Easy Mongolian Beef Noodles in 30 Minutes
This quick and flavorful Mongolian beef and noodles recipe brings together tender beef, chewy rice noodles, and a bold, savory sauce — all in under 30 minutes. It's one of our family favorites, and honestly, it’s better than your favorite take-out dish.
Servings: 4 servings
Ingredients
- 8 oz rice noodles or your favorite noodles
- 1 lb flank steak sliced into bite-sized pieces
- 1/4 cup cornstarch or arrowroot starch
- 2 tbsp avocado oil or your favorite neutral oil - plus more, if needed
- 1 tbsp sesame oil
- 4 garlic cloves minced
- 1 inch ginger grated
- 1/2 cup tamari sauce or soy sauce, if not gluten free
- 1 cup chicken broth
- 1/3 cup brown sugar
- 3 green onions chopped
- Sesame seeds & crushed red pepper flakes for garnish
Instructions
- Soak rice noodles in hot water for 10 minutes while you cook the meat. Make sure to drain and run under cold water once done soaking. If you are using another type of noodles, cook according package instructions and set aside.8 oz rice noodles
- Coat steak in cornstarch evenly in a bowl.1 lb flank steak, 1/4 cup cornstarch
- Heat avocado oil in large skillet over medium high heat. Add steak pieces in a single layer and pan fry for 2 minutes per side until browned and crispy. You may need to do this in 2-3 batches, add more oil as needed. Set aside the cooked meat.2 tbsp avocado oil
- Heat sesame oil in the skillet, then add garlic and ginger for 1 minute until fragrant.1 tbsp sesame oil, 4 garlic cloves, 1 inch ginger
- Add tamari sauce, chicken broth, and brown sugar. Stir to combine, then bring to a boil. Reduce heat to simmer for 8-10 minutes until reduced and slightly thickened.1/2 cup tamari sauce, 1 cup chicken broth, 1/3 cup brown sugar
- Stir beef and noodles, along with half of the green onions until warmed through. Remove from heat and serve topped with the remaining green onions, sesame seeds, and red pepper flakes, if using.Sesame seeds & crushed red pepper flakes
Video
Notes
- Slice the beef thinly and evenly for best texture. Partially freezing the steak first can make slicing easier.
- Don’t overcrowd the pan. Cook in batches so the beef gets crispy, not steamed.
- Soak noodles just until pliable if using rice noodles. Over-soaking can lead to mushy texture.
- Make it veggie-forward: Stir in sautéed mushrooms, shredded carrots, or thinly sliced bell peppers.
- Batch it: Double the sauce and freeze half for a future weeknight dinner.
- Leftovers store beautifully. Just pack them in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet with a splash of broth or water which is the best way to keep the noodles from drying out.
Nutrition
Serving: 1serving - makes 4 | Calories: 584kcal | Carbohydrates: 76g | Protein: 30g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 69mg | Sodium: 2009mg | Potassium: 545mg | Fiber: 2g | Sugar: 19g | Vitamin A: 91IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 3mg