Skip the takeout and make Mongolian beef noodles at home with this easy recipe, ready in just 30 minutes! Tender, seared pieces of flank steak and pasta are tossed with a savory, slightly tangy, slightly sweet sauce, along with aromatics like ginger and garlic plus a little bell pepper. It’s a surprisingly easy recipe loaded with incredible flavor.

These Mongolian beef noodles have all the great flavor of classic Mongolian beef mixed with tender pasta that creates an easy, filling dinner in just 30 minutes. This is a great recipe to keep on hand for busy weeknights, especially when you’re tired of the same old casseroles and recipes you’ve been making for months.

Helpful Tips & Variations

• A note on cornstarch. Cornstarch helps thicken the sauce and gives it that classic glossy finish. If you skip it, the sauce will be thinner but still flavorful. You can simmer the sauce a bit longer to reduce and naturally thicken.
• Cut the steak into thin strips. It’s sometimes easier to slice flank steak when it’s chilled and semi-frozen. If you’re struggling, pop it in the freezer for 10-15 minutes before slicing.
• Don’t crowd the pan. When cooking the flank steak, it’s important to not crowd the pan. The steak should be in a single layer. Otherwise, it won’t cook evenly and you’ll miss out on the flavor from the sear.
• Try other noodles. Linguine works well, but you can also use lo mein, ramen, or rice noodles based on what you have.
• Make it gluten free. It’s easy to make gluten free Mongolian beef noodles by swapping the soy sauce with tamari or a gluten-free soy sauce, and using gluten-free noodles like rice noodles or gluten-free linguine.
• Hoisin alternatives. If you don’t have hoisin sauce on hand, you don’t necessarily have to go buy it for this recipe. You can substitute it with a mix of extra soy sauce, a bit of brown sugar or honey, and a touch of peanut butter for richness.
• Try another protein. Replace the beef with another protein of choice. Chicken, shrimp, or even tofu work great in this recipe. Just adjust the cooking time accordingly.

How to Make Mongolian Beef Noodles Step by Step

• Cook the noodles. Boil 6 ounces linguine according to the package instructions until al dente. Drain and set aside.

• Make the sauce. In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons hoisin sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon cornstarch, and 1/4 cup water. Set aside.

• Toss steak with cornstarch, then sear. Toss 1/2 pound thinly sliced flank steak in 2 tablespoons cornstarch. Warm 2 tablespoons vegetable oil in a large pan over high heat. Sear the beef until browned, about 2–3 minutes per side. Remove the seared beef and set it aside on a separate plate.

• Add aromatics and bell pepper. In the same pan, cook 3 cloves minced garlic and 1/2-inch pieces of grated ginger for 30 seconds. Add 1/2 a sliced bell pepper, sauté for 2–3 minutes until just tender.

• Return beef to the pan and add sauce. Add the beef back to the pan. Pour in the sauce and let it simmer for 2 minutes until thickened.

• Add the cooked pasta. Add the cooked linguine and toss to coat everything evenly. Remove from the heat.

• Garnish and serve. Garnish with 2 sliced scallions and 2 tablespoons crushed peanuts. Serve hot.

Serving Suggestions

Mongolian beef noodles make a pretty filling and satisfying meal all on their own. If I opt to add a side dish, it’s usually a simple steamed or sautéed green vegetable, like snap peas or broccoli. This recipe for Asian cucumber salad also pairs nicely with the noodles.

Proper Storage

• Fridge. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat. When reheating, use a skillet over medium heat or pop it in the microwave. Add a splash of water or broth to help loosen the sauce, as it may thicken in the fridge.
• Freezer. This dish also freezes well. Once it has cooled completely, portion it into freezer-safe containers and freeze for up to 2 months. When ready to use it again, thaw overnight in the fridge and reheat in the microwave with a splash of water or broth to help loosen the sauce.

More Asian Recipes To Try

• Chinese Spare Ribs
• Creamy Peanut Noodles
• Filipino Pancit
• Gochujang Pasta
• Drunken Noodles

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!