Mongolian Beef and Noodle Recipe (2024)

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Mongolian Beef and Noodle Recipe (1)

Make this delicious Asian-inspired dish at home, no need to order takeout. Mongolian beef and noodle combine tender rice noodles with sweet and spicy flavors.

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Table of Contents
  1. Mongolian Beef And Noodle Recipe Ingredients
  2. How To Make Mongolian Beef And Noodle Recipe
  3. Cooking Tips
  4. Storing This Recipe
  5. JUMP TO RECIPE
  6. More Recipes

Make delicious, restaurant-worthy Mongolian Beef and Noodles without the delivery fee! It’s so simple to make this skillet meal. No need to pick up the phone, make this classic takeout dish at home!

Mongolian Beef and Noodle Recipe (2)

Mongolian Beef and Noodles is easy to make yourself - all you need is beef, noodles, veggies, and a skillet. While not a traditional Mongolian dish, (it’s mostly found at westernized, Chinese-American restaurants), it tastes just as good, if not better homemade. Plus, it takes even less time to make than to order.

Delicious noodles, flavorful beef, and a mouthwatering sauce make up this tasty meal. It can also be made and served on rice. Add veggies right to the recipe or serve with steamed vegetables on the side. Green onion and toasted sesame seeds add color and crunch.

Mongolian Beef And Noodle Recipe Ingredients

Mongolian Beef and Noodle Recipe (3)
  • Wide rice noodles
  • Ground beef
  • Sesame oil
  • Garlic paste
  • Ginger paste
  • Chili paste and/or red pepper flakes
  • Soy sauce (lite)
  • Light brown sugar
  • Hoisin sauce
  • Beef broth
  • Cornstarch
  • Green onions
  • Toasted sesame seeds (optional)

Make this dish a meal on its own by adding vegetables. Saute some green bell pepper to add some brightness and acidity. Add a bag of store-bought coleslaw mix to the noodles for crunch. Pre-cut, matchstick carrots can also be found in the produce section and make a great addition to the beef and noodles.

The delectable sauce is key to this dish. Do make sure to use low-sodium soy sauce to control the sodium. Low-sodium broth can also be used. Brown sugar sweetens the sauce and cornstarch thickens it. Feel free to decrease or omit the chili paste and red pepper flakes if you prefer less spice.

How To Make Mongolian Beef And Noodle Recipe

FIRST STEP: Cook noodles according to the instructions on the box. Drain, rinse with cold water, and set aside.

SECOND STEP: In a 12-inch skillet or wok, brown ground beef with 1 tablespoon of sesame oil until the meat is no longer pink and is cooked through.

THIRD STEP: Add garlic paste and ginger paste to the skillet and brown for an additional minute.

FOURTH STEP: Add chili paste, soy sauce, brown sugar, hoisin sauce, and ½ of the beef broth to the skillet.

Mongolian Beef and Noodle Recipe (4)

FIFTH STEP: Stir the cornstarch into the remaining ½ cup of broth until dissolved. Add the cornstarch/broth mixture to the skillet.

SIXTH STEP: Saute over medium heat until the sauce is bubbly and the meat is evenly seasoned with the sauce.

SEVENTH STEP: Add ¼ to ½ cup of green onions sliced on the diagonal into 1-inch pieces. Taste the sauce and adjust seasoning to taste (add additional chili paste or red pepper for more spice, etc.)

Mongolian Beef and Noodle Recipe (5)

EIGHTH STEP: Saute for 1 to 2 minutes longer.

NINTH STEP: Add cooked noodles to the skillet and toss to coat with sauce.

TENTH STEP: Garnish with additional green onions and sesame seeds, if desired.

Mongolian Beef and Noodle Recipe (6)

Cooking Tips

You can substitute fresh ginger, finely minced garlic, and/or crushed red pepper for the paste. I like how the pastes dissolve so quickly and blend with the other ingredients, particularly in quick-cooking dishes like this one.

Adjust sweetness by adding or reducing the amount of brown sugar.

You could also add dried chili peppers to the sauce for some color and spice.

Mongolian Beef and Noodle Recipe (7)

Storing This Recipe

IN THE FRIDGE:Store any Mongolian ground beef noodles leftovers for up to 3 days in an airtight container in the fridge.

IN THE FREEZER:For longer storage, you can place Mongolian beef stir-fry leftovers in the freezer for up to 3 months.

Mongolian Beef and Noodle

Make this delicious Asian-inspired dish at home, no need to order takeout. Mongolian beef and noodle combine tender rice noodles with sweet and spicy flavors.

Mongolian Beef and Noodle Recipe (9)

Love this recipe? Give it a 5 Star Rating

5 from 46 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Asian

Servings 6

Calories 441 kcal

Ingredients

  • 8 oz wide rice noodles
  • 1 lb ground beef
  • 1 tbsp sesame oil
  • 2 tsp garlic paste
  • 1 ½ tbsp ginger paste
  • 1 tsp chili paste
  • ½ tsp red pepper flakes
  • ½ cup soy sauce (lite)
  • ¼ cup light brown sugar
  • ¼ cup hoisin sauce
  • 1 cup beef broth
  • 2 tbsp cornstarch
  • 1 bunchgreen onions (sliced on the diagonal into 1 inch pieces)
  • 1 tbsp sesame seeds (optional)

DIRECTIONS

  • Cook noodles according to the instructions on the box. Drain, rinse with cold water, and set aside.

