Mongolian beef noodles recipe lovers, get ready—this one’s for you! If you’re craving something bold, savory, and wildly satisfying, this stir-fry-style dish will hit the spot every time. Think tender strips of beef seared to perfection, tossed with slurp-worthy noodles and coated in a sweet, garlicky soy sauce glaze that clings to every bite.
What makes this recipe a weeknight winner? It’s fast, it’s flavorful, and it brings restaurant-quality flair to your own kitchen without the fuss. Whether you’re a seasoned home cook or just figuring out your wok from your skillet, this easy Mongolian-style noodle dish is designed for success.
With just a handful of pantry staples—like soy sauce, brown sugar, hoisin, and sesame oil—you’ll create a dish that balances sweet, salty, and umami like a pro. And the best part? It’s ready in under 30 minutes. Pair it with steamed broccoli or a quick cucumber salad, and dinner is done.
So grab your skillet, fire up the stove, and let’s make a dinner that’s both cozy and crave-worthy.
Why You’ll Love This Mongolian Beef Noodles Recipe
If you’re searching for a go-to dinner that checks all the boxes—fast, flavorful, and totally satisfying—this Mongolian beef noodles recipe deserves a spot on your weekly rotation. Here’s why:
- Quick and easy: Ready in under 30 minutes, this dish fits perfectly into a busy schedule without compromising on flavor.
- One-pan magic: Fewer dishes, less hassle. The entire recipe comes together in a single skillet or wok.
- Irresistible flavor combo: The sweet-savory sauce made from hoisin, soy, garlic, and brown sugar hugs every noodle and beef strip in delicious harmony.
- Customizable: Add veggies like bell peppers, broccoli, or snap peas to make it your own.
- Kid- and crowd-friendly: Its mild heat and addictive sauce make it a hit with both picky eaters and adventurous foodies.
- Perfect for meal prep: Leftovers taste even better the next day, making it a smart choice for lunches or batch cooking.
This beef noodle stir-fry brings comfort and flavor in every bite, making dinner something to look forward to—even on your busiest days.
Ingredients for Mongolian Beef Noodles
This Mongolian beef noodles recipe keeps it simple with everyday ingredients that deliver bold, satisfying flavor. Here’s everything you’ll need to bring this savory stir-fry to life:
For the Beef & Marinade:
- 1 lb flank steak, thinly sliced against the grain (sirloin also works)
- 2 tablespoons cornstarch – helps create that crispy sear on the beef
- 1 tablespoon soy sauce – adds base flavor to the marinade
For the Sauce:
- 1/3 cup low-sodium soy sauce – the salty, umami-rich base
- 1/4 cup hoisin sauce – adds sweetness and depth
- 2 tablespoons brown sugar – balances out the salty and savory notes
- 1 tablespoon rice vinegar – a splash of acidity to brighten the sauce
- 1 teaspoon sesame oil – for that classic nutty flavor
- 2 cloves garlic, minced – for aromatic punch
- 1 teaspoon fresh ginger, grated (or 1/4 tsp ground)
For the Noodles:
- 8 oz lo mein or rice noodles – cooked and drained (spaghetti works in a pinch)
- 2 tablespoons neutral oil – like canola or avocado, for stir-frying
Optional Add-ins:
- 2 green onions, sliced – stir in at the end for freshness
- 1/2 teaspoon red pepper flakes – if you like a bit of heat
- Sesame seeds, for garnish
- Sautéed veggies – broccoli, snap peas, or bell peppers are great here
Tip: Prep and measure your ingredients before you begin—the recipe moves fast once the pan is hot!
Ingredient Notes & Easy Swaps for Mongolian Beef Noodles
Cooking with flexibility makes weeknight dinners less stressful, and this Mongolian beef noodles recipe is easy to adapt to what you already have on hand. Here are some tips and smart substitutions to help you make it your own:
Beef Options:
- Flank steak is the classic choice—lean, flavorful, and quick to cook.
