Easy Mongolian Beef Noodles in 30 Minutes
This quick and savory Mongolian beef noodles recipe combines tender beef, chewy noodles, and a bold gingery sauce for an easy homemade dinner in under 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.
Notes
Slice beef thin and partially freeze for easier cutting. Cook in batches. Soak noodles only until pliable. Garnish for crunch and heat. Refrigerate leftovers for up to 3 days, or freeze individually. Reheat with broth to avoid dryness.