Mongolian Beef Noodles Recipe: Get a Tasty Food Ready in an Hour!
Mongolian Beef Noodles combines two of the best Asian dishes, noodles and Mongolian Beef to make a unique dish that tastes delicious and is very simple to make. You can prepare this flavorsome dish with ingredients commonly found in your pantry in less than an hour.
Here we will look at a simple recipe for preparing Mongolian Beef Noodles that may be easy to make but tastes amazingly delicious and gives the authentic taste that you would get at any noteworthy Chinese restaurant.
Ingredients
Here is the list of ingredients for making Mongolian Beef Noodles.
For Marinating the Meat
- 400g/14 oz thinly sliced beef. Use the lean cuts of beef for the best results.
- 1 tablespoon soy sauce
- 1 tablespoon Chinese Shaoxing Wine
- 1 teaspoon baking soda
- ¼ cup corn flour or cornstarch
For Making the Stir-Fry Sauce
- ½ cup soy sauce
- ½ cup chicken stock
- 3 tablespoons oyster sauce
- 4 tablespoons brown sugar
- 2 tablespoons sesame oil
- ¼ teaspoons red pepper flakes
- 2 tablespoons Chinese Shaoxing Wine
For Cooking the Dish
- 2 tablespoons vegetable oil
- 1 bell pepper
- 1 onion
- 5 garlic cloves
- 400g/14 oz cooked noodles
- 1 teaspoon ginger
- 3 spring onions
- Coriander leaves
Cooking Method
Here are the step-by-step instructions to cook flavorsome Mongolian Beef Noodles.
Marinating the Meat
Thinly slice the beef against the grains to make two-inch thin stripes of beef. Cutting beef this way will ensure that the meat cooks better.
Get a bowl. Put the meat in the bowl along with 1 tablespoon soy sauce, 1 tablespoon Chinese Shaoxing Wine, 1 teaspoon baking soda, and ¼ cup cornstarch. Mix everything with your hand or with a spatula to coat the surface of the meat with these ingredients. Corn flour and baking soda help to make the beef crispier.
Set the bowl aside for 10-15 minutes. You can also marinate the beef inside a ziplock bag for convenience.
Getting Everything Ready
Prepare all of the other ingredients as the cooking process happens very quickly so having all the ingredients ready in front of you helps a lot to make the cooking process much smoother.
Chop the onion into cubes or thin slices. Smash, peel, and chop the garlic cloves into thin slices. Finely julienne the ginger after peeling. Cut the bell pepper into thin cubes and discard the seeds in the middle.
Preparing the Sauce
Get a separate bowl. Put ½ cup soy sauce, ½ cup chicken stock, 3 tablespoons oyster sauce, 4 tablespoons brown sugar, 2 tablespoons sesame oil, ¼ teaspoons red pepper flakes, and 2 tablespoons Chinese Shaoxing wine into the bowl and mix everything thoroughly with a spoon. Lightly pack the brown sugar and make sure to mix properly because brown sugar tends to clump together. Set the sauce aside and ready to be used in the cooking.
Preparing the Noodles
Cook the noodles according to the packet’s instructions. It is usually wise to take the noodles out a minute before the recommended cooking time because otherwise, the noodles get overcooked.
Take the noodles out of the boiling water with a strainer and hold the noodles under cold water. This will stop the cooking process and ensure that the noodles do not become overcooked or become mushy.
Preparing the Meat
Put a pan on the stove on medium heat. Heat 1 tablespoon of neutral-tasting oil like soybean oil or canola oil. Carefully place the marinated meats on the pan when the oil is hot. Sear both sides of the meat slices until they change colors completely. Should take about 5-6 minutes for the meat to be ready.
Take the meat spices out of the pan and place them on a plate or some paper towels. Keep them ready to be added to the cooking later.
Preparing the Vegetables
Sautee the bell pepper slices as well. You can sautee it in the same pan where you seared the meat. Get some color on the peppers. This will also take about 5 minutes. Take them out of the pan and place them on a plate.
Combining Everything
Heat up two tablespoons of vegetable oil on medium-high heat. Drop in the onion slices, the garlic slices, and the juliened gingers. Stir them well for a few minutes and add the stir-fry sauce to the pan. Stir the sauce and other spices for a few minutes.
Add the cooked noodles, beef, and vegetables to the pan and stir everything together. Stir the dish for 3-4 minutes to combine everything well. Make sure that the flavors get exchanged properly among the noodles, beef, sauce, vegetables, and spices.
Turn off the heat and serve on a bowl or a plate.
Garnishing and Serving
Garnish the dish with your favorite greens such as green onions or coriander leaves.
Notes
You can keep it in your fridge and it will remain edible for up to three days from cooking. Sprinkle in some water before reheating in the microwave oven.
A lot of soy sauce is used in this recipe so make sure to use a low amount of salt when adjusting the taste. Using low-sodium soy sauce is also another effective method to not only make the food taste better but also to keep yourself healthy.
Frequently Asked Questions
What Type of Beef Goes Best With This Recipe?
Lean cuts of beef such as Flank Steak, Ranch Steak, Tenderloin, and Top Sirloin Steak are the best options for this recipe of Mongolian Beef Noodles because lean cuts of beef will cook fast which is necessary for this recipe.
What Type of Noodles Are the Best Options for This Recipe?
You can use any thin and long noodles for this recipe which includes options like Ramen, Rice Noodles, Egg Noodles, Udon, and Lo mein. You can also use pasta if you do not have any Asian noodles at home.
Is This Dish Too Spicy?
No, this particular recipe does not make the Beef Noodles too spicy. You can also adjust the level of spice by tweaking the amount of chili powder you will use in your cooking.
Can You Make This Dish Without Chinese Shaoxing Wine?
Yes, you can prepare this dish without using Chinese Shaoxing Wine. You can use cooking vinegar instead of Chinese Shaoxing Wine. Chinese Shaoxing Wine gives the dish a particular smell that is common for Chinese food bought from Asian restaurants but you can skip using it all together.
