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Mongolian Beef Noodles Recipe

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4 from 15 reviews

Mongolian Beef Noodles is a quick and flavorful stir-fried dish featuring tender strips of marinated beef, colorful vegetables, and udon noodles tossed in a savory-sweet sauce with hints of garlic, ginger, and chili. Ready in just 25 minutes, this recipe offers a satisfying Asian-inspired meal perfect for weeknight dinners.

Ingredients

Beef Marinade

  • 200 g (7 oz) beef (flank or sirloin), cut into strips
  • ¼ tsp salt
  • 1 tsp regular soy sauce
  • 2 tbsp cornstarch (cornflour)
  • ¼ tsp baking soda

Vegetables and Aromatics

  • 2 garlic cloves, crushed
  • ½ tsp ginger, minced
  • 3–4 Thai red chilies, chopped
  • ½ (~90g) green bell pepper, sliced
  • 1 (~60g) small carrot, cut into matchsticks
  • 1 green onion, green and whites separated and diced

Noodles and Sauce

  • 200 g (7 oz) udon noodles
  • 2 tbsp regular soy sauce
  • 1 ½ tsp oyster sauce
  • 1 tsp dark soy sauce
  • 2 tbsp brown sugar
  • ½ tsp crushed red pepper
  • 1 tsp toasted sesame oil
  • ¼ cup chicken stock
  • 1 tsp cornstarch (cornflour)

Oil

  • 2–3 tbsp vegetable oil (for frying)

Instructions

  1. Prepare the Sauce: In a small bowl, combine the soy sauce, oyster sauce, dark soy sauce, brown sugar, crushed red pepper, toasted sesame oil, chicken stock, and cornstarch. Mix well and set aside to allow flavors to meld.
  2. Marinate the Beef: In a separate bowl, toss the beef strips with salt, cornstarch, baking soda, and 1 tsp soy sauce. Coat evenly and let the beef marinate for 20-30 minutes to tenderize and absorb flavor.
  3. Cook the Udon Noodles: Bring a pot of water to a boil and cook the udon noodles for 1-2 minutes less than the package instructions to keep them slightly firm. Drain and set aside. You can toss them lightly with a teaspoon of oil to prevent sticking if not adding immediately to the wok.
  4. Stir-Fry the Beef: Heat 2-3 tbsp vegetable oil in a wok or large skillet over high heat. Once hot, add the marinated beef strips and stir-fry until browned and crispy, about 2-3 minutes. Remove the beef from the pan and set aside.
  5. Sauté Aromatics and Vegetables: In the remaining oil in the wok, add the minced ginger, crushed garlic, chopped white parts of the green onion, and red chilies. Stir-fry for 1-2 minutes until fragrant. Add the sliced bell pepper and carrot matchsticks and continue stir-frying for 2-3 minutes until the vegetables are slightly tender but still crisp.
  6. Combine Sauce and Noodles: Pour the prepared sauce into the wok and bring it to a simmer. Add the drained udon noodles and cooked beef back into the wok. Toss everything together over medium-high heat for 2-3 minutes, making sure the noodles and beef are well coated with the sauce and heated through.
  7. Finish and Serve: Remove the wok from heat and stir in the green parts of the chopped green onion. Transfer the Mongolian Beef Noodles to a serving dish and optionally garnish with additional green onion greens and toasted sesame seeds. Serve immediately and enjoy your flavorful beef noodle stir-fry.

Notes

  • Marinating the beef with baking soda tenderizes the meat for a more tender texture.
  • Cooking the udon noodles slightly under done helps maintain their texture during stir-frying.
  • You can adjust the level of spice by varying the amount of Thai red chilies and crushed red pepper.
  • If preferred, substitute chicken stock with vegetable stock for a slightly different flavor.
  • Optional toasted sesame seeds add a nice nutty crunch as a garnish.
  • Use high heat during stir-frying to get a good sear on beef and keep vegetables crisp.

Find it online: https://bitezly.com/mongolian-beef-noodles-recipe/