Easy Mongolian Beef Noodles (Printer-Friendly)
Quick pan-cooked steak with lo mein noodles in a sweet savory sauce, ready in 30 minutes.
# What You’ll Need:
→ Noodles
01 -
8 ounces lo mein noodles
→ Beef
02 -
¾ pound flat iron steak or sirloin, thinly sliced against the grain
03 -
2 tablespoons cornstarch
→ Sauce
04 -
¼ cup low-sodium soy sauce
05 -
2 tablespoons hoisin sauce
06 -
¼ cup water
07 -
2 tablespoons light brown sugar
08 -
1 tablespoon rice vinegar
09 -
1 teaspoon chili sesame oil (optional)
→ Aromatics
10 -
3 cloves garlic, minced
11 -
1 tablespoon grated fresh ginger
12 -
¼ cup sliced green onions, plus extra for garnish
→ Oil
13 -
2 tablespoons vegetable oil, divided
→ Garnish
14 -
Sesame seeds (optional)
# Steps to Follow:
01 -
Bring a large pot of boiling water to a boil and cook the lo mein noodles according to package instructions. Drain and rinse under cold water to stop cooking. Drizzle with sesame or neutral oil and toss to prevent sticking. Set aside.
02 -
Sprinkle cornstarch evenly over the sliced beef and toss gently to coat all pieces.
03 -
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half the beef slices and sear 1-2 minutes per side until browned. Remove and repeat with remaining oil and beef. Remove all beef and reduce heat to medium-low.
04 -
In a small bowl, whisk together soy sauce, hoisin sauce, water, brown sugar, rice vinegar, and chili sesame oil until blended.
05 -
Pour the sauce mixture into the skillet and add minced garlic, grated ginger, and sliced green onions. Allow to simmer for 1-2 minutes to develop flavor.
06 -
Return beef and noodles to the skillet. Gently toss to coat evenly in the sauce. Maintain heat for 1-2 minutes while stirring to warm through and meld flavors.
07 -
Transfer to serving bowls and garnish with additional sliced green onions and sesame seeds if desired.
# Helpful Hints:
01 -
For extra sauce, double the sauce ingredients and coat the beef before adding noodles.
02 -
Leftovers keep well refrigerated for up to 3 days and reheat with a splash of soy sauce.
03 -
Flat iron steak is preferred for budget and texture but flank or skirt steak are suitable alternatives.