- Swap in sirloin, skirt steak, or even ribeye for a more tender (or richer) result.
- On a budget? Thinly sliced chuck roast or ground beef works too—just adjust cooking time accordingly.
Noodle Substitutes:
- Lo mein noodles or rice noodles give the most authentic texture.
- You can easily use spaghetti, angel hair, or even ramen noodles if that’s what you have in the pantry.
Sauce Tweaks:
- Don’t have hoisin? Mix soy sauce + a touch of peanut butter or molasses for a similar depth.
- Want less sweetness? Reduce the brown sugar by half and add more vinegar or ginger for extra brightness.
- Tamari or coconut aminos can replace soy sauce for a gluten-free option.
Add-In Ideas:
- Toss in stir-fried broccoli, bell peppers, or snow peas for a veggie boost.
- A sprinkle of crushed peanuts or cashews adds great crunch and contrast.
- For heat lovers, try a drizzle of chili oil or a spoon of Sambal Oelek.
No matter your pantry, you can make this easy beef noodle stir-fry work with what’s on hand. It’s all about flavor, flexibility, and fun in the kitchen.
How to Make Mongolian Beef Noodles (Step-by-Step)
This Mongolian beef noodles recipe comes together fast, so have everything prepped and ready before you turn on the heat. Here’s exactly how to do it:
1. Marinate the Beef
- In a medium bowl, toss the thinly sliced flank steak with soy sauce and cornstarch.
- Let it sit for about 10–15 minutes. This tenderizes the meat and helps create that crispy, caramelized coating during cooking.
2. Cook the Noodles
- Boil your lo mein noodles (or preferred substitute) according to package instructions.
- Drain and rinse with cold water to stop the cooking process. Set aside.
3. Make the Sauce
- In a small bowl, whisk together:
- Soy sauce
- Hoisin sauce
- Brown sugar
- Rice vinegar
- Sesame oil
- Garlic and ginger
- Set the sauce aside—it’s the flavor backbone of this dish.
4. Sear the Beef
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add beef in a single layer (in batches if needed) and cook for 1–2 minutes per side until browned and crispy.
- Remove and set aside.
5. Bring It Together
- In the same pan, add another 1 tablespoon oil and toss in the cooked noodles.
- Pour in the prepared sauce and stir until the noodles are fully coated.
- Return the cooked beef to the pan and toss everything together.
6. Finish and Garnish
- Add sliced green onions and a sprinkle of sesame seeds.
- Optional: A pinch of red pepper flakes for heat or sautéed veggies for extra texture and nutrition.
Pro Tip: For the best flavor, let the noodles sit undisturbed in the pan for 1 minute before stirring—this creates delicious caramelized bits!
Now you’ve got a savory, saucy, stir-fried noodle dish that’s bursting with sweet-and-salty Mongolian flavor—ready in under 30 minutes!
Storage and Reheating Tips for Mongolian Beef Noodles
Got leftovers? Great! This Mongolian beef noodles recipe keeps well and tastes just as satisfying the next day. Here’s how to store and reheat it like a pro:
How to Store
- Refrigerator: Transfer cooled noodles and beef into an airtight container. Store in the fridge for up to 3–4 days.
- Freezer: Not ideal for freezing, as the noodles can get mushy. But if needed, freeze in a sealed container for up to 1 month. Let thaw overnight in the fridge before reheating.
🔥 How to Reheat
Stovetop (Best Method):
- Add a splash of water or beef broth to a skillet.
- Heat noodles and beef over medium heat, stirring gently until warmed through. This helps prevent the sauce from becoming too thick or sticky.
Microwave (Quick Option):
- Place a portion in a microwave-safe bowl.
- Sprinkle with a little water to refresh the sauce.
- Cover loosely and heat on medium power in 30-second intervals, stirring in between, until hot.
Pro Tip: Toss in a handful of fresh scallions or a drizzle of soy sauce after reheating to bring back that just-cooked flavor.
