Chinese Mongolian Beef Noodles
Chinese Mongolian Beef Noodles
Ingredients
For the Beef and Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Vegetables and Noodles
- 12 ounces noodles, such as lo mein or ramen
- 1 onion, thinly sliced
- 4 garlic cloves, minced
- 4 scallions, chopped into 1-inch pieces
- 2 tablespoons vegetable oil, as needed for cooking
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1/4 cup water
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the noodles and cook according to package directions until al dente. Drain thoroughly and set aside.
⏱️ 8 min
- 2
Place the thinly sliced flank steak in a medium bowl. Add the cornstarch, baking powder, 1 1/2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly by hand until the beef is well coated and the marinade is evenly distributed.
⏱️ 3 min
- 3
In a small bowl, combine the 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon granulated sugar, 1/4 cup water, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Whisk until all ingredients are well combined and the sugar is dissolved.
⏱️ 2 min
- 4
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side until browned and cooked through. Remove the cooked beef from the wok and set it aside.
⏱️ 4 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onions have softened and the garlic is fragrant.
⏱️ 3 min
- 6
Return the cooked beef to the wok. Add the drained noodles and pour the prepared sauce over everything. Toss and stir-fry continuously for 2-3 minutes, ensuring the sauce thickens and evenly coats the noodles and beef.
⏱️ 3 min
- 7
Stir in the chopped scallions and cook for an additional 30 seconds to 1 minute, just until they are slightly wilted.
⏱️ 1 min
- 8
Serve the Chinese Mongolian Beef Noodles immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Mongolian Beef Noodles
For the Beef and Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Vegetables and Noodles
- 12 ounces noodles, such as lo mein or ramen
- 1 onion, thinly sliced
- 4 garlic cloves, minced
- 4 scallions, chopped into 1-inch pieces
- 2 tablespoons vegetable oil, as needed for cooking
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1/4 cup water
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the noodles and cook according to package directions until al dente. Drain thoroughly and set aside.
⏱️ 8 min - 2
Place the thinly sliced flank steak in a medium bowl. Add the cornstarch, baking powder, 1 1/2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly by hand until the beef is well coated and the marinade is evenly distributed.
⏱️ 3 min - 3
In a small bowl, combine the 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon granulated sugar, 1/4 cup water, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Whisk until all ingredients are well combined and the sugar is dissolved.
⏱️ 2 min - 4
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side until browned and cooked through. Remove the cooked beef from the wok and set it aside.
⏱️ 4 min - 5
Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onions have softened and the garlic is fragrant.
⏱️ 3 min - 6
Return the cooked beef to the wok. Add the drained noodles and pour the prepared sauce over everything. Toss and stir-fry continuously for 2-3 minutes, ensuring the sauce thickens and evenly coats the noodles and beef.
⏱️ 3 min - 7
Stir in the chopped scallions and cook for an additional 30 seconds to 1 minute, just until they are slightly wilted.
⏱️ 1 min - 8
Serve the Chinese Mongolian Beef Noodles immediately and enjoy!
⏱️ 1 min