Mongolian Beef Noodles is a tender, high-protein stir-fry that comes together in under 30 minutes with a savory, glossy sauce coating thin-sliced beef and noodles. The baking soda tenderizes the lean beef while the cornflour creates the signature glossy coating without cornstarch.
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In a bowl, combine the thinly sliced beef with light soy sauce, garlic powder, black pepper, baking soda, olive oil, and 1 tablespoon of cornflour. Mix well and let it marinate.
In a large pan or wok on high heat, cook the marinated beef for 2-3 minutes on each side until golden and crispy. Remove from the pan and set aside.
In the same pan, add the minced garlic, chopped green onion whites, and sliced red onion. Sauté for 2 minutes until fragrant.
Pour in the soy sauce, oyster sauce, and 1/2 cup of water. Stir and bring to a light bubble.
In a small bowl, mix 7.5g of cornflour with 20ml of water to create a slurry. Pour the slurry into the pan and stir until the sauce thickens.
Add the cooked beef back into the pan along with the larger pieces of green onion.
Add the cooked egg noodles to the pan and toss everything together until well combined and the noodles are coated in the sauce.
Garnish with chili flakes and sesame seeds.
Serve immediately or distribute into four equal servings for meal prep.
Store cooked beef and sauce in separate airtight containers in the refrigerator for up to 4 days. Reheat beef and sauce together in a skillet over medium heat for 2–3 minutes, then toss with freshly cooked or chilled noodles to prevent sogginess.
wok or large skillet (high-heat cooking surface required) · cutting board and sharp knife (thin-slicing beef)
Baking soda (1/4 tsp) breaks down muscle fibers in lean beef, making thin slices tender and silky even at high heat. This is a key Chinese-Mongolian cooking technique for beef stir-fries.
Yes. Cook the beef and sauce separately, store in airtight containers for up to 4 days, then reheat and combine with fresh or cooked noodles. Keep noodles separate to prevent sogginess.
Egg noodles, ramen, or lo mein noodles work best. Avoid very thin rice noodles; they absorb too much sauce and become mushy.
Slice beef thinly (1/8-inch) and cook at high heat for 2–3 minutes until the outside is browned but the center remains tender. Overcooked beef becomes tough despite the baking soda treatment.
Tamari or low-sodium soy sauce work 1:1. Coconut aminos changes the flavor profile slightly but works for gluten-free versions.
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