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Mongolian Beef Noodle Stir-Fry finished dish

Mongolian Beef Noodle Stir-Fry

Recipe card for Mongolian Beef Noodle Stir-Fry.
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Servings: 4 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

Ingredients
  • 300 g (10 oz) flank steak or sirloin, thinly sliced against the grain
  • 250 g (9 oz) egg noodles or lo mein noodles, cooked according to package directions
  • 3 tbsp cornstarch for coating beef
  • 3 tbsp vegetable oil divided
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, julienned
  • 4 green onions, cut into 2-inch pieces
  • ½ cup low-sodium soy sauce
  • ¼ cup brown sugar
  • 2 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • ½ tsp red pepper flakes optional, for heat
  • 1 tsp sesame oil
  • Sesame seeds, for garnish

Method
 

Preparation
  1. Prepare Beef: Slice beef thinly against the grain. Toss with cornstarch until lightly coated, shaking off excess.
  2. Cook Noodles: Boil noodles according to package instructions. Drain and set aside.
  3. Sear Beef: Heat 2 tbsp oil in a wok or large skillet over medium-high heat. Cook beef in batches for 1–2 minutes per side until browned but not overcooked. Remove and set aside.
  4. Cook Aromatics & Veggies: In the same pan, add 1 tbsp oil. Sauté garlic and ginger for 30 seconds. Add carrot and bell pepper; stir-fry for 2–3 minutes until just tender.
  5. Make Sauce: In a small bowl, whisk together soy sauce, brown sugar, oyster sauce, rice vinegar, red pepper flakes, and sesame oil.
  6. Combine Everything: Return beef to the pan. Add noodles and sauce. Toss well until everything is evenly coated and heated through, about 2 minutes.
  7. Finish & Serve: Top with green onions and sesame seeds. Serve hot, straight from the pan.

Notes

Use the visible recipe notes and serving tips from the post when preparing this recipe.

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