Whether you’re meal prepping or enjoying the leftovers, this dish keeps its bold flavor and hearty texture beautifully.
Tips and Tasty Variations for Mongolian Beef Noodles
Want to make your Mongolian beef noodles recipe even better or more tailored to your taste? Here are some handy tips and fun ways to switch things up:
✅ Helpful Cooking Tips
- Slice beef thinly and against the grain for maximum tenderness. This helps it soak up all the savory sauce.
- Prep all ingredients before cooking—this dish comes together fast, and having everything ready ensures a smooth experience.
- Use high heat when stir-frying the beef to get a quick sear without overcooking.
- Cornstarch slurry is your best friend if you want a thicker sauce. Mix 1 tsp cornstarch with 1 tbsp water and stir it in at the end.
Flavor-Packed Variations
- Spicy Kick: Add a pinch of red pepper flakes or a spoonful of chili garlic sauce to the mix.
- Veggie Boost: Stir in bell peppers, snap peas, or baby bok choy for extra color and crunch.
- Low-Carb Option: Swap the noodles for zucchini noodles or steamed cauliflower rice.
- Gluten-Free Version: Use gluten-free soy sauce (tamari) and rice noodles to make this dish suitable for gluten-sensitive eaters.
- Extra Umami: Toss in a splash of oyster sauce or a few drops of sesame oil right before serving.
💡 Pro Tip:
If you’re cooking for picky eaters, keep the sauce and noodles separate until serving. That way, everyone can build their bowl just the way they like it.
This recipe is flexible, quick, and totally weeknight-friendly—and now you’ve got all the ways to make it your own.
Mongolian Beef Noodles FAQs
1. Can I make Mongolian beef noodles ahead of time?
Yes! You can cook everything ahead and store it in the fridge for up to 3 days. For best results, store the beef and noodles separately and combine them when reheating to keep the texture just right.
2. What kind of noodles should I use?
Lo mein noodles work great, but rice noodles, ramen, or even spaghetti are fine substitutes. Just avoid overcooking them—they’ll soften more when tossed in the sauce.
3. Is Mongolian beef spicy?
Traditionally, it’s more sweet and savory than spicy. But if you like heat, feel free to add chili paste, red pepper flakes, or a dash of hot sauce to kick things up a notch.
4. Can I use ground beef instead of sliced steak?
Absolutely. While it changes the texture, ground beef is a quick, budget-friendly swap that still delivers flavor. Just make sure to drain excess fat before adding the sauce.
5. What’s the best way to reheat leftovers?
A quick toss in a hot skillet with a splash of water or broth works best to revive the noodles without drying them out. Microwave works too, but stir halfway through for even heating.
6. Can I freeze this recipe?
Freezing is possible, but note that the noodle texture may soften after thawing. If freezing, cool everything first, store in an airtight container, and consume within 1–2 months.
Mongolian Beef Noodles Recipe
Ingredients
- 8 oz lo mein noodles or spaghetti
- 1 lb flank steak thinly sliced
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1/2 cup low-sodium soy sauce
- 1/2 cup beef broth
- 1/3 cup brown sugar
- 1 tablespoon hoisin sauce optional
- 1 teaspoon sesame oil
- 2 green onions chopped (for garnish)
- Sesame seeds for garnish
Instructions
- Prep the Beef: Toss sliced flank steak with cornstarch until well coated. Let rest for 10 minutes while you prep the other ingredients.
- Cook the Noodles: Boil noodles according to package instructions. Drain and set aside.
- Sear the Beef: In a large skillet or wok, heat oil over medium-high heat. Cook the beef in batches until browned. Remove and set aside.
- Make the Sauce: In the same pan, sauté garlic and ginger for 30 seconds. Add soy sauce, broth, brown sugar, hoisin sauce (if using), and sesame oil. Simmer for 2–3 minutes.
- Combine Everything: Return beef to the pan, add noodles, and toss everything together until evenly coated and heated through.
- Garnish & Serve: Top with green onions and sesame seeds. Serve hot and enjoy!