Dive into the delicious world of Mongolian beef noodles, where tender beef meets slurp-worthy noodles in a sauce that’s the perfect balance of sweet and savory. This recipe is your ticket to a quick, satisfying meal that’s sure to impress.
Why This Recipe Works
- The combination of soy sauce, brown sugar, and garlic creates a deeply flavorful sauce that clings to every noodle and piece of beef.
- Quick-cooking flank steak ensures tender, juicy bites without hours of marinating.
- Using pre-cooked noodles saves time without sacrificing texture or taste.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 8 oz pre-cooked udon noodles
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp hoisin sauce
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 2 tbsp vegetable oil
- 2 green onions, sliced
Equipment Needed
- Large skillet or wok
- Measuring cups and spoons
- Chef’s knife
- Cutting board
Instructions
Prep Your Ingredients
Start by thinly slicing the flank steak against the grain to ensure it’s tender. Measure out your soy sauce, brown sugar, hoisin sauce, garlic, and ginger so they’re ready to go. Slice the green onions for garnish. Having everything prepped makes the cooking process smoother and faster.
Cook the Beef
Heat 1 tbsp of vegetable oil in your skillet over medium-high heat. Add the beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for about 2 minutes per side until just browned but still pink in the middle. Remove the beef and set aside.
Make the Sauce
In the same skillet, add the remaining 1 tbsp of oil, garlic, and ginger. Cook for about 30 seconds until fragrant. Stir in the soy sauce, brown sugar, and hoisin sauce, bringing the mixture to a simmer. Let it cook for 2 minutes until slightly thickened.
Combine Everything
Add the cooked noodles and beef back into the skillet with the sauce. Toss everything together until the noodles and beef are evenly coated and heated through, about 2 minutes. Tip: If the sauce is too thick, a splash of water can loosen it up.
Serve and Garnish
Divide the Mongolian beef noodles among plates and garnish with sliced green onions. Serve immediately for the best texture and flavor. Tip: For an extra kick, sprinkle with red pepper flakes before serving.
Tips and Tricks
For the best results, don’t skip slicing the beef against the grain—this breaks down the muscle fibers for a more tender bite. If you can’t find udon noodles, spaghetti or fettuccine makes a great substitute. To save even more time, use pre-minced garlic and ginger from the store. For a thicker sauce, let it simmer a bit longer before adding the noodles and beef back in.
Recipe Variations
- Swap the beef for chicken or tofu for a different protein option.
- Add vegetables like bell peppers, broccoli, or carrots for extra crunch and nutrition.
- Use honey instead of brown sugar for a different kind of sweetness.
- Try adding a tablespoon of sesame oil for a nutty flavor.
- For a spicier version, include a teaspoon of sriracha or chili garlic sauce.
Frequently Asked Questions
Can I use a different type of noodle?
Absolutely! While udon noodles are traditional, any thick noodle like spaghetti or even rice noodles can work well in this dish. Just adjust cooking times according to the package instructions.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a splash of water to loosen the sauce.
Can I make this dish gluten-free?
Yes, by using gluten-free soy sauce and noodles, this dish can easily be made gluten-free. Just be sure to check all your labels to ensure compliance.
Summary
Mongolian beef noodles are a quick, flavorful meal that combines tender beef, chewy noodles, and a sweet and savory sauce. With simple ingredients and easy steps, it’s perfect for a weeknight dinner.