Mongolian Beef With Noodles Recipe
This simple Mongolian beef with noodles recipe makes a warm, comforting meal for one or two. It focuses on soft textures and easy steps so cooking stays gentle and low fuss.
It is handy when you want a filling meal without lots of chopping or long cooking. Thin-sliced beef and tender noodles make it easy to chew and digest.
Ingredients You’ll Need
- 8 ounces about 225 g flank steak or sirloin very thinly sliced across the grain
- 3 ounces about 85 g dried egg noodles or soft udon noodles
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon brown sugar or coconut sugar
- 1 teaspoon rice vinegar or mild apple cider vinegar
- 1/4 cup low-sodium beef or vegetable broth or water
- 1 teaspoon cornstarch plus 1 teaspoon for the beef
- 1 tablespoon vegetable oil or neutral oil
- 1 clove garlic minced
- 1/2 teaspoon fresh ginger minced optional but helps digestion
- 2 green onions thinly sliced white and light green parts for cooking dark green for garnish
- 1/2 teaspoon toasted sesame oil optional
- Salt and pepper to taste use less salt if your doctor advised you
Simple sides include steamed baby bok choy soft shredded cabbage or a small bowl of rice for extra softness.
Step-by-Step Recipe
- Bring a small pot of salted water to a boil and cook the noodles until tender per package directions. Drain and toss with a little oil to prevent sticking.
- Pat the beef dry and toss with 1 teaspoon cornstarch and a pinch of pepper. Let it rest while you mix the sauce.
- In a small bowl combine 1 tablespoon soy sauce 1 tablespoon brown sugar 1 teaspoon vinegar 1/4 cup broth and 1 teaspoon cornstarch. Stir until smooth.
- Heat a large skillet over medium-high heat and add 1 tablespoon oil. When the oil is hot add beef in a single layer and sear quickly about 1 minute per side until browned but still tender. Work in two batches if needed and remove beef to a plate.
- Lower the heat to medium and add a touch more oil if the pan is dry. Cook garlic and ginger for 20 to 30 seconds until fragrant.
- Pour the sauce into the pan and stir. Let it bubble gently until slightly thickened about 1 minute.
- Return the beef and any juices to the pan then add the cooked noodles and toss to coat. Warm through for 1 minute and stir in sesame oil and most of the green onion.
- Serve right away topped with the remaining green onion and let cool slightly before eating for easier digestion.
Tips and Easy Variations
Make the beef easier to chew
- Slice very thin across the grain for tender bites
- Marinate briefly with cornstarch and a little oil for 10 minutes
- Cook the beef quickly and avoid overcooking to keep it soft
Gentle and lower salt options
- Use more ginger and reduce brown sugar for lighter flavor
- Choose low-sodium soy sauce or use 1/2 tablespoon if advised to lower salt
- Use mild vinegar and low-sodium broth to keep the dish gentle
Vegetarian and soft vegetable swaps
- Swap thin tofu slices or sliced king oyster mushrooms for beef
- Add shredded carrots or thinly sliced bok choy and cook until tender
- Use vegetable broth in place of beef broth for a vegetarian version
Quick adjustments
- Let the dish cool a little before serving to ease digestion
- Reduce soy and sugar if you need a lower salt or lower sugar meal
- If freezing separate noodles from the beef and sauce for best texture
Storage and Leftovers
Fridge
Store cooled leftovers in an airtight container in the refrigerator for up to 2 to 3 days.
Freezer
Freezing is not ideal for the noodles. Freeze the beef and sauce separately for up to 2 months and thaw in the fridge overnight.
Reheating
Reheat gently in a skillet with a splash of water or broth to loosen the sauce and prevent the noodles from drying out.
Conclusion
Give this Mongolian beef with noodles a try when you want a quick soft-textured meal for one or two. It is flavorful easy to make and gentle on digestion.
Small-portion cooking like this keeps meals simple satisfying and easy to adapt for softer bites or lower salt.
FAQ
Can I use a different cut of beef?▶
Yes. Use sirloin or flank and slice thin across the grain for tender bites.
What noodles work best?▶
Soft egg noodles udon or lo mein style dried noodles work well. Cook until tender for a gentle texture.
