The pressure builds and you start counting down minutes until you eat. You hear that float valve pop up, and suddenly you're in the zone, watching the counter like it s the game clock. The valve hiss lets you know the heat s where it s suppose to be, and you feel that excitement rising.
Next comes the natural release, and you gotta be patient cause the tender pull on that lid is worth every second. The smell of garlic and ginger fills your kitchen, teasing your nose as you wait a little longer. You catch a glimpse of the rich brown sauce bubbling and know things are coming together real nice.
Right before you plate it up, you add those tender noodles and toss them with the beef, coating every strand with that sweet and savory glaze. This Mongolian beef noodle dish? It s the kinda dinner that hits right when you re hungry and wanna skip fussing but still eat good. You spot those green onions and sesame seeds on top, and you re ready to dive in.
What Makes Pressure Cooking Win Every Round
- Pressure cooking locks in flavors so your Mongolian beef comes out insanely tender and saucy. Try this technique whenever you want easy pressure cooker recipes.
- It cuts down your cooking time to almost a third, getting dinner on your plate faster than usual. Combine with quick noodle recipes for speedy meals.
- You get that rich sauce thickened up real quick, no long simmering required. This is perfect when you crave sauce-heavy dishes like thick curry sauces.
- The float valve and valve hiss give you a cool signal system letting you know when things are cookin right. It s a handy feature on many best instant pots.
- Natural release lets the meat relax gently so you get juicy bites, no dryness here. This method also works great for keeping chicken moist in pressure cooked chicken recipes.
- Using a pressure cooker means less mess and all-in-one pot cooking, which makes cleanup a breeze.
Everything You Need Lined Up
- 8 oz rice noodles or any noodles you love - they soak up that sauce real nice.
- 1 lb flank steak cut into bite-sized pieces for quick cooking and tender results.
- ¼ cup cornstarch or arrowroot starch - this is your secret for that crispy outside on the beef.
- 2 tablespoon avocado oil or a neutral oil to get things sizzlin in your pan.
- 1 tablespoon sesame oil, cause nothing beats that nutty flavor kicked in at the right moment.
- 4 garlic cloves minced - fresh garlic is where it s at for that punch.
- 1 inch fresh ginger grated finely - it brings zing and warmth to your sauce.
- ½ cup tamari sauce or soy sauce - tamari if you're keeping it gluten free.
- 1 cup chicken broth to help everything come together and keep it moist.
- ⅓ cup brown sugar sweetens and thickens that sauce just how you like it.
- 3 green onions chopped to sprinkle over for that fresh crunch and color.
- Sesame seeds and crushed red pepper flakes for garnish - optional but dang tasty.
The Exact Process From Start to Finish
- First up, cook your rice noodles according to the package directions. Drain them and set aside so they don t get mushy waiting for the beef.
- Toss your sliced flank steak with cornstarch until they re coated evenly. This helps get that lovely crisp on the outside once you fry them.
- Heat 2 tablespoon avocado oil over medium-high heat in a big skillet or wok. Work in batches to add the steak in a single layer and brown till crisp on all sides. Take the beef out and set aside.
- Turn heat down to medium. Add the sesame oil to the same pan, then toss in garlic and ginger. Sauté about a minute till it smells amazing and wakes you up.
- Pour in tamari sauce, chicken broth, and brown sugar. Stir it all to combine and bring to a simmer. Let it cook 5 to 7 minutes, stirring now and then so it thickens just right.
- Dump the beef back in and toss it to coat with that sauce. Add your drained noodles last and mix gently so everything s well covered and warmed through. Serve hot topped off with those green onions and a sprinkle of sesame seeds or red pepper flakes if you want some zip.
Quick Tricks That Save Your Time
- Use pre-sliced flank steak from your butcher or grocery to skip slicing yourself.
- Cook noodles right before or while browning your beef to have everything ready in sync.
- Keep minced garlic and grated ginger in small jars in the fridge if you cook often saves prep time.
