Hayfoodie fam! If you’re craving something quick, saucy, and packed with flavor, this Mongolian Beef Noodle Stir-Fry is about to be your new BFF.
It’s got juicy beef, slurp-worthy noodles, and a sweet-savory sauce that’s next-level good. Let’s jump right in!
Ingredients
Here’s what you’ll need to make the magic happen:
- 8 oz beef (flank steak or whatever you’ve got)
- 8 oz noodles (lo mein, ramen, or spaghetti—no judgment)
- 2 tbsp cornstarch (for that crispy beef magic)
- 2 tbsp vegetable oil
- 3 cloves garlic, minced (or 2 tsp garlic paste if you’re lazy like me)
- 1-inch ginger, grated
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 1 tsp sesame oil (optional but fancy)
- Green onions and sesame seeds for topping
Prep the beef:
Slice the beef thin (like paper-thin, people!). Toss it with cornstarch and let it sit for 10 minutes to get that crispy texture when cooked.
Cook the noodles:
Boil your noodles according to package instructions. Drain and set aside.
Sear the beef: Heat 1 tbsp oil in a pan or wok. Add the beef in batches (no overcrowding!) and cook for 2-3 minutes until crispy. Remove and set aside.
Combine it all: Add the beef and noodles back into the pan. Toss everything together, making sure every noodle is coated in that glorious sauce.
Garnish and serve: Sprinkle with green onions and sesame seeds. Serve hot and watch everyone devour it!
Pro Tips
- Want it spicy? Add some red pepper flakes or Sriracha.
- No beef? Chicken or tofu works like a charm.
- Leftovers? Not likely, but it reheats like a dream.