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chopsticks stuck in a bowl full of mongolian beef ramen noodles
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4.60 from 216 votes

Mongolian Beef Ramen Noodles

Mongolian Beef Ramen Noodles - a copycat recipe of the popular PF Chang's Mongolian Beef but made better with green peppers and ramen noodles. So simple to make and so delicious, you'll want to forget about takeout!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian
Keyword: mongolian beef, ramen noodles
Servings: 6
Calories: 586kcal


  • pound flank steak
  • ¼ cup cornstarch
  • ¼ cup vegetable oil
  • 1 green bell pepper sliced into thin strips
  • 8 ounce ramen noodles uncooked
  • 3 green onions chopped

For Sauce


  • 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.


  1. You can find ramen noodles in the Asian aisle of your local grocery store. You could also use any other Asian style noodles.
  2. Since there's a lot of soy sauce in this recipe, I strongly recommend using a low sodium soy sauce. 
  3. Allow the dish to cool completely before storing it in an airtight container in the fridge. It should last up to 4 days refrigerated.
  4. You can freeze this recipe! Just prepare your meat, veggies, and sauce and allow them to cool completely before storing in an airtight container in the freezer for up to 3 months. Reheat in the microwave or on the stove when ready to eat. Cooked ramen noodles don’t freeze well so cook them when you’re ready to serve your supper.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1serving | Calories: 586kcal | Carbohydrates: 58g | Protein: 31g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 68mg | Sodium: 1917mg | Potassium: 645mg | Fiber: 1g | Sugar: 25g | Vitamin A: 160IU | Vitamin C: 17.7mg | Calcium: 72mg | Iron: 4.4mg