Mongolian Beef Noodles
Mongolian Beef Noodles are a true weeknight hero, offering bold, savory flavors with minimal effort. The dish combines the rich, slightly sweet sauce with tender beef and noodles for an irresistible meal that comes together quickly. It’s the kind of recipe you’ll want in your rotation for those busy nights when you need something hearty and delicious.
Inspired by the classic flavors of Mongolian beef, this noodle version adds a fun twist that the whole family will love. Whether it’s the savory sauce or the tender noodles, this meal will have everyone coming back for seconds!
Mongolian Beef Noodles
We cook these beef noodles for weeknight dinners, but it’s quite a treat to serve on the weekend with guests with this Asian Cucumber Salad, hot biscuits, and the ultimate pumpkin cake for dessert.
Read more: Mongolian Beef Noodles
Why I love this recipe
- Delicous weeknight meal.
- Family favorite–our kids loved using chopsticks!
- Marinate the beef the night before for a little extra flavor.
Gather these ingredients
- Brown or coconut sugar – packed
- Coconut aminos (or ½ cup soy sauce + ½ cup water)
- Toasted sesame oil
- Lime – juiced and zested
- Garlic chili hot sauce
- Garlic cloves – micro planed
- Shredded beef (we buy Trader Joe’s)
- Spaghetti or ramen noodles
- Oil
- Beef Broth
- Red pepper flakes
- Green onions
- Sesame seeds – for garnish
How to make Mongolian Beef Noodles
- Whisk together (in a large bowl) all the ingredients for the marinade: brown sugar, coconut aminos, toasted sesame oil, lime juice, garlic chili hot sauce, garlic cloves.
- Add in the shredded beef and mix it into the marinade ensuring you saturate all the shredded beef. Allow the shredded beef to marinade for at least 1 hour, or up to 12 hours. When you’re ready to cook the meat, make sure it is room temperature.
- Preheat the grill to high heat. Lay the meat onto the grill in a single layer and cook for 4-5 minutes before turning–in total cook for about 8 minutes. Allow the meat to char slightly for a smokey flavor and delicious caramelization. If using a stovetop, cook for the same amount of time before turning on high heat.
- Remove the meat from the heat source and let sit for 10 minutes.
- Cook noodles according to package directions. Drain and set aside.
- Saute (in an extra large skillet) minced garlic, oil and the cooked shredded beef for about 1 minute until fragrant.
- Stir in soy sauce, brown sugar, beef broth, and red pepper flakes. Let it simmer for 2-3 minutes until the sauce thickens slightly. Add cooked noodles to the skillet, tossing to coat them in the sauce. Stir in sliced green onions and cook for another minute.
- Garnish with sesame seeds before serving.
Tips & substitutions
- You can grill the meat, or cook it on a stovetop.
- Marinate the meat the day before if you have time.
- For meal prep, I love to cook the meat the night, and then just toss in the pasta to cook.
- Use whatever noodles you have on hand.
Serving suggestions
For a complete dinner, serve these Mongolian Beef Noodles with steamed vegetables, a light cucumber salad, and spring rolls.
Don’t forget to garnish the ddish with green onions and toasted sesame seeds. Maybe a little fresh cracked pepper! ENJOY!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Check out these other noodle dishes while you’re here
- Thai Cucumber & Cellophane Noodle Salad
- Vegetarian Ramen Noodle Bowl
- BEST Thai Noodle Seafood Dish
- Peanut Noodles
Get the Recipe:
Mongolian Beef Noodles
Ingredients
Marinade:
- ¼ c brown or coconut sugar, packed
- ¼ c coconut aminos, (or ½ cup soy sauce + ½ cup water)
- 3 Tbsp toasted sesame oil
- 1 lime, juiced and zested
- 3 Tbsp garlic chili hot sauce, or regular hot sauce will work
- 3 garlic cloves, micro planed
Meat & noodles:
- 2 lbs shredded beef, we buy at Trader Joe’s
- 1 pound spaghetti or ramen noodles
- 2 tbsp oil
- 4-5 cloves garlic, minced
- 1 cup soy sauce, or coconut aminos
- ½ cup brown sugar
- ½ cup beef broth
- ½ tsp red pepper flakes, or more for more spiciness
- 1 cup green onions, sliced Sesame seeds for garnish
Instructions
- In a large bowl, whisk together all ingredients for the marinade.
- Add the shredded beef into the bowl and use your hands to coat the shreds with the marinade. Make sure to pull apart the layers of meat for full marinade coverage. Allow to marinate for at least 1 hour, or up to 12. When you’re ready to cook the meat, make sure it is room temperature.
- Grill: Preheat the grill too high. Lay meat onto the grill in a single layer and cook for 4-5 minutes before turning—in total, cook for about 8 minutes. Allow meat to char slightly for a smokey flavor and delicious caramelization. Stovetop: Cook on a stove top high heat for the same time, for 4-5 minutes, turning until the meat is cooked through, for about 8 minutes.
- Remove meat from the grill or stovetop and allow it to rest for 10 minutes.
- Next, cook noodles according to package directions. Drain and set aside.
- Make the beef noodles: In an extra large skillet, add the oil with the already cooked shredded cooked beef, plus the minced garlic and sauté for about 1 minute until fragrant.
- Stir in soy sauce, brown sugar, beef broth, and red pepper flakes. Let it simmer for 2-3 minutes until the sauce thickens slightly.
- Add cooked noodles to the skillet, tossing to coat them in the sauce. Stir in sliced green onions and cook for another minute. Garnish with sesame seeds before serving.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
