Name: Indulgent Mongolian Beef with Crispy Fried Rice Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound Flank Steak (Slice thinly against the grain); 2 tablespoons Shaoxing Rice Wine (Substitute with dry sherry or mirin); 1 teaspoon Salt; 1 teaspoon Baking Soda; 2 tablespoons Cornstarch; 2 cups Rice Vermicelli Noodles (Fry until crispy or cook for softer noodles); 2 cups Vegetable Oil (For frying); 3 cloves Garlic (Minced); 1 medium Yellow Onion (Thinly sliced); 2 stalks Green Onions (Use white parts in cooking and green tops for garnish); 1 teaspoon Black Pepper; 2 tablespoons Sugar; 1/4 cup Soy Sauce (Use tamari for gluten-free version)

The sizzle of beef hitting a hot wok is like music to my ears, a sound that promises something special for dinner. If you're searching for a quick yet satisfying meal, look no further than this Easy Mongolian Beef with Fried Rice Noodles. With its tender, caramelized beef enveloped in a luscious sweet-savory sauce and served atop crispy rice vermicelli noodles, it’s a restaurant-quality dish that’ll make you feel like a culinary rock star in your own home. Not only does this recipe come together in a matter of minutes, but it also allows for endless personalization, so you can tailor it to fit your cravings. Why settle for takeout when you can whip up this luscious dish in your own kitchen? Are you ready to elevate your weeknight dinner game?

Why is this dish a weeknight winner?

Quick Preparation: This recipe comes together in under 30 minutes, making it ideal for busy weeknights.
Flavor Explosion: The sweet-savory sauce paired with tender beef and crispy noodles creates an irresistible taste sensation.
Customizable: Feel free to toss in your favorite veggies or switch up the protein; it’s all about making it your own!
Impress Your Guests: Serve this dish to family or friends, and they’ll think you’ve ordered from a fancy restaurant!
Healthy Options: Easily make it gluten-free with simple swaps like tamari and gluten-free noodles. You can also check out our guide on gluten-free cooking for more ideas!
With this Easy Mongolian Beef with Fried Rice Noodles, you'll enjoy delightful flavors and textures that everyone loves!

Mongolian Beef with Fried Rice Noodles Ingredients

For the Beef Marinade

Flank Steak – Slice thinly against the grain for maximum tenderness.
Shaoxing Rice Wine – Adds rich depth; dry sherry or mirin work well if you’re out.
Salt – Essential for flavor enhancement and tenderization.
Baking Soda – Crucial for achieving that melt-in-your-mouth texture.
Cornstarch – Coats beef for a delightful crispy exterior.

For the Noodles

Vegetable Oil – Ideal for frying; choose a neutral oil for the best results.
Rice Vermicelli Noodles – The base; for a crispy texture, fry until puffed, or cook for softer noodles.

For the Stir-Fry

Garlic – Minced for quick infusion of aromatic flavor.
Yellow Onion – Sliced thinly to add sweetness and a pleasant crunch.
Green Onions – Use white parts in cooking and green tops for a fresh garnish.
Black Pepper – Enhances the overall flavor of the dish.

For the Sauce

Sugar – Balances the savory notes in the sauce perfectly.
Soy Sauce – The umami star of the sauce; swap with tamari for a gluten-free version.

This Mongolian Beef with Fried Rice Noodles dish is not just quick to prepare, but it also delivers a satisfying symphony of textures and flavors that’s bound to elevate your dinner experience.

Step‑by‑Step Instructions for Easy Mongolian Beef with Fried Rice Noodles

Step 1: Prep the Beef
Begin by placing your flank steak in the freezer for about 20 minutes, which will help you slice it thinly against the grain. In a mixing bowl, combine the sliced beef with Shaoxing rice wine, salt, baking soda, cornstarch, and a drizzle of vegetable oil. Allow the mixture to marinate for 10-15 minutes while you prep the other ingredients, which will ensure tender, flavorful beef in your Mongolian Beef dish.

