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If you’re a fan of bold flavors and delicious comfort food, then this Mongolian Beef with Noodles recipe is exactly what you need in your life. Combining the tender, savory goodness of beef with chewy ramen noodles and a rich, flavorful sauce, this dish is perfect for any day of the week when you’re craving something hearty yet easy to make. It’s a one-pot wonder that takes you straight to flavor town!
Method
Marinate the Beef
Start by preparing the beef for marination. Slice the steak into thick, bite-sized pieces. In a bowl, mix 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon of shaoxing wine. Add the beef slices to this mixture, ensuring each piece is evenly coated. Allow the beef to marinate for about 15 minutes. This step is essential to tenderize the beef and to let the flavors sink in.
Cook the Beef
Once the beef has marinated, heat 1 tablespoon of oil in a clay pot or deep pan over medium heat. Add the marinated beef slices and stir-fry them for about 3-5 minutes, or until they develop a slightly crispy exterior. The goal is to get a little sear on the beef, which will add texture and depth to the final dish. Once the beef is cooked through and crispy on the edges, remove it from the pot and set it aside.
Prepare the Sauce
Using the same pot, add 2 minced garlic cloves and 1/2 inch of minced ginger. Stir them for about 1 minute to release their flavors. Then, add 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of shaoxing wine, 1 tablespoon of light brown sugar, and 1 tablespoon of gochugaru flakes for a spicy kick. Pour in 100ml of chicken stock and bring the mixture to a simmer. Let the sauce cook for about 5 minutes, stirring occasionally, until it begins to thicken and bubble. This sauce will become the rich, flavorful base that coats the beef and noodles.
Combine Beef and Sauce
Once the sauce has thickened, return the cooked beef to the pot. Stir the beef into the sauce, ensuring it is well-coated with the flavorful mixture. Once the beef is evenly mixed in, remove the beef and half of the sauce from the pot, setting it aside for later. This will ensure that the beef stays juicy and tender while you prepare the noodles and veggies.
Cook the Noodles
While the beef and sauce are resting, prepare the ramen noodles according to the package instructions. Typically, this involves boiling the noodles for about 3-5 minutes until they are tender but still slightly chewy. Once cooked, drain the noodles and set them aside.
Prepare the Noodles and Veggies
In the same pot with the remaining sauce, add 1 minced garlic clove, 1/4 inch of minced ginger, chopped white onion wedges, and spring onions. Stir-fry this mixture for 5 minutes over medium heat. The vegetables should soften and become fragrant, absorbing the sauce as they cook. This step helps infuse the sauce into the vegetables, enhancing their flavor.
Add the Noodles
Once the veggies are cooked, add your cooked noodles to the pot with the sauce and vegetables. Toss everything together, ensuring the noodles are evenly coated with the sauce. Stir gently to avoid breaking the noodles while making sure every strand is coated with that delicious, savory sauce.
Top It Off
Once the noodles are well-mixed, add the cooked beef strips on top of the noodles. For a finishing touch, add an egg yolk on top of the beef and noodles. The yolk will add richness and help tie the flavors together. Garnish the dish with additional spring onions and sesame seeds for a fresh, flavorful crunch.
Necessary Tools
- Clay pot or deep pan
- Stir fry spatula
- Measuring spoons and cups
- Knife and chopping board
- A small bowl for cornstarch slurry
- Cooking pot for noodles
Mongolian Beef With Noodles
Cuisine: ChineseDifficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
20
minutesTotal time
35
minutesIngredients
2 portions of steak, cut into thick slices
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp shaoxing wine
For the Sauce
2 garlic cloves, minced
1/2 inch ginger, minced
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp shaoxing wine
1 tbsp light brown sugar
1 tbsp gochugaru flakes
100ml chicken stock
Cornstarch slurry (1 tsp cornstarch + 3 tbsp hot water)
Other Ingredients
1 tbsp oil
1 garlic clove, minced
1/4 inch ginger, minced
1 white onion, chopped into wedges
2 spring onions, chopped
2 packets of ramen noodles
1 egg yolk
Directions
- Marinate the Beef Start by marinating the beef slices in cornstarch, soy sauce, and shaoxing wine. Let it sit for about 15 minutes while you prepare other ingredients.
- Cook the Beef Heat oil in your clay pot or pan over medium heat. Add the marinated beef and stir-fry it for a few minutes until it becomes slightly crispy. Once done, remove the beef from the pot.
- Prepare the Sauce In the same pot, add garlic, ginger, oyster sauce, soy sauce, shaoxing wine, brown sugar, gochugaru flakes, and chicken stock. Stir it all together and let it cook until the sauce thickens.
- Combine Beef and Sauce Once thickened, add your beef back into the pot with half of the sauce, mixing them together. Set aside the beef and half of the sauce.
- Cook the Noodles Prepare your ramen noodles according to the package instructions.
- Prepare the Noodles In the same pot with the remaining sauce, add garlic, ginger, onion wedges, and spring onions. Stir-fry for 5 minutes on medium heat until fragrant.
- Add the Noodles Toss your cooked noodles into the pot with the sauce and veggies. Give everything a good stir to coat the noodles in that delicious sauce.
- Top It Off Place the beef strips on top of your noodles and add an egg yolk on top. Garnish with more spring onions and sesame seeds for that extra touch of flavor!
Notes
- Beef Texture When marinating the beef, ensure it’s well-coated with the cornstarch mixture to keep the meat tender and juicy while stir-frying.
- Watch the Sauce Be sure to keep an eye on the sauce as it thickens. If it becomes too thick, just add a bit more chicken stock or water to loosen it up.
- Noodle Prep Don’t overcook the noodles! Follow the package instructions carefully, as noodles can become mushy if boiled for too long.
- Clay Pot Care If using a clay pot, avoid sudden temperature changes to prevent cracking. Let it heat gradually and avoid pouring cold liquids into a hot pot.
Serving Suggestions
This Mongolian Beef with Noodles pairs perfectly with some fresh steamed vegetables or a side salad to balance out the rich flavors. If you’re looking for something extra, serve it with some crispy spring rolls or dumplings for the ultimate comfort meal!
Fun Fact
Did you know that Shaoxing wine, a traditional Chinese rice wine, is often used in Chinese cooking for its rich, aromatic flavor? It adds a beautiful depth to many dishes, like this Mongolian Beef with Noodles, and it’s a must-have in any Asian pantry!
Conclusion
There’s just something magical about Mongolian Beef with Noodles – the savory beef, the slurp-worthy noodles, and the delicious sauce that ties it all together. This dish is easy to make, packed with flavor, and perfect for a cozy meal at home. Give it a try and let the rich flavors take you on a delicious journey. Enjoy!
