Mongolian Beef Noodles
Mongolian Beef Noodles
Ingredients
For the Beef and Noodles
- 2 instant ramen noodles, blocks, flavor packets discarded
- 2 tablespoons cooking oil
- 1 pound beef, thinly sliced and velveted (see note)
- 1/2 white onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 6 dried red chilies, or to taste
For the Sauce
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon chili bean paste
- 1 tablespoon granulated sugar
For Finishing and Garnish
- 1 tablespoon sesame paste
- 1 tablespoon chili oil
- 1/2 teaspoon MSG, or to taste
- 2 spring onions, thinly sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Bring a pot of water to a boil. Add the instant ramen noodles and cook according to package directions until tender, about 2-3 minutes. Drain well and set aside.
⏱️ 3 min
- 2
Heat cooking oil in a large wok or skillet over high heat until shimmering. Add the velveted beef and stir-fry for 3 minutes, or until golden brown and cooked through. Remove beef from the wok and set aside.
⏱️ 3 min
- 3
Add the sliced white onion to the wok and stir-fry for 1 minute until slightly softened. Add the minced garlic, minced ginger, and dried red chilies. Stir-fry for another 30 seconds until fragrant.
⏱️ 2 min
- 4
Return the cooked beef to the wok. Add the soy sauce, dark soy sauce, oyster sauce, chili bean paste, and granulated sugar. Stir-fry constantly for 1-2 minutes until the sauce thickens and coats the beef and vegetables.
⏱️ 2 min
- 5
Add the drained ramen noodles to the wok. Drizzle with sesame paste and chili oil. Sprinkle in the MSG. Toss everything together quickly to combine and ensure the noodles are evenly coated with the sauce.
⏱️ 1 min
- 6
Serve immediately in bowls, garnished with thinly sliced spring onions and sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Beef Noodles
For the Beef and Noodles
- 2 instant ramen noodles, blocks, flavor packets discarded
- 2 tablespoons cooking oil
- 1 pound beef, thinly sliced and velveted (see note)
- 1/2 white onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 6 dried red chilies, or to taste
For the Sauce
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon chili bean paste
- 1 tablespoon granulated sugar
For Finishing and Garnish
- 1 tablespoon sesame paste
- 1 tablespoon chili oil
- 1/2 teaspoon MSG, or to taste
- 2 spring onions, thinly sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Bring a pot of water to a boil. Add the instant ramen noodles and cook according to package directions until tender, about 2-3 minutes. Drain well and set aside.
⏱️ 3 min - 2
Heat cooking oil in a large wok or skillet over high heat until shimmering. Add the velveted beef and stir-fry for 3 minutes, or until golden brown and cooked through. Remove beef from the wok and set aside.
⏱️ 3 min - 3
Add the sliced white onion to the wok and stir-fry for 1 minute until slightly softened. Add the minced garlic, minced ginger, and dried red chilies. Stir-fry for another 30 seconds until fragrant.
⏱️ 2 min - 4
Return the cooked beef to the wok. Add the soy sauce, dark soy sauce, oyster sauce, chili bean paste, and granulated sugar. Stir-fry constantly for 1-2 minutes until the sauce thickens and coats the beef and vegetables.
⏱️ 2 min - 5
Add the drained ramen noodles to the wok. Drizzle with sesame paste and chili oil. Sprinkle in the MSG. Toss everything together quickly to combine and ensure the noodles are evenly coated with the sauce.
⏱️ 1 min - 6
Serve immediately in bowls, garnished with thinly sliced spring onions and sesame seeds.
⏱️ 1 min