- Toss cornstarch and beef in a zip bag for easy mixing and less mess on your counters.
- Use the natural release feature on your pressure cooker while you chop green onions and prep garnishes.
That First Bite Moment
That first bite grabs you good. The tender pull of that flank steak paired with noodles coated in a thick, rich brown sauce? It just hits that sweet and savory spot like no other. You notice the tender meat is still juicy inside thanks to the pressure build cooking it perfectly.
The little kick of ginger and garlic wakes up your taste buds neat and clean. You kinda wanna savor every bite but dang it all it s too good to slow down. The hint of sesame oil finishes it off with that nutty aroma that s just enough without being overpowering.
You catch the crunch of green onions and sesame seeds with each forkful and can t help but smile cause it all feels balanced and comforting. This is straight up a dish you wanna make again and again, no doubt.
How to Store This for Later
- Refrigerate any leftovers in an airtight container. It keeps good for about 3 to 4 days and tastes great reheated.
- When reheating, add a splash of water or broth to loosen up the sauce that might get thick or gluey in the fridge. Heat gently on stove or microwave.
- You can freeze the beef and noodles if you pack them airtight in freezer-safe containers or bags. Just thaw overnight in the fridge before reheating.
- If you wanna prep early, store sauce separately from noodles and beef. Combine after reheating so noodles don t get soggy.
Your Most Asked Questions Answered
- Can I use other noodles? Yeah, you can swap rice noodles for egg noodles, udon, or even spaghetti if you wanna mix it up.
- What if I don t have flank steak? Sirloin or skirt steak works fine too. Just slice thin and cook quickly so it stays tender.
- Do I really need cornstarch? It helps get a nice crust on the beef and thickens sauce slightly. You can skip if you like but it changes texture a bit.
- Why use tamari instead of soy sauce? Tamari is gluten free and a bit smoother taste-wise, but soy sauce totally works if gluten isn t a worry.
- Can I make this vegan? You could swap beef for mushrooms or tofu, and use veggie broth instead chicken broth. Adjust cooking times accordingly.
- How do I get the sauce thick just right? Simmer the sauce till it s reduced a bit. The cornstarch gives it some body. If too thick, stir in a little broth to loosen.
Also check out our related delicious recipes like Zucchini Pizza Boats and Air Fryer Chicken Bites for easy meal ideas that complement this dish.
Easy Mongolian Beef Noodles in 30 Minutes
Equipment
- 1 Mixing bowl Medium
- 1 Large skillet
Ingredients
Main ingredients
- 8 oz rice noodles or any noodles you love
- 1 lb flank steak cut into bite-sized pieces
- ¼ cup cornstarch or arrowroot starch
- 2 tablespoon avocado oil or neutral oil
- 1 tablespoon sesame oil
- 4 garlic cloves minced
- 1 inch fresh ginger grated finely
- ½ cup tamari sauce or soy sauce
- 1 cup chicken broth
- ⅓ cup brown sugar
- 3 green onions chopped
- sesame seeds and crushed red pepper flakes for garnish
Instructions
Instructions
- Soak rice noodles in hot water for 10 minutes while you cook the meat. Drain and rinse under cold water. If using other noodles, follow package instructions and set aside.
- Coat sliced flank steak evenly with cornstarch in a bowl.
- Heat avocado oil in a large skillet over medium-high heat. Add steak in single layer and fry for about 2 minutes per side until browned and crispy. Cook in 2-3 batches. Set meat aside.
- Lower heat to medium. Add sesame oil, garlic, and ginger to the pan. Sauté for 1 minute until fragrant.
- Add tamari sauce, chicken broth, and brown sugar. Stir and bring to boil. Simmer for 8-10 minutes until reduced and thickened.
- Return cooked beef to the skillet and toss in the sauce.
- Add drained noodles and gently mix to coat everything well and heat through.
- Stir in half the green onions just before serving.
- Top with remaining green onions.
- Garnish with sesame seeds.
- Optionally sprinkle red pepper flakes on top for heat.
