Mongolian Beef Noodles Skillet
This Mongolian Beef Noodles Skillet is a quick, savory one-pan meal combining tender beef with egg noodles in a sweet and savory sauce.
Servings: 4 servings
Ingredients
- 8 oz beef sirloin thinly sliced
- 8 oz egg noodles
- 2 tbsp vegetable oil
- 3 green onions chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1/4 cup beef broth
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
Prepare the Egg Noodles
- Start by bringing a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente — usually about 6 to 8 minutes. Drain the noodles and set aside.
Mix the Sauce
- In a small bowl, whisk together the soy sauce, brown sugar, cornstarch, and beef broth. Set this mixture aside.
Cook the Beef
- Heat the vegetable oil in a large skillet over medium-high heat. Add the thinly sliced beef sirloin in a single layer, seasoning lightly with salt and pepper. Let the beef sear without moving it for about 2 minutes, then stir and cook until just browned but still tender, about 2 more minutes. Remove the beef from the skillet and set aside.
Sauté Aromatics
- In the same skillet, add the minced garlic, ginger, and chopped green onions. Sauté for 1 to 2 minutes until fragrant, making sure not to burn the garlic.
Combine Everything
- Give the sauce mixture a quick stir and pour it into the skillet with the aromatics. Bring to a simmer, stirring constantly, until the sauce thickens and becomes glossy — about 2 minutes. Return the cooked beef to the skillet, tossing to coat in the sauce.
Add the Noodles
- Add the drained egg noodles to the skillet and toss everything together gently but thoroughly. Allow the noodles to absorb the sauce for a minute or two on low heat, stirring occasionally to prevent sticking.
Garnish and Serve
- Sprinkle sesame seeds and additional chopped green onions over the top before serving. Serve immediately.
Equipment
- Large skillet or frying pan
- Cutting board and sharp knife
- Mixing bowls
- Measuring cups and spoons
- Colander
- Wooden spoon or spatula
Notes
- Thinly slice beef against the grain for maximum tenderness.
- Drain noodles well and toss gently to avoid sogginess.
- Use low heat when sautéing garlic and ginger to prevent burning and bitterness.
- Substitute gluten-free noodles and tamari for a gluten-free version.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with added broth to maintain moisture.
