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Mongolian Beef Noodles

Delicious beef stir-fry with vegetables, noodles, and sesame seeds, perfect for a quick and flavorfu.
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Savor Mongolian Beef noodles with tender beef, savory-sweet sauce, and slurpable comfort.

  • Author: Genio Ng
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3 servings 1x
  • Category: Noodles
  • Method: Easy
  • Cuisine: Chinese-American

Ingredients

Scale

Velveted Beef:

  • 350 g flank steak, thinly sliced against the grain
  • 1/2 tsp baking soda
  • 1 1/2 tbsp cornstarch
  • 1 1/2 tbsp water
  • 1 1/2 tsp soy sauce
  • 3/4 tsp dark soy sauce
  • 1 1/2 tsp Shaoxing wine
  • 1 1/2 tsp sesame oil
  • 1 1/2 tsp cooking oil

Stir-Fry:

  • 3 packs instant ramen noodles (discard seasoning packets)
  • 2 tbsp vegetable oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1/2 onion, thinly sliced
  • 8 dried chilies (adjust to taste)

Mongolian Beef Sauce:

  • 3 tbsp soy sauce
  • 2 tsp dark soy sauce
  • 1 tbsp oyster sauce 
  • 1 tbsp chili bean paste
  • 2 tsp sugar
  • 2 tbsp sesame paste 
  • 1 tbsp chili oil
  • Msg or salt and pepper, to taste

Optional Garnish:

  • Chopped green onions
  • Toasted sesame seeds

Instructions

  1. Velvet the Beef
  1. In a medium bowl, combine baking soda and 1/2 tsp water, mix, and toss with sliced flank steak. Let sit 10–15 minutes.
  2. Rinse the beef lightly, then pat dry.
  3. In the same bowl, mix 1 1/2 tbsp cornstarch, 1 1/2 tbsp water, soy sauces, Shaoxing wine, sesame oil, and cooking oil. Toss the beef until evenly coated. Set aside.
  1. Cook the Ramen Noodles
  1. Boil noodles according to package instructions without seasoning packets.
  2. Drain and rinse under cold water to stop cooking. Set aside.
  1. Prepare the Sauce
  1. In a small bowl, combine soy sauce, water, brown sugar, oyster sauce, Shaoxing wine. Stir until sugar dissolves.
  2. Mix cornstarch slurry separately (1–2 tsp cornstarch + 2–3 tsp water). Set aside.
  1. Stir-Fry the Vegetables
  1. Heat 2 tbsp vegetable oil in a wok or large skillet over high heat.
  2. Add dried chilies and stir-fry for 10–15 seconds until fragrant.
  3. Add garlic, ginger, onion, and leek. Stir-fry 1–2 minutes until aromatic and slightly softened.
  1. Cook the Beef
  1. In the same pan, push vegetables to the side. Add the velveted beef in a single layer.
  2. Stir-fry 2–3 minutes until beef is just cooked through (avoid overcooking to keep it tender).
  1. Combine Sauce and Noodles
  1. Pour the prepared sauce over the beef and vegetables. Bring to a simmer.
  2. Add the cornstarch slurry gradually, stirring constantly until the sauce thickens and coats the beef evenly.
  3. Add the cooked ramen noodles and toss thoroughly to coat in sauce.
  1. Finish and Serve
  1. Drizzle sesame oil over the top.
  2. Garnish with chopped green onions, toasted sesame seeds, or fresh chili slices if desired.
  3. Serve hot.

Find it online: https://cookingwithgenius.com/mongolian-beef-noodles/