Mongolian Beef Noodles Recipe
Equipment
Ingredients
Ingredients
- 16 oz. thinly sliced beef
- 1 tbsp Shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
- 12 oz fresh noodles
- 1 small onion, roughly chopped
- 3 cloves garlic, minced
- 3 scallions, cut into 1-inch pieces, whites and greens separated
For the Sauce
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tsp sugar
Instructions
- Marinate the thinly sliced beef with Shaoxing wine, salt, and cornstarch for at least 15 minutes.
- While the beef marinates, roughly chop the onion, finely mince the garlic, and cut the scallions into 1-inch pieces, separating the whites and greens.
- Bring a pot of water to a boil and cook the fresh noodles until about 1 minute before al dente. Drain and set aside.
- Heat a pan over medium-high heat with a bit of oil. Add the beef and cook until about 90% of the way done, then remove and set aside.
- In the same pan, add the onions, garlic, and scallion whites and cook until slightly softened.
- Add the cooked noodles and beef back to the pan. Season with dark soy sauce, light soy sauce, oyster sauce, and sugar, then toss until the sauce evenly coats the noodles.
- Finish with the scallion greens and toss until just wilted.
- Serve in a bowl and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
- Mongolian Beef Noodles Recipe
- Introduction
- How This Mongolian Beef Noodles Recipe Is So Good
- Why The Sauce Is So Important For This Mongolian Beef Noodles Recipe
- Mongolian Beef Noodles Recipe Ingredients
- How to Make Mongolian Beef Noodles
- What to Serve with Mongolian Beef Noodles
- How to Store and Reheat Mongolian Beef Noodles
- Mongolian Beef Noodles Substitutions
- What to Make Next
Introduction
If I had to pick the most reliable noodle dish to make when you don’t have a lot of time, this Mongolian Beef Noodles Recipe is at the top of the list (at least top 3!). It just has everything you need in one bowl, and you only need one pan to make it. Everything you want is in every bite. There’s tender beef, chewy noodles, and an addicting rich and savory sauce that’s well balanced and coats everything. It gives you all those flavors that you get from your local takeout spot while also having a short ingredient list; it’s the best of both worlds! Whether you’re cooking for yourself, feeding your family, or have to host a dinner party, this Mongolian Beef Noodles Recipe is always the first to go!
How This Mongolian Beef Noodles Recipe Is So Good
In my opinion, there’s beauty in simplicity, and this Mongolian Beef Noodles Recipe does that from the very first step. The velveting technique (marinating the beef in cornstarch, Shaoxing wine, and salt) flavors the beef and gives it that restaurant quality tenderness while also letting the beef get a great sear once it’s in the pan. Additionally, cooking the noodles before they’re finished makes the noodles tender and chewy as opposed to soft and mushy if you were to cook according to package instructions. This is because we must add the noodles in the latter part of the recipe, which will also cook them further. The final result is a dish where every component has a different texture and tastes amazing.
Why The Sauce Is So Important For This Mongolian Beef Noodles Recipe
The sauce is what not only gives this Mongolian Beef Noodles Recipe its signature flavor, but also that beautiful dark caramel color. This is thanks to mainly the dark soy sauce, but the light soy sauce and oyster sauce both provide that savoriness and umami flavor that is so coveted in noodle dishes. Additionally, sugar may sound weird to put in a salty dish, but soy sauce tends to be quite acidic, so that sugar helps balance that sauce without compromising its flavors. Once thickened, it creates a delicious glaze that coats everything without being too heavy and complements both the noodles and the beef perfectly.
Mongolian Beef Noodles Recipe Ingredients
Beef + marinade (thinly sliced beef, Shaoxing wine, salt, cornstarch) – The marinade helps tenderize the beef while also allowing it to brown evenly.
Fresh noodles – The foundation of the dish. I like to buy the fresh wheat noodles from Hmart, but any fresh wheat noodle works!
Onion, garlic, and scallions – Gives the dish aromatic flavor and texture.
Sauce (dark soy sauce, light soy sauce, oyster sauce, sugar) – A balanced sauce that delivers saltiness, umami flavor, and sweetness.
How to Make Mongolian Beef Noodles
Marinate the beef with Shaoxing wine, salt, and cornstarch for at least 15 minutes.
Roughly chop the onion, mince the garlic, and slice the scallions, separating the whites and greens.
Cook the fresh noodles until just before al dente, then drain.
Heat a pan with oil and cook the beef until about 90% done before removing it.
In the same pan, cook the onions, garlic, and scallion whites until softened.
Add the cooked noodles and return the beef to the pan. Add the dark soy sauce, light soy sauce, oyster sauce, and sugar.
Toss until everything is evenly coated and the sauce clings to the noodles. Finish with the scallion greens and toss briefly before serving.
What to Serve with Mongolian Beef Noodles
This Mongolian Beef Noodles Recipe is already a complete meal, but it can also be served with a bunch of side dishes. Here are a few of my faovirtes:
- Steamed greens. Lightly steamed greens tossed with a bit of oyster sauce and garlic helps balance the dish and also gives you that fiber!
- Frozen dumplings. A great side dish that’s always reliable and easy to put together!
- Pickled vegetables. I love to serve this dish with pickled onions or ginger. While not traditional, it tastes great and balances the richness of the noodles.
How to Store and Reheat Mongolian Beef Noodles
This Mongolian Beef Noodles Recipe can easily be stored in an airtight container in the fridge for up to 4 days. The starches in the noodles will seize up as they cool, so I like to add a small splash of water when reheating to loosen everything. When reheating, you also have a couple of options.
- Reheating in a pan. The best way to reheat the dish to restore some of that bouncy texture. I cook any leftovers in a pan for about 5 minutes before serving.
- Microwave. The most convenient way. I like to cover the Tupperware with a paper towel and microwave for 2 minutes on the highest power setting.
Mongolian Beef Noodles Substitutions
This Mongolian Beef Noodles Recipe is very flexible, and you can substitute some ingredients depending on what you have available. A few of my favorite substitutions are:
- Chicken thighs. A great alternative that stays juicy and tastes great with the sauce.
- Ground beef. A budget friendly option that still gives the same flavor and cooks even faster!
- Udon noodles. If you can’t find fresh wheat noodles. Frozen udon noodles also give a similar texture and still soak up that delicious sauce!
What to Make Next
Craving another noodle dish? You’ll love my Beef Chow Mein!
Want something with rice instead? Try my Mongolian Beef!
Feeling like chicken? Cook my Garlic Chicken Noodles!
