
4. Place a large wok or pan over medium-high to high heat and allow it to heat up for 3–5 minutes. Pour in 2–3 tablespoons of neutral oil and stir-fry the beef for 3–5 minutes, until it develops a slight char and is cooked through. Transfer the beef to a plate.
5. Add another 1–2 tablespoons of oil if needed, and stir-fry the white onion, the light green/white parts of the green onion, along with the garlic and ginger. Sprinkle with salt and cook for 2–3 minutes, then set aside with the beef.
6. Add another 1–2 tablespoons of oil to the pan and return it to medium-high heat. Carefully add the drained udon noodles to the pan and leave them undisturbed for 1–2 minutes, until the noodles develop a slight char on the bottom. Then add the stir-fried beef, vegetables, and sauce over the noodles and mix well so the sauce coats everything evenly. Finish with browning seasoning sauce, sesame oil, and the dark green parts of the green onion. Stir-fry together for another 1–2 minutes and garnish with sesame seeds.