Mongolian Beef Noodles
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6
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Calories
590 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Asian
Mongolian Beef Noodles
Description
This recipe uses thinly sliced flank steak dusted with cornstarch to create a textured, lightly crisped exterior when pan-fried. The steaks cook in batches to avoid sticking and overcrowding. After browning, the beef is set aside while green bell peppers are sautéed briefly, preserving slight crunch and freshness.
The sauce blends sesame oil, low-sodium soy sauce, brown sugar, minced garlic, chicken broth, and red pepper flakes, simmered until reduced and thickened by about a quarter. This reduction concentrates the flavors to coat the noodles and meat evenly. Cooked ramen noodles are best for their delicate texture, but substitutions like udon or soba are possible.
Finishing the dish with chopped green onions adds freshness and mild sharpness. This dish works well as a hearty main course, with controlled red pepper flakes to suit individual heat preferences.
Notes include recommending low-sodium soy sauce due to the large quantity used, suggestions for alternate beef cuts like sirloin, and reheating instructions to retain sauce consistency and flavor.
Ingredients
- 1½ pound flank steak
- ¼ cup cornstarch
- ¼ cup vegetable oil
- 1 green bell pepper sliced into thin strips
- 8 ounce ramen noodles uncooked
- 3 green onions chopped
For Sauce
- 2 tablespoon sesame oil
- ¾ cup soy sauce low sodium
- ⅔ cup brown sugar packed
- 1¼ cup chicken broth low sodium, or no sodium added
- 4 cloves garlic minced
- ¼ teaspoon red pepper flakes
Instructions
- Slice the flank steak into small thin pieces against the grain. In a large ziploc bag add the starch and the beef to it. Close the ziploc bag and shake really well until each pieces is coated with cornstarch.
- In a non stick skillet heat the oil. When the oil is hot, add beef and cook until browned. It will take 2 or 3 batches because you don't want the steak pieces to stick to each other. Also if you need more oil after the first batch feel free to add more. Remove beef from skillet to a plate and empty the oil from the skillet.
- Add the bell pepper to the skillet and saute it for a couple minutes just until it gets soft. Remove the pepper from the skillet to a plate and set aside.
- In that same skillet add sauce ingredients, the sesame oil, soy sauce, brown sugar, garlic, chicken broth and red pepper flakes. Stir and cook over medium heat until sauce thickens a bit and reduces by about a quarter. It took me about 10 minutes until the sauce thickened and reduced. You don't want to reduce it too much because you need more sauce for the noodles.
- In the meantime cook the ramen noodles according to package instructions.
- Return the beef and bell pepper to the skillet and toss in the sauce. Add the cooked ramen noodles to the skillet and toss everything together. Top with green onions and serve.
Notes
- Choose low-sodium soy sauce to balance saltiness in the sauce.
- Flank steak is ideal, but sirloin can be used as a substitute.
- Ramen noodles are preferred; udon or soba are alternative options.
- Adjust red pepper flakes to control heat level according to preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of water to loosen thickened sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 590kcal | 30% |
| Carbohydrates | 57g | 19% |
| Protein | 33g | 66% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 2003mg | 83% |
| Potassium | 702mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 163IU | 3% |
| Vitamin C | 18mg | 20% |
| Calcium | 77mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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