Step 2: Fry the Noodles
Heat approximately 2 inches of vegetable oil in a wok or deep pan over medium-high heat until it reaches 350°F. Carefully add the rice vermicelli noodles to the hot oil, frying them for about 30 seconds until puffed and crispy. Once golden and crunchy, quickly remove the noodles using a slotted spoon and drain them on paper towels to absorb excess oil, leaving the wok hot for the next step.

Step 3: Sear the Beef
Ensure the wok is still hot, then add a tablespoon of oil if needed. Stir-fry the marinated beef in batches for about 1-2 minutes on each side until it's browned and caramelized. Avoid overcrowding the pan to maintain high heat, which is crucial for achieving that delicious restaurant-quality flavor. Once each batch is done, set the beef aside on a plate to rest, keeping it warm.

Step 4: Make the Sauce
In the same wok, add a little more oil if necessary, then toss in minced garlic and thinly sliced yellow onion. Stir-fry for around 1-2 minutes until the onion becomes translucent and fragrant. Return the seared beef to the wok, sprinkle with black pepper, and then deglaze with Shaoxing rice wine. Stir gently, allowing the flavors to combine as you add sugar and soy sauce, cooking until the sauce thickens and coats the beef beautifully.

Step 5: Serve
Toss in the green onion tops for a burst of freshness right at the end. To plate, create a nest of your crispy fried rice vermicelli noodles on each serving dish and spoon the Mongolian beef mixture generously over the top. For an extra touch, feel free to garnish with sesame seeds or additional chopped green onions, and serve while hot for a delightful and visually appealing meal that everyone will love.

Mongolian Beef with Fried Rice Noodles Variations

Feel free to let your creativity flow and personalize this delightful dish to suit your taste!

Protein Swap: Replace flank steak with chicken or shrimp for a different meaty experience. These options add a delightful flavor twist.
Vegetable Medley: Toss in bell peppers, snap peas, or bok choy for a vibrant array of colors and added nutrition. These veggies complement the beef and bring extra crunch.
Spicy Kick: Add red pepper flakes or sliced fresh chilies for a heat infusion. This elevates the flavor, turning up the excitement in every bite.
Herb Infusion: Incorporate fresh basil or cilantro as a garnish for herbal brightness. This simple touch can brighten up your dish beautifully.
Noodle Variety: Try using rice noodles for a gluten-free option or even whole wheat noodles for a healthier twist. Each choice offers a unique texture that can change the dish's character.
Sauce Enhancement: Mix in a spoonful of hoisin sauce for a touch of sweetness or add a splash of sesame oil for richness. These additions create layers of flavor that dance on your palate.
Texture Play: For added crunch, top with toasted peanuts or sesame seeds. This makes each bite just a bit more exciting!
Slightly Sweet: Stir in a handful of pineapple chunks for a delightful sweet-sour balance that brightens the entire dish. This fun addition can also lighten your meal’s flavor profile.

Every time you whip up this Mongolian Beef with Fried Rice Noodles, you can create a new experience that your family will love!

What to Serve with Easy Mongolian Beef with Fried Rice Noodles

The perfect meal awaits when you pair your dish with delightful sides that complement its flavors and textures.

Sautéed Bok Choy: This tender, leafy green offers a crisp texture and a mild flavor that balances the richness of the beef. Tossed quickly with garlic, they make for a simple yet vibrant addition.
Spicy Cucumber Salad: Crisp cucumbers dressed in a light, spicy vinaigrette provide a cooling contrast to the savory Mongolian beef. It’s refreshing and adds a burst of flavor.
Steamed Jasmine Rice: Fluffy and fragrant, jasmine rice acts as a lovely base, soaking up the luscious sauce of the beef, making every bite’s flavor more immersive and fulfilling.
Roasted Asparagus: Slightly charred asparagus brings a delightful crunch and subtle earthy notes, enhancing the overall dish while adding a touch of elegance to your plate.
Sesame Green Beans: These stir-fried green beans sprinkled with sesame seeds offer a nutty crunch, enriching your meal with both flavor and a pop of color.
Lemonade or Iced Tea: For a beverage, a glass of freshly squeezed lemonade or iced tea provides a refreshing contrast that beautifully offsets the savory depth of the Mongolian beef.

