Our family adores Asian noodles, so these Mongolian Beef Noodles always were a hit at the dinner table. The sweet and savory sauce clings to every noodle, and nobody ever stops at one bowl. It’s better than takeout any day! When I want a quick dinner that still feels like comfort food, I go for these Mongolian Beef Noodles. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Mongolian Beef NoodlesMongolian Beef Noodles RecipeFrequently Asked QuestionsMore to Cook And Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes These Mongolian Beef Noodles are everything I want in a satisfying beef dinner. Here’s why it’s a staple in our home: Better Than Takeout: The sauce is rich and perfectly balanced with soy, brown sugar, garlic, and a little kick of Sriracha. It coats every noodle and slice of beef like a dream. All in One-Pan: Once the sauce and beef are ready, everything comes together fast. I toss the hot noodles right into the pan and dinner is done. It reminds me of our popular JapChae (Korean Stir Fry Noodles). Incredible Texture: The beef turns out tender with crisp edges thanks to the cornstarch coating, while the noodles soak up all that savory sauce without getting soggy. Great for Leftovers: I always make a little extra beef and sauce so I can serve it over rice the next day, for a dish that’s just like my Mongolian Beef Recipe. A Family Favorite: Everyone in my house loves this – grownups, kids, and definitely the Sriracha lovers. It’s one of those dinners that vanishes before you even sit down. Key Recipe Ingredients Flank Steak – Thinly sliced against the grain and tossed in cornstarch, flank steak becomes tender and flavorful with a crispy edge that soaks up the bold sauce. Soy Sauce & Dark Brown Sugar – This sweet and savory duo creates the rich base of the Mongolian-style sauce, with deep umami and caramelized sweetness in every bite. Garlic, Ginger & Sriracha – Aromatic garlic and ginger bring warmth, while Sriracha adds just the right amount of heat and depth to balance the sweetness. Spaghetti or Linguine Noodles – These sturdy noodles hold up well to the thick, glossy sauce and meaty beef, making every forkful hearty and satisfying. Green Onions – Sliced and lightly wilted in the pan, green onions add a fresh, mellow bite and a pop of color to the finished dish. Substitutions And Variations Here are some of our favorite substitutions and variations: Beef Options: Flank steak works well because it stays tender when sliced thin. If you can’t find it, try skirt steak or sirloin. For a more budget-friendly option, thinly sliced chuck roast will also work if you don’t overcook it. Noodle Choices: Spaghetti and linguine are easy to find and hold the sauce well. For a more authentic texture, use lo mein, rice noodles, or yakisoba. Spice Level: This recipe calls for a few tablespoons of Sriracha. Adjust the amount to fit your taste, or swap in chili garlic sauce or crushed red pepper flakes. Serve extra hot sauce on the side for those who like it fiery. Step-By-Step Recipe Instructions In a small saucepan over medium heat, warm 2 teaspoons of oil until shimmering. Add the minced ginger and garlic, stirring constantly for 30 seconds. This quick sauté brings out their fragrance without letting them burn. Stir in the soy sauce, water, brown sugar, and Sriracha. Bring the sauce to a gentle boil for 2–3 minutes until slightly thickened, then remove from heat. This forms a rich, sweet-savory base that will coat the beef beautifully. Slice the flank steak against the grain into thin, bite-size strips at a 45-degree angle. Toss the beef with cornstarch until evenly coated and let it rest for 20 minutes. This helps the beef stay tender and crisp up nicely when seared. Heat ½ cup of oil in a large skillet or wok over medium-high heat until hot but not smoking. Sear the beef in batches for 2–3 minutes, stirring frequently, until browned on the outside but not fully cooked through. Transfer to a paper towel–lined plate. Carefully pour out the oil from the pan, return the seared beef to the pan, and pour in the reserved sauce. Stir in the sliced green onions and cook for 1–2 minutes, until the beef is fully cooked and the onions are slightly wilted. Meanwhile, boil a large pot of well-salted water and cook the noodles according to package directions until al dente. Drain without rinsing so the noodles stay hot and ready to soak up the sauce. Add the drained noodles to the pan with the beef and toss until everything is evenly coated in sauce. The hot noodles absorb flavor quickly and help bind the dish together. Plate the noodles and finish with extra green onions and a drizzle of Sriracha if desired. These garnishes add color, brightness, and just the right amount of heat. