Flavorful Mongolian Beef Noodles

Easy and flavorful Mongolian Beef Noodles come together in one pan with tender slices of steak, soft lo mein noodles, and a homemade sauce that balances sweet and savory perfectly. This recipe is a quick upgrade from takeout and delivers consistent, restaurant-quality results right in your own kitchen in about 30 minutes.

I first cooked this during a hectic week and was amazed at how easily it came together without sacrificing flavor. Now it has become a go-to dinner that impresses both family and friends.

Ingredients

• Lo mein noodles: these provide a chewy, satisfying base if unavailable, udon or rice noodles work well too
• Flat iron steak or sirloin: choose thin slices against the grain for tenderness and a buttery texture
• Cornstarch: coats the beef to create a nice sear and slightly thickens the sauce
• Vegetable oil: for searing the beef and stir-frying
• Low sodium soy sauce: keeps salt levels balanced and allows control over seasoning
• Hoisin sauce: adds a deep, slightly sweet, and tangy flavor use quality brands for best taste, or make your own if needed
• Light brown sugar: sweetens the sauce and balances the savory elements
• Rice vinegar: its mild acidity brightens the sauce if unavailable, white vinegar is a fine substitute
• Chili sesame oil: optional but adds a warm, spicy depth can be left out if you prefer no heat
• Garlic and fresh ginger: the aromatics that build the bold base of the sauce fresh is best but tubes of ginger from the produce section also work great
• Green onions: keep some for garnish to add a fresh pop at the end
• Sesame seeds: optional garnish for a bit of nutty crunch

Instructions

Bring the Noodles to Life:

Bring a large pot of water to a boil and cook the lo mein noodles according to the package instructions. Rinse them under cold water immediately to stop cooking and prevent sticking. Toss the noodles with a little sesame oil or neutral oil to keep them separate. Set aside while you prepare the beef.

Prep the Beef:

Thinly slice the flat iron steak across the grain for tenderness. Sprinkle the cornstarch over the beef and gently toss until every piece is coated evenly. This will help the beef sear nicely and give the sauce a better texture.

Sear the Steak:

Heat a large skillet over medium-high heat and add one tablespoon of vegetable oil. Place half the beef slices in the pan, letting each side cook untouched for about one to two minutes until browned. Remove the cooked beef and repeat with the remaining oil and beef. Once all the steak is seared, remove it from the skillet and lower the heat to medium-low.

Mix and Simmer the Sauce:

In a small bowl, whisk together the soy sauce, water, hoisin sauce, brown sugar, rice vinegar, and chili sesame oil. Pour this sauce into the skillet. Add the minced garlic, grated ginger, and sliced green onions. Let the sauce simmer gently for one to two minutes, stirring occasionally to blend the flavors.

Combine Noodles and Beef:

Return the cooked beef to the skillet and add the noodles. Gently toss everything together so the noodles and beef are well coated with the sauce. Keep the skillet on medium-low heat for another one to two minutes to warm everything through and allow the sauce to thicken slightly.

Serve and Garnish:

Scoop the noodles and beef into bowls. Garnish with extra green onions and a sprinkle of sesame seeds for that final touch.

I have a soft spot for the flat iron steak in this dish. Its buttery texture really sets the tone for the whole meal and gives each bite a lovely richness without being too heavy. A memorable time was when I first served this to friends on a casual weekend and everyone went back for seconds before the noodles were even gone.

Storage Tips

Store leftovers in an airtight container and refrigerate for up to three days. When reheating, add a splash of soy sauce or water to loosen the sauce and prevent the noodles from drying out. Gently reheat on the stove or microwave until warmed through.

Ingredient Substitutions

If flat iron steak is unavailable, skirt or flank steak are good alternatives but make sure to slice thinly against the grain to avoid toughness. For a meatless version, tofu or mushrooms can replace beef. Udon, rice noodles, or even spaghetti can be swapped in depending on what you have available.

Serving Suggestions

Serve these Mongolian Beef Noodles hot with a side of steamed broccoli or snap peas for bright crunch. A simple cucumber salad with rice vinegar is a refreshing accompaniment. For extra spice, drizzle more chili sesame oil or a few dashes of sriracha before serving.

This Mongolian Beef Noodles recipe is a quick, customizable weeknight favorite. Serve warm with extra green onions and toasted sesame seeds for best results.

Common Recipe Questions

→ What cut of steak works best?

Flat iron steak is preferred for its tenderness and buttery texture, but skirt or flank steak are suitable alternatives.

→ Can I use different noodles?

Udon, rice noodles, spaghetti, or fettuccine can replace lo mein based on availability.

→ How can I make it spicier?

Add extra chili sesame oil, sriracha, or red pepper flakes to increase heat to your taste.

→ What vegetables can be added?

Broccoli, bell peppers, snap peas, or carrots can be stir-fried and included for extra crunch and color.

→ How long do leftovers last?

Refrigerate leftovers for up to 3 days and reheat gently, adding a splash of soy sauce to refresh flavors.