Mongolian Beef Noodle Bowl

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American, Asian

Servings 4

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

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.

Boil the noodles according to the package instructions. Drain and set aside. (Toss them with a bit of oil to prevent sticking.)

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.

In the same pan, add another tbsp oil. Add onions, garlic, and ginger. Stir-fry for 1–2 minutes until fragrant.

Stir in soy sauce, water, brown sugar, hoisin, rice vinegar, and red pepper flakes. Let simmer for a minute.

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.