  • In a 12-inch skillet or wok, brown ground beef with 1 tablespoon of sesame oil until meat is no longer pink and is cooked through.

  • Add garlic paste and ginger paste to the skillet and brown for an additional minute.

  • Add chili paste, soy sauce, brown sugar, hoisin sauce, and ½ of the beef broth to the skillet.

  • Stir the cornstarch into the remaining ½ cup of broth until dissolved. Add the cornstarch/broth mixture to the skillet.

  • Saute over medium heat until sauce is bubbly and meat is evenly seasoned with the sauce.

  • Add ¼ to ½ cup of green onions sliced on the diagonal into 1 inch pieces. Taste the sauce and adjust seasoning to taste (add additional chili paste or red pepper for more spice, etc.)

  • Saute 1 to 2 minutes longer.

  • Add cooked noodles to the skillet and toss to coat with sauce.

  • Garnish with additional green onions and sesame seeds, if desired.

WATCH THIS RECIPE VIDEO

Nutrition

Calories: 441kcal | Carbohydrates: 50g | Protein: 17g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1540mg | Potassium: 317mg | Fiber: 1g | Sugar: 12g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg

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Mongolian Beef and Noodle Recipe (2024)

FAQs

What kind of noodles do they use for Mongolian? ›

The crispy noodles are made of deep fried rice vermicelli. Thin rice noodles, fried in very hot oil, puffs up to make the crispy rice noodles you see.

What is Mongolian beef sauce made of? ›

Making the Mongolian Beef Sauce

Whisk the Mongolian Beef Sauce ingredients together consisting of soy sauce, water, brown sugar, Asian sweet chili sauce, rice wine, hoisin, pepper, sriracha and cornstarch.

Why is Mongolian beef so tender? ›

This is the KEY ingredient to super tender beef. Baking soda is commonly used in Chinese cooking to tenderize beef. If you're curious about the science behind it – baking soda neutralizes acid and raises the pH level, which causes the meat to become more alkaline.

Is Mongolian beef an authentic Chinese dish? ›

Despite its name, the dish has nothing to do with Mongolian cuisine. Mongolian beef is among the meat dishes developed in Taiwan where Mongolian barbecue restaurants first appeared. Thus, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine but rather from Chinese cuisine.

Why is Mongolian food so good? ›

Mongolian food has umpteen flavors instead of spices in their food which makes this the foremost preferred food item for people that love meat as every dish has its mysterious variety of flavor and taste.

What is PF Chang's Mongolian sauce? ›

Deep and flavorful, our Mongolian Style BBQ Sauce can attribute its flavor profile to smoked black pepper, sweet molasses, soy sauce and garlic making this sauce versatile for marinades and as a finishing sauce.

What ethnicity is Mongolian beef? ›

Mongolian beef is a Taiwan meal comprised of sliced beef, often flank steak, and onions. It's a basic stir fry of thin slices of beef cooked in a sauce of soy, brown sugar, garlic, and ginger.

Does Mongolian beef contain oyster sauce? ›

Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours. For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.

What do Chinese put on meat to make it tender? ›

While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.

How do Chinese get their beef so soft? ›

This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. Also used for chicken, it's a simple, highly effective technique using baking soda that transforms economical beef so it's incredibly tender in stir fries and stir fried noodles.

What is the secret ingredient to tenderize meat? ›

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

Is Mongolian beef healthy for you? ›

It's a good source of protein, iron, zinc, and various vitamins and minerals. By using lean cuts of beef and adding plenty of vegetables, you can make Mongolian beef a part of a healthy and balanced diet.

Is Szechuan beef the same as Mongolian beef? ›

Szechuan Beef vs Mongolian Beef

Szechuan Beef has a sweet and spicy flavor with added chili peppers and Szechuan peppercorns. The Szechuan peppercorns has a distinctive tingly numbing sensation when eaten. Mongolian beef has a mild and much simpler taste, making it a kids' favorite, outside of broccoli beef.

What is another name for Mongolian beef? ›

Stir-Fried Spicy Beef (Previously: Mongolian Beef)

Sliced beef marinated in soy and then stir-fried with peppers and onions.

What kind of noodles for chow mein? ›

Despite their differences, chow mein and lo mein dishes are both made with Chinese egg noodles, which are wheat flour noodles with egg added. While lo mein requires fresh egg noodles, chow mein can be made with either fresh or dried egg noodles.

What kind of noodles for stir-fry? ›

Noodles – you can use any noodles you want, dried or fresh, except vermicelli (too thin for this sauce) and the egg noodles for soups (the ones that come in the packet coated with cornflour/cornstarch – it makes the stir fry too thick and gluggy).

What are those Thai noodles called? ›

Sen lek: Otherwise known as the rice noodle, this noodle is one of the most commonly used in Thailand and the United States. Preparation generally takes form in boiling water. Served hot or cold, fried, steamed, or in broth, this noodle is the perfect addition to nearly every authentic Thai dish.

What are the white noodles in Chinese food called? ›

Vermicelli is a thin, long, white noodle that is often found in soups, stir-fries and salads in Chinese cuisine. When cooked they become soft and glutinous. Shahe Fen are another type of noodles made from rice that are white, broad and slippery.

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