If you’re craving a bold, sweet-savory dish that feels like a cheat meal but can fit into your rotation of healthy dinner ideas, say hello to the Mongolian beef noodle bowl. This dish brings together tender slices of beef with caramelized onions, garlic, and a rich soy-based sauce, tossed with noodles and fresh veggies. It’s a comforting bowl of umami-packed goodness that’s fast enough for a weeknight but special enough to impress. Think of it as the Asian beef bowl cousin to your favorite beef burrito bowl or steak bowls healthy kind of vibe.
Mongolian Beef Noodle Bowl
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American, Asian
Large nonstick skillet or wok a wok gives you high-heat searing for that stir-fry char, but a deep skillet works fine.
Medium pot for boiling noodles.
Tongs useful for tossing the beef and noodles evenly in the sauce.
Mixing bowl for coating the beef with cornstarch.
- 12 oz flank steak or sirloin thinly sliced against the grain (or use korean ground beef for a shortcut version)
- 8 oz rice noodles or lo mein noodles soba or spaghetti work too
- 1 tbsp cornstarch
- 2 tbsp vegetable oil or sesame oil for extra flavor
- 1/2 yellow onion thinly sliced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1/4 cup low sodium soy sauce
- 1/4 cup water
- 2 tbsp brown sugar
- 1 tbsp hoisin sauce
- 1 tsp rice vinegar
- 1/2 tsp red pepper flakes optional for heat
- 1 cup shredded carrots
- 1 cup snap peas or broccoli florets
- Green onions & sesame seeds for garnish
Prep the Beef
Toss the sliced beef in a mixing bowl with cornstarch until evenly coated. Let it sit for 10 minutes—this helps create that slightly crispy coating once seared.
Cook the Noodles
Boil the noodles according to the package instructions. Drain and set aside. (Toss them with a bit of oil to prevent sticking.)
Sear the Beef
Heat 1 tbsp oil in a skillet or wok over high heat. Add beef in batches and cook for about 2 minutes per side until browned. Remove and set aside.
Sauté Veggies & Aromatics
In the same pan, add another tbsp oil. Add onions, garlic, and ginger. Stir-fry for 1–2 minutes until fragrant.
Make the Sauce
Stir in soy sauce, water, brown sugar, hoisin, rice vinegar, and red pepper flakes. Let simmer for a minute.
Combine Everything
Return beef to the skillet, followed by the noodles, carrots, and snap peas. Toss to coat in sauce and heat through, about 2–3 minutes.
Finish & Serve
Garnish with sliced green onions and sesame seeds. Serve hot in bowls.
Pairings
This Mongolian beef noodle bowl is delicious on its own but shines even brighter with sides like a crisp cucumber salad or a quick kimchi slaw for contrast. If you're aiming for a low-carb night, try swapping the noodles with cauliflower rice or zucchini noodles. For drinks, try a lightly sweet jasmine iced tea or a dry Riesling to complement the sauce’s richness.
FAQs
1. Can I use ground beef instead of sliced steak?
Yes! In fact, using ground beef turns this into a korean ground beef bowl, which is quicker and just as flavorful. Perfect if you're into hamburger bowl recipes or taco bowls ground beef alternatives.
2. What cut of beef works best?
Flank steak or sirloin works beautifully because they cook fast and stay tender. For a korean beef easy version, go with ground beef.
3. Can I turn this into a rice bowl?
Absolutely. Just replace noodles with jasmine rice or brown rice for a ground beef rice bowl or korean beef rice bowl. Great way to enjoy a filling beef and rice meal.
4. Is this similar to bulgogi?
It shares some flavors, but bulgogi is typically marinated longer and grilled. However, you can think of this as a fast-and-easy beef bulgogi bowl shortcut—especially if using thin steak strips or korean ground beef.
5. Can I make it ahead?
Totally. The beef and sauce can be prepped a day in advance. Just reheat and toss with noodles when ready to serve.