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Marinate and Make Sauce Ahead: Slice the beef and toss it with cornstarch and salt the night before. Cover and refrigerate. You can also make the sauce in advance. just whisk everything together and store it in an airtight container in the fridge. Cook Beef and Sauce in Advance: You can cook the beef and simmer it with the sauce a day ahead. Once cooled, refrigerate it in an airtight container. Reheat gently in a skillet while your noodles cook. I’ve made these Mongolian Beef Noodles more times than I can count and they turn out great every time! What To Serve with Mongolian Beef Noodles Vegetables and Stir-Fried Sides We love pairing these noodles with simple sides like Perfect Air Fryer Broccoli or even some Garlic Butter Mushrooms. A 30-Minute Beef and Broccoli Stir-Fry also work well if you want something easy and flavorful on the side. Soups and Starters Serve with some Asian Dumplings (Potstickers) for a full takeout-style meal at home. For something lighter, try it with Asian Chopped Salad or a crisp Asian Cucumber Salad to freshen things up. Print Mongolian Beef Noodles Mongolian Beef Noodles will quickly become a family favorite. It’s easy to make, absolutely delicious, and leftovers are fantastic. If you have leftover beef/sauce, simply use it over rice or more noodles for tomorrow’s dinner! Course Dinner, MainCuisine Asian, dinnerMethod Stovetop Prep Time 5 minutes minutesCook Time 15 minutes minutesMarinate beef 20 minutes minutesTotal Time 40 minutes minutes Servings 6 Calories 697kcal Author Amy Dong Ingredients2 teaspoons vegetable oil½ teaspoon minced ginger1 tablespoon chopped garlic½ cup regular soy sauce not low sodium½ cup water¾ cup dark brown sugar2-3 tablespoons Sriracha plus more for garnish½ cup vegetable oil1 lb flank steak¼ cup cornstarch¼ teaspoon table salt½ cup green onions sliced into 1 inch pieces1 pound dry spaghetti or linguine noodlesGarnish: thinly sliced green onions InstructionsHeat 2 tsp oil in a saucepan over med-low heat, until hot but not smoking. Add ginger and garlic to the pan, stir for 30 seconds, and quickly add soy sauce and water.Add brown sugar and Sriracha in the sauce, stir well, and bring to boil at medium heat 2-3 min. Sauce should thicken a little. Remove from heat and set aside.Slice flank steak against the grain into 1/4 inch thick bite-size slices. To get nice cuts, tilt blade of knife at 45 degree angle. Toss steak pieces into a large bowl with cornstarch. All pieces should be coated. Let beef sit 20 minutes. Add 1/2 tsp table salt and toss to coat.Meanwhile, heat 1/2 cup oil in a large wok or large skillet over medium until hot but not smoking. Add beef to pan and stir frequently, 2-3 minutes or until beef browns on the exterior. Beef will not be completely cooked, but transfer to a towel-lined plate. Pour oil out. Add the beef back into the empty pan and stir over medium-low heat for 1 minute. Add the sauce, cook and stir for 1 minutes. Add green onions. Cook 1 minute, stirring, until beef is fully cooked through and onions are wilted. Keep warm.In a large heavy pot of salted water, cook noodles according to package instructions. Drain. Toss hot noodles with desired amount of beef mixture. Garnish with additional Sriracha and chopped green onions. Notes Slice the flank steak thinly and against the grain so the meat stays tender when cooked. Tilting your knife at a 45-degree angle helps get perfect thin slices. Tossing beef with cornstarch prior to cooking helps to tenderize the meat.  Don’t overcook the beef when you add it back in. Just a few minutes with the sauce and green onions is all it needs to finish cooking through and stay juicy. Add Sriracha to taste at the end for a spicier kick, or keep it on the side so everyone can adjust the heat to their liking. Leftovers reheat well, especially if you store the beef and noodles separately and combine them just before serving for the best texture. This recipe is part of our Better-Than-Takeout Recipes Collection. We love serving Mongolian beef noodles with some simple sides like our Perfect Air Fryer Broccoli or Potstickers (Asian Dumplings).   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 697kcal | Carbohydrates: 90g | Protein: 28g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 1346mg | Potassium: 519mg | Fiber: 3g | Sugar: 29g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 3mg Frequently Asked Questions Do I have to marinate the beef in cornstarch? Yes, tossing the beef with cornstarch and letting it sit for 20 minutes helps tenderize the meat and creates that signature glossy texture when it cooks in the sauce. How spicy is this dish? With 2 to 3 tablespoons of Sriracha, it has a mild to moderate kick. You can scale the spice up or down depending on your taste, and even drizzle more Sriracha on top to serve. Do I need a wok to make this? Not at all. A large nonstick skillet or heavy-bottomed pan works just as well. Just make sure the pan is hot enough before adding the beef. What’s the best way to slice the flank steak? Slice the steak against the grain into thin strips, holding your knife at a 45-degree angle for the most tender bite. How long do leftovers keep and how should I store them? Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce. More to Cook And Eat Lo Mein Noodles – In mere minutes, you’ll be dishing up unbelievable flavor with this 20-Minute Lo Mein Noodles. Pair it with your favorite protein for the ultimate weeknight meal. Easy Dan-Dan Noodles Recipe – This Dan Dan Noodles recipe is unbelievably easy and so deliciously savory, sweet, garlicky, with a subtle kick. Thai Peanut Noodles – These Thai Peanut Noodles are big on flavor, full of goodness, and can be served warm, cold, or at room temperature. Cold Sesame Noodles – I serve cold sesame noodles when my family needs a quick and easy meal that’s refreshingly full of flavor. The sauce is rich, the noodles are satisfying, and it all comes together fast.  The post Mongolian Beef Noodles appeared first on Chew Out Loud.