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My Mongolian Beef Noodles combines tender flank steak, bell peppers, and silky ramen noodles, all coated in a lusciously savory sauce. With each bite more delicious than the last, this recipe is a testament to the magic that happens when simple, quality ingredients meet thoughtful preparation.
The Best Mongolian Beef Noodles Recipe
Sure, ramen may have a reputation as the college kid’s go-to meal, but that doesn’t mean we can’t elevate it. Let’s think of it not as a humble bowl of noodles but as a blank canvas for culinary creativity, taking it from just edible to entirely exciting.
Mongolian Beef has always been my take-out weakness – the flavors, the textures, it’s simply irresistible. But instead of dialing up the local takeaway, I decided to channel that craving into crafting this delectable dish at home. Trust me, not only is it ridiculously simple to make, but it also outshines any restaurant version.
Why You’ll Love This Mongolian Beef Noodles Recipe
- It’s Deliciously Rewarding: The irresistible fusion of tender beef, crunchy bell peppers, and slurp-worthy noodles blanketed in a savory sauce truly hits the spot.
- Better than Take-Out: Forget waiting for delivery or standing in line for a table at your local restaurant. This homemade version is not only quicker to make but also, in my humble opinion, surpasses any take-out or restaurant rendition in terms of taste and freshness.
- Great for Variety: Tired of the same old meals? This recipe brings a delightful change to the table, proving that international cuisine is not too far out of reach for your home kitchen.
- Flank Steak: The star of this dish, flank steak provides a lean, beefy flavor. It’s crucial to cut it against the grain for tender, bite-sized pieces.
- Cornstarch: This helps to create a light, crispy coating on the beef.
- Vegetable Oil: Used for searing the beef to a perfect brown.
- Green Bell Pepper: Adds a fresh, crunchy contrast to the dish.
- Ramen Noodles: My choice of noodle, Ramen is soft, slurp-able, and perfectly carries our savory sauce.
- Green Onions: These provide a pop of color and a fresh, sharp flavor.
- Sesame Oil: Contributes a toasty, nutty undertone to the sauce.
- Soy Sauce: It’s the primary seasoning, providing a deep umami and salty flavor. Make sure to use a low sodium soy sauce to control the sodium level.
- Brown Sugar: It brings a touch of sweetness, balancing the savory elements of the sauce.
- Chicken Broth: Forms the base of our sauce, providing a rich backdrop of flavor.
- Garlic: A must-have for a flavor boost.
- Red Pepper Flakes: Add a hint of heat. Feel free to adjust to your heat preference.
Ready to whip up some Mongolian magic in your kitchen? Let’s get started.
Start by slicing your flank steak into thin strips. Then, in a large ziploc bag, add the cornstarch and beef. Give it a good shake until every piece is well-coated. The cornstarch is key to getting that lovely, light crispiness on our beef.
Heat up some vegetable oil in a non-stick skillet, and when it’s hot, introduce your beef. You’ll want to work in batches to ensure each piece gets properly browned – no sticking together allowed! Once done, set your beef aside. sing the same skillet, sauté your bell pepper strips until they’re just soft. Set these aside with your beef.
Now, it’s time to build that rich, flavorful sauce right in your skillet. Combine the sesame oil, soy sauce, brown sugar, garlic, chicken broth, and red pepper flakes, and let it simmer. The aim is to get it thick and glossy, but remember – you’ll want enough to coat your noodles!
While your sauce is simmering, cook your ramen noodles as per the packet instructions.
Return the beef and bell pepper to your skillet and give them a good toss in your sauce. Now add your cooked noodles to the party, making sure everything gets a good mix. A sprinkle of green onions, and you’re ready to serve!
Frequently Asked Questions
What cut of beef is best for this Mongolian Beef Noodles recipe?
Flank steak is recommended for this recipe due to its lean but flavorful nature. It can be easily sliced into thin strips, which allows it to absorb the sauce better and cook quickly.
Can I substitute another type of noodle if I don’t have ramen noodles?
