Mongolian Beef Noodles
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Posted: 06/29/25
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This Mongolian Beef Noodles recipe combines tender slices of beef, a savory-sweet garlic and soy sauce, and hearty noodles for a quick and flavorful stir-fry dinner that’s better than takeout and ready in just 30 minutes.
Mongolian beef noodles are a saucy, sweet and garlicky dish that are ready quicker than if you called for takeout. Stir fry is always a great option when you need something filling, nourishing and quick. The sweet and savory flavors of the garlic and soy sauce are what keep you coming back for more of this comfort dish. Mongolian beef noodles are filling, saucy and so heartwarming, there won’t be any leftovers!
Why You’ll Love This Recipe
- You’ll have a really flavorful and heartwarming meal on the table in about 30 minutes. Perfect for both busy weeknights and slow weekends.
- While there are a number of steps and ingredients with this dish, they are all pantry basics that you probably already have.
- This dish is filled hearty noodles, savory, saucy beef and tender green peppers so if you are under a time crunch, this can totally be a full meal.
Ingredients for Mongolian Beef Noodles
- Linguine pasta – Long noodles are best to serve with this dish. Linguine is a nice sturdy noodle to hold onto the sauce and beef. You can also use spaghetti or udon noodles. Ramen noodles are a quick cooking option while rice noodles are a great gluten-free option.
- Steak – We use a budget friendly flank steak for this recipe. Cut against the grain for the most tender texture. Other good options are sirloin and ribeye. If you have ground beef you need to cook, you can use it in this recipe as well.
- Olive oil – You can use canola oil, vegetable oil or anything else with a high smoke point. The olive oil does add a nice flavor.
- Green bell pepper – The bitterness of green pepper balances the sweetness of the Mongolian beef sauce, but you can use whatever color pepper you have on hand. You can experiment with some other favorite veggies like sliced carrots, mushrooms, broccoli and sliced yellow onions.
- Green onion – These are diced and used as a garnish to serve, so if you’ve got picky eaters, leave them to the side for everyone to add on their own.
- Sesame oil – Adds a smooth, nutty flavor to the Mongolian beef sauce.
- Soy sauce – Use low sodium soy sauce so you can control how salty this dish is.
- Brown sugar – Adds a little sweetness to the sauce and balances the savory flavors.
- Chicken broth – Gives the sauce a savory flavor profile.
- Garlic – Minced garlic adds depth of flavor.
- Cornstarch – This is the thickening agent for the sauce.
- Red pepper flakes – Adds a little bit of heat to the dish.
How To Make Mongolian Beef Noodles
Cook pasta to al dente according to package instructions, drain and set aside.
Slice steak against the grain into small, thin pieces.
Heat oil in a non-stick skillet, add beef and cook until browned. Remove to a plate and empty the oil from the skillet.
Add sliced bell pepper to the skillet, sauté until soft, a couple of minutes. Remove and set aside.
Add sesame oil, soy sauce, brown sugar, minced garlic, chicken broth, cornstarch and red pepper flakes to the skillet. Stir and cook over medium heat, about 7-8 minutes until reduced by about a quarter and thickened.
Return beef and bell pepper to the skillet, toss to combine with the sauce mixture. Add noodles to the skillet and toss everything together. Top with green onions and serve.
Pro Tips
- Sesame seeds are a great garnish for this dish. Just sprinkle them on each serving.
Storage and Reheating
Fridge: Store Mongolian beef and noodles in an airtight container for up to 3 days.
Freezer: I do not recommend storing leftovers in the freezer because the noodles can become mushy when thawed. If you want to double up the batch of peppers and beef, you could remove half before adding the noodles and freeze it once cooled in an airtight container. Thaw in the fridge overnight before reheating and adding noodles.
To reheat, warm in a skillet until hot throughout. If the noodles seem dry, add some water or broth to the pan for moisture and heat covered.
Easy Mongolian beef noodles are sure to be added to your regular dinner rotation. Your whole family is going to love this comforting dish.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Mongolian Beef Noodles Recipe
Mongolian Beef Noodles are a quick, flavorful stir-fry made with tender beef, noodles, and a sweet garlic soy sauce—perfect for easy weeknight dinners.
Ingredients
- 12 ounces linguine pasta
- 1½ pounds flank steak or sirloin
- 3 Tablespoons olive oil
- 1 green bell pepper sliced into thin strips
- 3 green onions chopped
For Sauce
- 2 Tablespoons sesame oil
- ¾ cup soy sauce low sodium
- ⅔ cup brown sugar packed
- 1¼ cups chicken broth low sodium
- 4 teaspoons garlic minced
- 2 teaspoons cornstarch
- ¼ teaspoon red pepper flakes
Instructions
- Cook the pasta to al dente according to package instructions, drain and set aside.
- Slice the flank steak into small, thin pieces against the grain.
- In a non-stick skillet, heat the oil. Add beef and cook until browned. Remove beef from skillet to a plate and empty the oil from the skillet.
- Add the bell pepper to the skillet and saute it for a couple minutes just until it gets soft. Remove the pepper from the skillet to a plate and set aside.
- In that same skillet, add sesame oil, soy sauce, brown sugar, minced garlic, chicken broth, cornstarch and red pepper flakes. Stir and cook over medium heat until sauce thickens a bit and reduces by about a quarter, about 7-8 minutes.
- Return the beef and bell pepper to the skillet and toss in the sauce. Add the cooked noodles to the skillet and toss everything together. Top with green onions and serve.
Tips
Fridge: Store Mongolian beef and noodles in an airtight container for up to 3 days.
Freezer: I do not recommend storing leftovers in the freezer because the noodles can become mushy when thawed. If you want to double up the batch of peppers and beef, you could remove half before adding the noodles and freeze it once cooled in an airtight container. Thaw in the fridge overnight before reheating and adding noodles.
To reheat, warm in a skillet until hot throughout. If the noodles seem dry, add some water or broth to the pan for moisture and heat covered.
Nutrition Information
Calories: 899kcal (45%), Carbohydrates: 107g (36%), Protein: 54g (108%), Fat: 28g (43%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Cholesterol: 102mg (34%), Sodium: 1854mg (81%), Potassium: 1142mg (33%), Fiber: 4g (17%), Sugar: 39g (43%), Vitamin A: 237IU (5%), Vitamin C: 27mg (33%), Calcium: 117mg (12%), Iron: 5mg (28%)
How To Serve Mongolian Beef Noodles
This dish can easily be served on it’s own but if you want to add more greens, steam some of your favorite veggies and either toss them into your Mongolian beef or serve them on the side.
You can also offer rice on the side, like you might get with your favorite takeout dishes.
Comfort dishes are only as good as the dessert you eat afterward, am I right? So finish up the meal with a refreshing Lemon Lush Dessert and you’ll be stuffed to the brim!
More Great Beef Recipes
- Ground Beef and Broccoli is another budget friendly meal that comes together quickly on a busy weeknight. Ground beef and tender broccoli combine with a savory garlic sauce to make a great meal.
- Need a quick meal that feels fancy enough to serve to guests? Beef Lo Mein with Asparagus is a great twist on the yummy takeout dish with tender steak and asparagus.
- Homemade teriyaki sauce and tender cubes of steak served over rice or noodles are a family favorite. Savory sweet Beef Teriyaki is a dish to add to your meal plan this week.
- If you have leftover steak from the weekend, Steak Fried Rice is a great way to repurpose it and make a delicious takeout style dish at home.
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