These accompaniments transform your meal into a harmonious experience, inviting everyone to indulge in each flavor.

Make Ahead Options

These Easy Mongolian Beef with Fried Rice Noodles are perfect for meal prep, saving you valuable time on busy weeknights! You can marinate the flank steak with Shaoxing rice wine, cornstarch, and seasonings up to 24 hours in advance in the refrigerator. This enhances the beef's flavor and tenderness. The crispy rice vermicelli noodles can be fried and kept in an airtight container for up to 3 days, but it's best to fry them fresh right before serving for that delightful crunch. When you’re ready to enjoy your dish, simply stir-fry the marinated beef and prepare the sauce as instructed; it’ll taste just as luscious as if you made it fresh!

How to Store and Freeze Mongolian Beef with Fried Rice Noodles

Room Temperature: Store any leftover food at room temperature for no more than 2 hours to prevent spoilage; ideally, refrigerate promptly.

Fridge: Place Mongolian Beef in an airtight container and store in the fridge for up to 2 days. This will keep the beef deliciously tender for your next meal.

Freezer: For longer storage, freeze the beef separately from the crispy noodles. It will maintain quality for up to 3 months; just thaw overnight in the fridge before reheating.

Reheating: Gently reheat the beef on the stovetop over medium heat, stirring until hot. Add fresh noodles if needed for a delightful meal that retains its original flavor and texture.

Expert Tips for Mongolian Beef with Fried Rice Noodles

Slice Against the Grain: Ensure tenderness by slicing the flank steak against the grain; this minimizes chewiness and enhances the melt-in-your-mouth experience.
Keep it Hot: Don't overcrowd the pan when searing the beef. Working in batches maintains high heat, crucial for that beautiful caramelization and restaurant-quality finish.
Customize Your Noodles: For extra crunch, fry the rice vermicelli until puffed. If preferred, follow standard cooking methods for softer noodles, but add them fresh for best results.
Flavors That Pop: Enhance your dish by incorporating chili flakes or oil right before serving for a spicy kick; this elevates the delicious savory profile of your Mongolian Beef.
Storage Savvy: Store leftovers in an airtight container and consume within two days for optimal freshness. Keep the noodles separate if possible to maintain their crispiness.

Mongolian Beef with Fried Rice Noodles Recipe FAQs

How do I choose the best flank steak for this recipe?
Absolutely! Look for flank steak that is bright red with minimal dark spots. The meat should feel firm and slightly moist. If possible, ask your butcher for the best cut, as fresh meat will greatly enhance the quality of your Mongolian Beef.

How should I store leftovers from this dish?
Very! It's best to store your Mongolian Beef in an airtight container in the refrigerator, where it will stay fresh for up to 2 days. Remember to keep the crispy noodles separate to maintain their texture. Reheat gently on the stovetop for the best results.

Can I freeze the Mongolian Beef? If so, how?
Absolutely! To freeze, allow the Mongolian Beef to cool completely, then place it in a freezer-safe container or bag, making sure to remove as much air as possible. It will stay delicious for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat on the stovetop while adding fresh noodles if desired.

What should I do if my beef is tough?
Very! If your beef turns out tough, it could be due to slicing against the grain or not marinating long enough. Always slice the flank steak against the grain, and if you have time, marinate it longer—up to overnight is ideal for tenderness. If it’s already cooked, try simmering it in a bit of broth for 10-15 minutes to help tenderize it.

Is this recipe suitable for gluten-sensitive eaters?
Absolutely! To make this Mongolian Beef gluten-free, simply substitute regular soy sauce with tamari and ensure your rice vermicelli noodles are labeled gluten-free. This way, everyone can enjoy this delightful dish without compromising on flavor!