Sweet and slightly spicy Mongolian Beef with Noodles tastes better than a restaurant meal and you can make it in a fraction of the time required to pick up take-out!
This Mongolian Beef was a huge hit with my whole family. I saw the recipe over on my friend Kristen’s blog, Iowa Girl Eats, and immediately put the ingredients on my grocery list.
Well, technically, I bought the cabbage and pulled the flank steak out of the freezer, because yes, I do buy ridiculous amounts of most meat in order to always have it on hand! Her noodle bowls looked so tasty, I couldn’t wait to try them.
Mongolian Beef
We enjoyed this Mongolian Beef with Noodles for dinner that night and it was a hit all around. I made the Mongolian Beef again the very next night because I couldn’t resist playing with the recipe and spicing it up a bit.
I served the beef without noodles the second time and it scored a huge thumbs up once again from my crew. As much as we like the original recipe, we all preferred it just a little bit spicier.
The beef is delicious served with noodles, over rice, or all on its own too.Mongolian Beef with NoodlesPlay Video
Mongolian Beef Recipe
My adaption of this beef stir-fry recipe gets its extra heat from a few spoonfuls of chili paste – I love adding this chili paste to recipes for a hint of heat or a whole lot of heat depending on the recipe. It may sound like a lot but I promise this Mongolian Beef isn’t too hot even with that addition. Don’t be scared of the chili paste!
If you are more cautious with your spice use, reduce the amount of chili paste by half and then go from there based on your individual taste preference. The amount of sugar in the sauce balances it nicely, it isn’t at all a “spicy” dish, even with the chili paste.
I’m a huge fan of adding heat to Asian-inspired recipes. Check out Sticky Asian Chicken for a four-ingredient recipe that is truly finger licking good. Korean Beef Bulgogi can be made as mild or spicy as you like. Sean likes it loaded with spicy heat and I like it somewhere in the middle.
These Stir Fry Noodles with Chicken and Vegetables are a family favorite and I make them at least every other month. Chili Glazed Pork Belly Strips are kind of like bacon on steroids. If you haven’t tried pork belly yet, put it on your list.
I also use fresh ginger for an additional zing of flavor. Definitely, use fresh ginger over powdered in this recipe. It makes a world of difference and flavors the beef and noodles beautifully. (For tips on peeling and cooking with ginger root, check out my guide to How to Use Fresh Ginger.)
Flank steak is the ideal meat for Mongolian Beef stir-fry. It’s inexpensive, cooks quickly and results in juicy tender bites of beef with a perfect sear on the outside. Plus, I almost always have a flank steak or two on hand in my freezer.
I’ve made this recipe with both green cabbage sliced thinly and bagged coleslaw mix depending on what I had in my fridge at the time. They were both delicious!
Stir Fry Recipes
Stir fry recipes of all kinds are some of my favorite weeknight meals and I’m excited to add this Mongolian Beef dish to our regular rotation along with Spicy Chicken and Bacon Stir-Fry , Garlicky Ginger Chicken Stir-Fry and Kung Pao Chicken.
Another beef stir-fry recipe that gets a lot of play in my house is my Better Than Take-Out Beef and Broccoli Stir-Fry. I’m a big fan of anything I make that beats our favorite take-out dishes for less cost and what amounts to the same amount of effort when all is said and done.
For fellow pineapple lovers, there’s Pineapple Beef Stir-Fry from Melanie Makes. I can’t believe I’d never thrown pineapple into my stir-fry before and I’m definitely looking forward to giving it a try.
Don’t miss this Vegetable Lo Mein by Saving Room for Dessert and this Garlicky Shrimp Stir Fry with Shiitakes by Skinnytaste as well.
Mongolian Beef with Noodles
1.Cook, drain and rinse the noodles if you’re including them. Stir together the soy sauce, sugar, water, chili paste, and pepper flakes. Set the sauce mixture next to the stove.
2. Slice the steak as thinly as possible, being careful to slice against the grain. (See the cook’s note for tips.) Heat 1 teaspoon olive oil in a large nonstick skillet over high heat. Add half of the beef to the skillet, toss in the oil, and spread across the pan. Season the meat lightly with salt and pepper. Let the meat cook for 30 seconds, without touching it, stir, and spread across the pan again. Let the meat cook an additional 30-45 seconds and remove it to a plate. Add the remaining oil to the pan and repeat the above steps with the remaining meat, adding the cooked meat to the plate.
3. Add 1/2 tablespoon oil to the hot skillet over medium-high, then add the ginger, garlic, and green onions. Saute for about 1 minute, until fragrant. Add the sauce and bring to a boil. Simmer for about 2 minutes, until just barely reduced. (This is not a “thick” sauce.) Add the cabbage, toss to coat and slightly wilt about 30 seconds. Add the beef back to the skillet and toss to coat everything. If you’re including noodles, add them now and toss once more. Enjoy!
Kitchen Tip: I use this chef knife, this bowl, this skillet, and this metal spatula to make this recipe.