Mongolian Beef Noodles
Mongolian Beef Noodles
Ingredients
For the Beef and Noodles
- 1 pound flank steak, thinly sliced against the grain
- 1 pound Sanuki Style Udon noodles
- 1 yellow onion, sliced into thin crescents
- 1 bunch scallions, cut into 1-inch pieces
- 4 cloves garlic, minced
- 2 tablespoons oil, plus more as needed for cooking
For the Beef Marinade
- 1 1/2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- 1 tablespoon oil
For the Mongolian Sauce
- 1/4 cup water
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- 1 teaspoon sesame seeds, toasted, optional
Instructions
- 1
Prepare the vegetables: Slice the yellow onion into thin, crescent-shaped pieces. Cut the scallions into approximately 1-inch pieces. Mince the garlic cloves finely.
⏱️ 5 min
- 2
Marinate the beef: In a mixing bowl, combine the thinly sliced flank steak with 1 1/2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon baking powder, and 1 tablespoon oil. Mix all ingredients thoroughly until the beef is well coated. Cover the bowl with plastic wrap and let the beef marinate at room temperature for 15-20 minutes.
⏱️ 5 min
- 3
Prepare the Mongolian sauce: In a separate bowl, whisk together 1/4 cup water, 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon granulated sugar, 1/4 teaspoon black pepper, and 1/8 teaspoon salt until well combined.
⏱️ 2 min
- 4
Prepare the cornstarch slurry: In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until smooth. Set aside.
⏱️ 1 min
- 5
Cook the noodles: Bring a large pot of water to a boil. Cook the Udon noodles according to package instructions until al dente. Drain well and set aside.
⏱️ 5 min•🌡️ 212
- 6
Stir-fry the beef: Heat 1 tablespoon of oil in a large wok or skillet over high heat. Once shimmering, add the marinated beef in a single layer, making sure not to overcrowd the pan. Cook for 1-2 minutes per side until browned, then remove the beef from the pan and set aside.
⏱️ 4 min
- 7
Sauté the aromatics and vegetables: Add another 1 tablespoon of oil to the same wok/skillet if needed. Add the sliced onions and sauté for 2-3 minutes until slightly softened. Add the minced garlic and cook for another 30 seconds until fragrant.
⏱️ 3 min
- 8
Combine and finish: Return the cooked beef to the wok. Add the prepared Mongolian sauce and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes. Add the cooked Udon noodles and scallions, tossing everything together until the noodles are well coated and heated through.
⏱️ 5 min
- 9
Serve immediately, garnished with toasted sesame seeds if desired.
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Beef Noodles
For the Beef and Noodles
- 1 pound flank steak, thinly sliced against the grain
- 1 pound Sanuki Style Udon noodles
- 1 yellow onion, sliced into thin crescents
- 1 bunch scallions, cut into 1-inch pieces
- 4 cloves garlic, minced
- 2 tablespoons oil, plus more as needed for cooking
For the Beef Marinade
- 1 1/2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- 1 tablespoon oil
For the Mongolian Sauce
- 1/4 cup water
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- 1 teaspoon sesame seeds, toasted, optional
Instructions
- 1
Prepare the vegetables: Slice the yellow onion into thin, crescent-shaped pieces. Cut the scallions into approximately 1-inch pieces. Mince the garlic cloves finely.
⏱️ 5 min - 2
Marinate the beef: In a mixing bowl, combine the thinly sliced flank steak with 1 1/2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon baking powder, and 1 tablespoon oil. Mix all ingredients thoroughly until the beef is well coated. Cover the bowl with plastic wrap and let the beef marinate at room temperature for 15-20 minutes.
⏱️ 5 min - 3
Prepare the Mongolian sauce: In a separate bowl, whisk together 1/4 cup water, 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon granulated sugar, 1/4 teaspoon black pepper, and 1/8 teaspoon salt until well combined.
⏱️ 2 min - 4
Prepare the cornstarch slurry: In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until smooth. Set aside.
⏱️ 1 min - 5
Cook the noodles: Bring a large pot of water to a boil. Cook the Udon noodles according to package instructions until al dente. Drain well and set aside.
⏱️ 5 min•🌡️ 212 - 6
Stir-fry the beef: Heat 1 tablespoon of oil in a large wok or skillet over high heat. Once shimmering, add the marinated beef in a single layer, making sure not to overcrowd the pan. Cook for 1-2 minutes per side until browned, then remove the beef from the pan and set aside.
⏱️ 4 min - 7
Sauté the aromatics and vegetables: Add another 1 tablespoon of oil to the same wok/skillet if needed. Add the sliced onions and sauté for 2-3 minutes until slightly softened. Add the minced garlic and cook for another 30 seconds until fragrant.
⏱️ 3 min - 8
Combine and finish: Return the cooked beef to the wok. Add the prepared Mongolian sauce and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes. Add the cooked Udon noodles and scallions, tossing everything together until the noodles are well coated and heated through.
⏱️ 5 min - 9
Serve immediately, garnished with toasted sesame seeds if desired.