This hearty Mongolian Beef and Noodles dish is a tasty treat! Tender pieces of beef are cooked with green onions and tossed together with noodles in a sweet and savory sauce.
That sauce is the real star here—I can’t resist slurping up the noodles drenched in it! 😋 It’s so simple to whip up for a cozy dinner any night of the week.
Key Ingredients & Substitutions
Noodles: I recommend using egg noodles for their texture, but chow mein noodles work well too! If you prefer a gluten-free option, you can try rice noodles or even spiralized vegetables like zucchini.
Flank Steak: Flank steak adds great flavor and tenderness. If you can’t find it, consider using skirt steak or sirloin, both of which can also taste amazing in this dish.
Cornstarch: Cornstarch is important for coating the beef, making it tender and locking in moisture. In a pinch, you could use potato starch or even flour as a substitute, though the texture may vary a bit.
Green Onions: I love adding both parts of the green onion for flavor. If you don’t have green onions on hand, chives could work as a substitute and give a mild onion flavor.
Hoisin Sauce: Hoisin sauce contributes a sweet, tangy flavor. In case you don’t have it, you can use soy sauce mixed with a bit of honey or brown sugar for a similar effect.
How Do You Properly Cook Flank Steak for a Tender Result?
Cooking flank steak perfectly can make a big difference in your dish. The key is to slice it thinly against the grain and to avoid overcooking it. Here’s how to get great results:
- Freeze the flank steak for about 15-20 minutes before slicing. This firm texture helps you cut thin slices more easily.
- Look for the “grain” of the meat (the direction the muscle fibers run) and slice diagonally to break up those fibers. This ensures tenderness.
- When cooking, use high heat for a short amount of time. Cook it just until browned on both sides, usually 2-3 minutes per side.
How to Make Mongolian Beef and Noodles
Ingredients You’ll Need:
For the Noodles:
- 8 oz. egg noodles or chow mein noodles
For the Beef:
- 1 lb. flank steak, thinly sliced
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 4 green onions, chopped (white and green parts separated)
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
For the Sauce:
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1-2 tsp red pepper flakes (optional for heat)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 15 minutes to cook. So, you’ll be enjoying your tasty Mongolian Beef and Noodles in about 25 minutes total!
Step-by-Step Instructions:
1. Cook the Noodles:
Start by boiling water in a large pot. Add the egg noodles or chow mein noodles and cook according to the package instructions. Once they’re ready, drain them in a colander and set aside for later.
2. Prepare the Beef:
Take your thinly sliced flank steak and toss it in a bowl with the cornstarch. Make sure every piece is coated well; this helps to tenderize the beef and gives it a nice crust when cooked.
3. Sauté the Beef:
In a large skillet or wok, heat the vegetable oil over medium-high heat. When the oil is hot, add the beef in a single layer. Cook for about 2-3 minutes on each side until browned. Be careful not to overcrowd the pan; you may need to cook in batches if necessary. Once done, remove the beef and set it aside.
4. Cook the Aromatics:
In the same skillet, add the white parts of the chopped green onions, minced garlic, and grated ginger. Sauté these for about 1-2 minutes until they start to smell delicious and fragrant.
5. Make the Sauce:
In a small bowl, mix together the soy sauce, brown sugar, hoisin sauce, sesame oil, and red pepper flakes (if you like a little heat). Pour this sauce into the skillet with the sautéed aromatics and stir well to combine everything.
6. Combine Beef and Sauce:
Return the cooked beef to the skillet and toss it in the sauce. Let it simmer for another 2-3 minutes until the sauce thickens slightly and the beef is heated through.
7. Mix in the Noodles:
Add the cooked noodles to the skillet with the beef and sauce. Gently toss everything together until the noodles are thoroughly coated with the flavorful sauce.
8. Season and Serve:
Season the dish with salt and pepper to taste. Finally, garnish with the green parts of the green onions before serving. Enjoy your hot, delicious Mongolian Beef and Noodles!
Can I Use a Different Type of Meat?
Absolutely! If flank steak isn’t available, you can substitute it with sirloin, ribeye, or even chicken or pork. Just remember to adjust cooking times slightly based on the thickness of the meat and ensure it’s cooked through before serving.
What If I Don’t Have Hoisin Sauce?
No hoisin sauce? No problem! You can make a quick substitute by mixing together 1 tbsp of soy sauce, 1 tbsp of peanut butter, and a dash of sugar. This will mimic the sweet and savory flavors of hoisin quite well in your dish.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to the skillet to help steam the noodles and keep them from drying out.