Absolutely! You can use other types of Asian noodles like soba or udon, or even spaghetti or linguine in a pinch. The key is to ensure that whatever noodle you use is cooked to al dente, to absorb the sauce while maintaining its texture.
Can I make this dish ahead of time?
This dish is best served fresh, as the noodles can become a bit soggy if left soaking in the sauce for too long. However, you could prep the components ahead. Cook the beef and prepare the sauce, then store them separately in the refrigerator. When you’re ready to eat, just cook the noodles, heat up the beef and sauce, and combine everything.
Can I adjust the level of sweetness or spiciness in this dish?
Absolutely, the recipe is quite flexible. If you prefer a less sweet dish, reduce the amount of brown sugar. For less spice, lower the amount of red pepper flakes or leave them out entirely. It’s all about adjusting the recipe to suit your personal preferences.
- Prepping the Beef: Partially freeze your flank steak before slicing. This makes it easier to cut thin, even slices.
- Cooking the Beef: Don’t overcrowd your pan when cooking the beef. Doing it in batches ensures each piece gets a good sear and doesn’t steam.
- Stir-Fry Heat: Maintain high heat when stir-frying. This seals in the flavors and keeps the beef tender.
- Noodle Cooking: Cook your ramen noodles just until they are al dente. They will continue to cook and absorb flavor when mixed with the sauce and other ingredients.
- Sauce Reduction: Pay close attention when reducing the sauce. It should thicken and reduce by about a quarter but remember you need enough to coat your noodles nicely.
Transfer any leftovers to an airtight container and pop them in the refrigerator. They will keep nicely for up to 3 days. When you’re ready to enjoy them again, you can reheat the dish in a skillet over medium heat, adding a little bit of water or broth if needed to loosen up the noodles and sauce.
While this Mongolian Beef Noodles dish is super tasty, it’s not the best candidate for freezing due to the cooked noodles. The noodles can become mushy once thawed and reheated. However, you could freeze the Mongolian beef separately.
To do this, let the cooked beef cool down, then transfer it into airtight containers or freezer-safe bags. It can be frozen for up to 3 months. When ready to serve, thaw it in the fridge overnight and reheat in a skillet. You’ll just need to cook up some fresh noodles to toss with your reheated beef and sauce.
Other Asian Style Recipes To Try
- Sweet And Sour Meatballs
- Three Cup Chicken
- Black Pepper Beef
- Korean Beef Bulgogi
- Beef Lo Mein
- Mongolian Beef
- Asian Ground Beef Noodles
- Slice the flank steak into small thin pieces against the grain. In a large ziploc bag add the starch and the beef to it. Close the ziploc bag and shake really well until each pieces is coated with cornstarch.
- In a non stick skillet heat the oil. When the oil is hot, add beef and cook until browned. It will take 2 or 3 batches because you don’t want the steak pieces to stick to each other. Also if you need more oil after the first batch feel free to add more. Remove beef from skillet to a plate and empty the oil from the skillet.
- Add the bell pepper to the skillet and saute it for a couple minutes just until it gets soft. Remove the pepper from the skillet to a plate and set aside.
- In that same skillet add sauce ingredients, the sesame oil, soy sauce, brown sugar, garlic, chicken broth and red pepper flakes. Stir and cook over medium heat until sauce thickens a bit and reduces by about a quarter. It took me about 10 minutes until the sauce thickened and reduced. You don’t want to reduce it too much because you need more sauce for the noodles.
- In the meantime cook the ramen noodles according to package instructions.
- Return the beef and bell pepper to the skillet and toss in the sauce. Add the cooked ramen noodles to the skillet and toss everything together. Top with green onions and serve.
- Soy Sauce: Since there’s a lot of soy sauce in this recipe, I strongly recommend using a low sodium soy sauce.
- Beef: Flank steak works great for this dish, but feel free to substitute with sirloin if that’s what you have on hand.
- Noodles: Ramen noodles are preferred, but udon or soba noodles could be an exciting alternative. You can find ramen noodles in the Asian aisle of your local grocery store.
- Heat Level: Adjust the amount of red pepper flakes according to your heat preference.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stove or in the microwave, adding a little water if needed to loosen the sauce.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.