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- 8 oz egg noodles - 1 lb flank steak, thinly sliced against the grain - 3 tablespoons soy sauce - 2 tablespoons oyster sauce - 1 tablespoon hoisin sauce - 1 tablespoon sesame oil - 2 tablespoons vegetable oil - 3 cloves garlic, minced - 1-inch piece ginger, grated - 1 red bell pepper, julienned - 1 cup bok choy, chopped - 2 scallions, chopped - 1 tablespoon brown sugar - Salt and black pepper to taste - Crushed red pepper flakes for garnish - Calories per serving: Approximately 450 - Protein: 25g - Fats: 15g - Carbs: 50g When I make Mongolian beef noodles, I love the mix of flavors. The egg noodles are soft and soak up the sauce well. Flank steak is my choice for protein because it’s tender and flavorful. I use soy sauce, oyster sauce, and hoisin sauce to give depth. Sesame oil adds a nutty note. For extra crunch and color, I add red bell pepper and bok choy. Garlic and ginger bring warmth. Scallions finish the dish with fresh flavor. Remember, the balance of these ingredients is key to a tasty meal. Each serving packs a punch with about 450 calories, plus 25 grams of protein. This dish is not only satisfying but also nutritious. I recommend serving it hot, with a sprinkle of scallions and red pepper flakes for that extra kick. {{ingredient_image_1}} 1. Boil 8 oz of egg noodles in a large pot. Follow the package instructions for timing. 2. Once cooked, drain the noodles in a colander. Set them aside for later. 1. In a mixing bowl, combine 1 lb of thinly sliced flank steak with: - 3 tablespoons soy sauce - 2 tablespoons oyster sauce - 1 tablespoon hoisin sauce - 1 tablespoon sesame oil - 1 tablespoon brown sugar 2. Mix well. Let the beef marinate for about 15 minutes. This helps to enhance the flavor. 1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. 2. Add the marinated beef in a single layer. Sear it for about 2-3 minutes on each side until it turns brown. Remove the beef and set it aside. 3. In the same skillet, add 3 minced garlic cloves and 1-inch grated ginger. Sauté for about 30 seconds until it smells good. 4. Next, add: - 1 red bell pepper, julienned - 1 cup bok choy, chopped 5. Stir-fry these veggies for 3-4 minutes. They should be tender but still crisp. 6. Return the cooked beef to the skillet. Add the cooked egg noodles. Toss everything together and cook for another 2-3 minutes. 7. Season with salt, black pepper, and a pinch of crushed red pepper flakes to taste. 8. Remove from heat. Sprinkle with chopped scallions before serving. With these steps, you create a tasty and colorful dish that is sure to impress! To get the best flavor in Mongolian Beef Noodles, marinate the flank steak. The mix of soy sauce, oyster sauce, hoisin sauce, and sesame oil adds depth. Let the beef soak for at least 15 minutes. This step makes a big difference! When cooking, use medium-high heat. This keeps the beef juicy and tender. Avoid overcrowding the pan; cook in batches if needed. This way, you get a nice sear. For a great look, serve in deep bowls. Garnish with scallions and crushed red pepper flakes. This adds color and a touch of spice. Pair the dish with steamed rice or a light salad. A fresh cucumber salad works well to balance the flavors. If you can't find flank steak, use sirloin or ribeye. Both have great flavor and tenderness. For a gluten-free option, swap egg noodles for rice noodles or zucchini noodles. These work well and keep the dish light. You can also use gluten-free soy sauce for the marinade. This way, everyone can enjoy the meal! Pro Tips Marinating Time: Allow the flank steak to marinate for at least 15 minutes to enhance the flavor. For even better results, marinate for a few hours or overnight in the refrigerator. Vegetable Crunch: To maintain the crispiness of the vegetables, stir-fry them just until tender yet still vibrant in color. Avoid overcooking to preserve their texture. Spice Level: Adjust the amount of crushed red pepper flakes according to your spice tolerance. For a milder dish, start with a small pinch and gradually add more. Serving Suggestions: Serve the dish immediately after cooking for the best taste and texture. Consider pairing it with a light cucumber salad to balance the spice. {{image_2}} You can use different meats to make Mongolian Beef Noodles. Chicken and tofu are great choices. - Chicken: Use thinly sliced chicken breast or thighs. Cook them for about 4-5 minutes until fully cooked. - Tofu: Use firm or extra-firm tofu. Press and slice it. Cook it for about 3-4 minutes on each side until golden. Each protein brings its own flavor and texture. Chicken is lighter, while tofu adds a nice chew. You can easily spice up your Mongolian Beef Noodles. Adjust the heat level to your liking. - Crushed Red Pepper Flakes: Start with a pinch. You can add more for extra heat. - Chili Sauce: Drizzle chili sauce into the dish. Sriracha or sambal oelek work well. Just remember to taste as you go. You want the heat to enhance the flavors, not overwhelm them. Making a vegetarian version is simple and delicious. Focus on using fresh vegetables and plant-based proteins. - Vegetables: Use bell peppers, bok choy, carrots, and snow peas for crunch. - Sauces: Substitute the meat with soy or teriyaki sauce for flavor. Tofu can still be a great option here. It soaks up sauces and adds protein. You’ll enjoy a colorful and healthy dish! To keep your Mongolian Beef Noodles fresh, follow these best practices: - Cool the dish to room temperature before storing. - Use airtight containers to prevent moisture loss. - Store in the fridge for up to three days. For containers, I recommend glass or BPA-free plastic. They keep food fresh and are easy to clean. When you're ready to enjoy leftovers, here are the best methods to reheat: - Use a microwave for quick reheating. Heat in 30-second intervals, stirring in between. - For a stovetop method, warm in a skillet over low heat. Add a splash of water or broth to keep it moist. To maintain texture, avoid high heat. You want the noodles to be soft, not mushy. Freezing your Mongolian Beef Noodles is easy. Follow these steps for effective freezing: - Portion the noodles into freezer-safe bags or containers. - Remove as much air as possible to prevent freezer burn. To thaw, place the container in the fridge overnight. For reheating, use the same methods mentioned above. Enjoy your meal! You can pair Mongolian Beef Noodles with many tasty side dishes. Some great options are: - Steamed dumplings - Fried rice - A fresh cucumber salad - Crispy spring rolls For a drink, a light white wine, like Sauvignon Blanc, works well. You can also enjoy a cold ginger ale or iced tea. To make this dish gluten-free, swap regular soy sauce for gluten-free soy sauce. You can also use tamari, which is a great gluten-free option. For the noodles, choose rice noodles or gluten-free egg noodles. These swaps keep the dish tasty without the gluten. Yes, you can prepare parts of this dish ahead. Cook the noodles and store them in the fridge. Marinate the beef a few hours before cooking. You can chop the veggies in advance too. When you are ready, cook the beef and stir-fry the veggies. Then mix it all together for a quick meal. In this article, we explored how to make Mongolian Beef Noodles, covering ingredients, cooking steps, and storage options. You learned about key ingredients like flank steak, egg noodles, and various sauces. I shared tips for cooking, serving, and adjusting flavors to your liking. Remember, whether you go spicy or vegetarian, the choice is yours. This dish is versatile and fun to create. Try making it your way for a meal that excites your taste buds. Enjoy your cooking journey!

