Mongolian Beef Pan Fried Noodle
Mongolian Beef Pan Fried Noodle
Ingredients
For the Beef Marinade
- 1 pound flank steak, sliced thin against the grain
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
For the Sauce
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
Other Ingredients
- 1 tablespoon peanut oil
- 2 garlic, cloves, minced
- 1 inch ginger, minced
- 1/2 onion, sliced
- 1 green onion, sliced
- 8 ounces fresh chow mein noodles
Instructions
- 1
In a bowl, combine the thinly sliced flank steak with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon baking soda, and 1 tablespoon cornstarch. Mix well to ensure the beef is evenly coated, then set aside to marinate.
⏱️ 2 min
- 2
In a separate bowl, whisk together 1/2 cup beef broth, 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 tablespoon dark soy sauce, 1 teaspoon sesame oil, and 1 tablespoon cornstarch until the mixture is smooth and lump-free. Set this sauce aside.
⏱️ 2 min
- 3
Heat 1 tablespoon of peanut oil in a wok or large pan over high heat until shimmering. Add the 8 ounces of fresh chow mein noodles to the hot oil. Pan-fry the noodles, tossing occasionally, until they are golden brown and slightly crispy. Remove the noodles from the pan and set them aside.
⏱️ 3 min
- 4
In the same pan, add the 2 cloves of minced garlic and 1 inch of minced ginger. Stir-fry briefly for about 30 seconds until fragrant. Then, add the 1/2 sliced onion to the pan and continue to stir-fry until the onion has softened, about 2-3 minutes.
⏱️ 3 min
- 5
Add the marinated beef to the pan with the aromatics and onions. Stir-fry the beef, breaking it apart, until it is cooked through and lightly browned on all sides, approximately 2-3 minutes.
⏱️ 3 min
- 6
Pour the prepared sauce mixture into the pan with the beef and vegetables. Stir continuously as the sauce comes to a simmer and thickens, coating all the ingredients evenly. Return the pan-fried noodles to the wok. Add the 1 sliced green onion. Toss everything together until well combined and heated through, ensuring the noodles are coated with the sauce.
⏱️ 4 min
- 7
Serve the Mongolian Beef Pan Fried Noodles immediately while hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Beef Pan Fried Noodle
For the Beef Marinade
- 1 pound flank steak, sliced thin against the grain
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
For the Sauce
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
Other Ingredients
- 1 tablespoon peanut oil
- 2 garlic, cloves, minced
- 1 inch ginger, minced
- 1/2 onion, sliced
- 1 green onion, sliced
- 8 ounces fresh chow mein noodles
Instructions
- 1
In a bowl, combine the thinly sliced flank steak with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon baking soda, and 1 tablespoon cornstarch. Mix well to ensure the beef is evenly coated, then set aside to marinate.
⏱️ 2 min - 2
In a separate bowl, whisk together 1/2 cup beef broth, 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 tablespoon dark soy sauce, 1 teaspoon sesame oil, and 1 tablespoon cornstarch until the mixture is smooth and lump-free. Set this sauce aside.
⏱️ 2 min - 3
Heat 1 tablespoon of peanut oil in a wok or large pan over high heat until shimmering. Add the 8 ounces of fresh chow mein noodles to the hot oil. Pan-fry the noodles, tossing occasionally, until they are golden brown and slightly crispy. Remove the noodles from the pan and set them aside.
⏱️ 3 min - 4
In the same pan, add the 2 cloves of minced garlic and 1 inch of minced ginger. Stir-fry briefly for about 30 seconds until fragrant. Then, add the 1/2 sliced onion to the pan and continue to stir-fry until the onion has softened, about 2-3 minutes.
⏱️ 3 min - 5
Add the marinated beef to the pan with the aromatics and onions. Stir-fry the beef, breaking it apart, until it is cooked through and lightly browned on all sides, approximately 2-3 minutes.
⏱️ 3 min - 6
Pour the prepared sauce mixture into the pan with the beef and vegetables. Stir continuously as the sauce comes to a simmer and thickens, coating all the ingredients evenly. Return the pan-fried noodles to the wok. Add the 1 sliced green onion. Toss everything together until well combined and heated through, ensuring the noodles are coated with the sauce.
⏱️ 4 min - 7
Serve the Mongolian Beef Pan Fried Noodles immediately while hot.
⏱️ 1 min