This Mongolian Beef and Noodles recipe features tender beef stir-fried with vibrant vegetables in a savory sauce, served over a bed of noodles. It’s a quick and delicious meal that’s sure to satisfy your cravings!
Ingredients:
For the beef:
1 lb flank steak, thinly sliced against the grain
2 tablespoons cornstarch
2 tablespoons vegetable oil (for frying)
For the sauce:
1/2 cup soy sauce
1/2 cup brown sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon sesame oil (optional)
For the noodles:
8 oz noodles (egg noodles or your choice)
2 cups broccoli florets (or other vegetables like bell peppers or carrots)
1/4 cup green onions, chopped (for garnish)
Sesame seeds (for garnish, optional)
Instructions:
For the Beef:
Prepare the beef:
In a bowl, toss the sliced flank steak with cornstarch until well coated. Let it sit for about 10 minutes.
Cook the beef:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the beef in a single layer (you may need to do this in batches) and cook for about 2-3 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
For the Sauce:
Make the sauce:
In the same skillet, combine the soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil (if using). Stir to combine and bring to a simmer. Cook for about 2-3 minutes until the sauce thickens slightly.
For the Noodles:
Cook the noodles:
While the sauce is simmering, cook the noodles according to package instructions. In the last 2 minutes of cooking, add the broccoli florets to the boiling water with the noodles. Drain and set aside.
Combine everything:
Add the cooked beef back into the skillet with the sauce. Toss to coat the beef in the sauce.
Add the cooked noodles and broccoli, gently tossing everything together until well combined and heated through.
Serve:
Garnish and enjoy:
Serve the Mongolian Beef and Noodles hot, garnished with chopped green onions and sesame seeds if desired.
Helpful Tip