Description

This Mongolian Beef and Noodles recipe is quick, flavorful, and better than takeout! Tender strips of beef are coated in a sweet and savory garlic-ginger sauce, then tossed with noodles for a satisfying meal the whole family will love. It’s perfect for busy weeknights.

Ingredients

8 oz flank steak, thinly sliced against the grain
1 tablespoon cornstarch
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 cup low-sodium soy sauce
1/2 cup water
1/3 cup brown sugar
1/4 teaspoon red pepper flakes (optional for heat)
8 oz lo mein noodles or spaghetti, cooked and drained
3 green onions, sliced
1 tablespoon sesame oil
Toasted sesame seeds (optional for garnish)

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Instructions

In a bowl, toss the sliced beef with cornstarch until evenly coated. Set aside for 10 minutes.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and sear for 2–3 minutes per side until browned. Remove and set aside.
In the same skillet, add a little more oil if needed. Sauté garlic and ginger for 30 seconds until fragrant.
Pour in soy sauce, water, brown sugar, and red pepper flakes. Stir and simmer for 3–4 minutes until the sauce slightly thickens.
Return the beef to the skillet, stir to coat in the sauce, and cook for another 2 minutes.
Add the cooked noodles, sesame oil, and green onions. Toss everything together until well mixed and heated through.

Garnish with sesame seeds and serve immediately.

Notes

For extra veggies, stir in bell peppers, broccoli, or snap peas when sautéing the garlic and ginger.
Substitute rice noodles or zucchini noodles for a gluten-free or low-carb version.
Thinly slicing the beef against the grain helps it stay tender when cooked.

Nutrition

Serving Size: 1 bowl (1/4 of recipe)
Calories: 520
Sugar: 13g
Sodium: 950mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 30g
Cholesterol: 65mg