Description
This Mongolian Beef and Noodle recipe offers a deliciously savory and slightly sweet stir-fry featuring tender flank steak coated in a crispy cornstarch crust, simmered in a rich soy-ginger sauce, and tossed with tender noodles and fresh green onions. Perfect for a quick and flavorful weeknight dinner, this Asian-inspired main course balances bold flavors with satisfying textures.
Ingredients
Scale
Beef
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
Sauce and Aromatics
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 1/2 teaspoon red pepper flakes (optional)
Noodles and Garnishes
- 8 ounces lo mein or spaghetti noodles, cooked and drained
- 4 green onions, sliced
- 1 tablespoon sesame oil
- Sesame seeds for garnish (optional)
Instructions
- Coat the Beef: In a large bowl, toss the sliced flank steak with cornstarch until each piece is evenly coated. Let the steak sit for 10 minutes to allow the coating to adhere and prepare for searing.
- Sear the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches to avoid overcrowding and sear each piece until browned and crispy on the edges, about 2-3 minutes per side. Remove the cooked beef from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the minced garlic and ginger. Sauté for 30 seconds until fragrant, being careful not to burn the aromatics.
- Prepare the Sauce: Stir in low-sodium soy sauce, brown sugar, water, and red pepper flakes (if using). Bring the mixture to a simmer and cook for 2-3 minutes until the sauce is slightly thickened and glossy.
- Combine Noodles and Beef: Add the cooked noodles and seared beef back into the skillet. Toss everything together carefully to coat the beef and noodles evenly with the sauce.
- Finish with Aromatics and Oil: Stir in sliced green onions and sesame oil. Cook for another 1-2 minutes to combine flavors and heat thoroughly.
- Serve: Plate the Mongolian Beef and Noodles hot, garnished with sesame seeds if desired for an extra nutty crunch and presentation.
Notes
- For a gluten-free version, substitute tamari for soy sauce and use rice noodles instead of lo mein.
- Adjust the red pepper flakes according to your preferred spice level, or omit entirely for a milder dish.
- To ensure even cooking, slice the flank steak thinly against the grain before marinating with cornstarch.
- Serve immediately to enjoy the beef’s crispy edges and noodles at their best texture.
