Mongolian Beef Stir-Fry With Ramen Recipe

Mongolian Beef Stir-Fry with Ramen is a quick and tasty dinner the whole family will love. It has tender beef, sweet and savory sauce, and chewy ramen noodles. The flavors are bold, but still mild enough for kids to enjoy.

Though its name suggests Mongolian origins, this popular dish comes from Chinese-American cuisine, inspired by Northern Chinese flavors and cooking techniques.

I remember first trying Mongolian beef at a local Chinese restaurant. The beef was tender and juicy, the sauce was rich and savory, and the vegetables were crisp-tender. I was hooked. I knew I had to learn how to make this dish at home.

After a lot of trial and error, I finally perfected my Mongolian beef recipe.

The key to a great Mongolian beef is in the preparation of the beef. I use flank steak, which is a lean cut of beef that is perfect for stir-frying.

Using thinly sliced beef makes this meal cook fast. It’s perfect for busy weeknights when you want something satisfying and homemade.

Plus, the ramen twist gives it a fun upgrade that kids will be excited to eat.

Mongolian Beef And Ramen

Pairing Mongolian beef with ramen makes a fun and tasty dinner. The noodles soak up the sweet and savory sauce, giving you big flavor in every bite. Their mild taste lets the tender beef and veggies stand out.

Ramen adds chewiness that goes perfectly with the saucy beef. It’s a simple twist that turns a classic stir-fry into a full, filling meal. Great for weeknights, this dish is easy to customize with your favorite veggies or spice.

Ingredients

Flank Steak:

Flank steak is a lean cut of beef that’s perfect for stir-fries. It’s got a great beefy flavor and a slightly chewy texture. I love how it quickly sears and develops a delicious crust when cooked over high heat.

It’s like a blank canvas, ready to absorb the flavors of the savory sauce.

Soy Sauce

Soy sauce is the main ingredient of this dish. The soy sauce adds a salty, umami flavor to this recipe.

Fresh Ginger and Garlic

Fresh ginger and garlic are essential for adding flavor to this dish. The ginger adds a warm, slightly spicy flavor, while the garlic adds a pungent, savory note.

I love the way these two ingredients work together to create a complex and delicious flavor profile.

Diced Green Onions

Vibrant green onions add a vibrant touch to this dish. They’re also packed with nutrients, making this dish not only delicious but also healthy.

I love the way the green onions soften when cooked but still retain a bit of crunch.

Ramen Noodles

Ramen noodles are the perfect vehicle for this flavorful stir-fry. They’re hearty and satisfying, and they soak up the delicious sauce.

I love the way the noodles contrast with the tender beef and crisp vegetables. It’s a symphony of textures and flavors.

Cornstarch

A tablespoon of cornstarch will aid the beef marinade in tenderizing the beef more quickly and efficiently.

Egg White

It will play an essential role in tenderizing the beef pieces.

Brown Sugar

This will add a sweet kick to the overall flavor profile of the stir-fry recipe.

Chilli Flakes and Chilli Sauce

For people who love spiciness in this stir fry, go for chilli sauce and chilli flakes on your beef.

Directions

Marinating the Beef
Prepare the Steak:
Thinly slice your steak (such as flank or sirloin) against the grain into bite-sized strips. Place the slices in a bowl and season with a pinch of salt, 1 tablespoon soy sauce, 2 cloves minced garlic, a dash of white pepper, 1 egg white, and 1 tablespoon cornstarch. Mix well to coat all the pieces evenly. For a spicier version, add chili flakes and a teaspoon of chili sauce. Cover and let the beef marinate for at least 30 minutes.
Fry the Beef:
Heat 2–3 tablespoons of oil in a wok or large skillet over high heat until shimmering. Add the marinated steak pieces in a single layer, cooking for about 3-4 minuutes. Stir-fry quickly just until the outside is seared (the beef will finish cooking later). Remove the beef from the wok and set aside on a plate.
Cook the Ramen:
While the beef is marinating or searing, bring a pot of water to a boil. Add ramen noodles and cook until they are about 80% done (just slightly undercooked). Drain the noodles and set aside. This prevents them from becoming mushy when added to the stir-fry.
In the same wok or pan, add a little more oil if needed. Sauté 2 cloves of minced garlic and 2–3 chopped green onion stalks over medium heat for about 1 minute, until fragrant and slightly softened.
In a small bowl, mix together ½ cup water, 1 tablespoon cornstarch, 2 tablespoons brown sugar, and 2–3 tablespoons soy sauce. Pour this mixture into the pan with the garlic and green onions. Stir well and let it simmer for 1–2 minutes until the sauce thickens and becomes glossy.
Return the seared beef to the wok along with the drained ramen noodles. Toss everything together in the sauce, making sure the beef and noodles are well coated. Stir-fry for another 1–2 minutes until the beef is cooked through and the noodles have absorbed the flavors.
Transfer the Mongolian beef and ramen to serving plates. Garnish with extra green onions or sesame seeds if desired. Serve hot and enjoy!

Chef’s Tips

Tip # 1: Don’t Overcrowd the Pan

To ensure the beef sears properly, cook it in small batches. Overcrowding the pan will lead to steaming rather than searing.

Tip # 2: Cut the Beef Thinly

Thinly sliced beef cooks quickly and evenly. Aim for slices that are about 1/4 inch thick.

Tip # 3: Use a High-Quality Soy Sauce

A good quality soy sauce will elevate the flavor of your dish. Look for a soy sauce with a rich, complex flavor.

Tip # 4: Adjust the Sauce to Your Taste

If you prefer a sweeter sauce, add brown sugar. For a spicier sauce, add some red pepper flakes or chili oil.

Tip # 5: Serve Immediately

Mongolian beef is best served immediately, while the beef is still tender and the noodles are hot.

My Recipe Variations

I love adding a little kick to my Mongolian beef. I often toss in a few slices of red chili pepper for some heat. If you want something even spicier, chili oil is a great option.

You can also experiment with different vegetables. I like to add broccoli or snow peas for a colorful and nutritious twist.

And don’t be afraid to switch up the noodles! Rice noodles or udon noodles are great alternatives to ramen.

To make a complete meal, serve your Mongolian beef over a bed of steamed rice or with a side of steamed broccoli or stir-fried vegetables.

FAQs

Can I use a different type of beef?

While flank steak is a popular choice for Mongolian beef, you can also use other cuts of beef, such as ribeye or sirloin. Just make sure to slice it thinly against the grain.

Can I make this dish ahead of time?

You can prepare the marinade and marinate the beef ahead of time. However, it’s best to cook the beef and prepare the sauce just before serving, as the flavors are best when fresh.

Can I substitute any of the ingredients?

While you can substitute some ingredients, it’s important to maintain the balance of flavors. You can use a different type of soy sauce or hoisin sauce, but be mindful of the saltiness. You can also experiment with different vegetables, such as broccoli, snow peas, or mushrooms.

How can I make this dish healthier?

To make this dish healthier, you can use leaner cuts of beef and reduce the amount of oil used for cooking. You can also serve the beef with brown rice or quinoa instead of ramen noodles.

What can I serve with Mongolian beef?

Mongolian beef can be served with a variety of side dishes, such as steamed rice, noodles, or stir-fried vegetables. You can also serve it with a side of soup or salad.