Spicy Mongolian Beef Noodles

A flavorful dish featuring tender flank steak, egg noodles, and a mix of vibrant vegetables, all tossed in a spicy sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 500 kcal

Ingredients
  

  • 8 oz egg noodles
  • 1 lb flank steak, thinly sliced against the grain
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 red bell pepper julienned
  • 1 cup bok choy, chopped
  • 2 scallions chopped
  • 1 tablespoon brown sugar
  • to taste salt and black pepper
  • for garnish crushed red pepper flakes

Instructions
 

  • Cook the egg noodles according to package instructions, drain, and set aside.
  • In a mixing bowl, combine sliced flank steak with soy sauce, oyster sauce, hoisin sauce, sesame oil, and brown sugar. Let marinate for about 15 minutes for enhanced flavor.
  • In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the marinated flank steak in a single layer and cook for about 2-3 minutes on each side until browned. Remove the beef from the pan and set aside.
  • In the same skillet, add minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
  • Add the julienned bell pepper and chopped bok choy to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender yet crisp.
  • Return the cooked beef to the skillet with the vegetables. Add the cooked egg noodles and toss everything together. Cook for an additional 2-3 minutes, allowing the flavors to meld.
  • Season with salt, black pepper, and crushed red pepper flakes to taste.
  • Remove from heat and sprinkle with chopped scallions before serving.

Notes

Serve in deep bowls and garnish with additional scallions and a sprinkle of crushed red pepper flakes for an extra kick.
Keyword beef, Mongolian, noodles, spicy