Description
Mongolian Beef Noodles is a flavorful and comforting dish featuring tender marinated beef strips cooked with a savory-sweet soy-based sauce, sautéed onions, and fresh ginger and garlic, all tossed together with perfectly cooked ramen noodles. Garnished with sesame seeds and sliced red chilies, this Asian-inspired skillet stir-fry is both quick to prepare and deeply satisfying.
Ingredients
Beef Marinade
- 1 pound beef chuck steak, thinly sliced
- 2 teaspoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch
Main Ingredients
- 6 ounces ramen noodles (2 blocks), cooked according to package instructions without seasoning packet
- 1 tablespoon olive oil, plus extra as needed
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1/4 cup soy sauce
- 1 cup water
- 1 onion, cut into large chunks
- 2-3 green onions, cut into large pieces
- Sesame seeds, for garnish
- Red chili pepper, thinly sliced, for garnish
Cornstarch Slurry
- 2 tablespoons cornstarch dissolved in 2 tablespoons cold water
Instructions
- Marinate the Beef: Thinly slice the beef chuck steak and place in a bowl. Add 2 teaspoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon baking soda, and 1 tablespoon cornstarch. Mix thoroughly to ensure all beef slices are evenly coated. Cover and refrigerate for at least 20 minutes to tenderize and infuse flavor.
- Cook the Beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated beef strips and cook until browned on the outside, turning occasionally to ensure even searing. Once browned, remove the beef from the skillet and set aside.
- Sauté Onions: Add a little more olive oil to the same skillet. Add the large onion chunks and sauté for several minutes, stirring occasionally, until the onions start to soften and separate into layers, releasing their sweetness.
- Add Aromatics: Stir in the minced garlic and freshly grated ginger. Cook for about 1 minute, stirring constantly to prevent burning and to build flavor. Scrape up any browned bits from the skillet’s bottom to incorporate into the sauce.
- Prepare the Sauce: Pour in 1/4 cup soy sauce, 1 tablespoon rice vinegar, 2 tablespoons brown sugar, and 1 cup water. Stir well to combine all ingredients, creating the base of the sticky sauce.
- Thicken the Sauce: In a small bowl, dissolve 2 tablespoons cornstarch in 2 tablespoons cold water to form a slurry. Pour this slurry into the skillet and stir continuously as the sauce simmers and thickens to a glossy consistency.
- Combine and Simmer: Return the cooked beef to the skillet along with the roughly chopped green onions. Add the cooked ramen noodles and toss everything together thoroughly to coat all components in the flavorful sauce. Allow to simmer for 1-2 minutes until heated through. If the sauce thickens too much, add a splash of water to reach desired consistency.
- Garnish and Serve: Transfer the Mongolian beef noodles to serving plates. Garnish with toasted sesame seeds, thinly sliced red chili peppers, and extra green onions for added color and spice. Serve immediately while hot.
Notes
- Use beef chuck steak or other tender cuts suitable for quick stir-frying.
- Marinating the beef with baking soda helps tenderize the meat for a more tender bite.
- Do not use the ramen seasoning packets; they contain excess sodium and artificial flavors.
- You can adjust the sweetness and saltiness of the sauce by altering sugar or soy sauce quantities as per taste.
- For extra heat, add more sliced red chilies or a dash of chili flakes.
- If preferred, substitute ramen noodles with other stir-fry noodles or rice noodles.
- Ensure continuous stirring when adding cornstarch slurry to prevent lumps and achieve a smooth, glossy sauce.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese-inspired