This Mongolian Ramen Beef Stir Fry is a quick and delicious complete meal. Loaded with amazing Asian flavors, tender strips of beef and veggies coated in a sweet and savory stir-fry sauce and tossed with tender noodles.
Mongolian Beef Ramen Noodles
There’s something so comforting and satisfying about a warm bowl of beef and noodles with that amazing robust stir fry sauce. While there are many variations, calling for various cuts of beef and different types of noodles, this Mongolian stir fry takes a classic recipe and gives it a twist by adding ramen noodles to the beef and veggies.
This is a super flavorful meal that’s a sure way to satisfy those Chinese takeout cravings. Though the list of ingredients looks a little lengthy, they’re all simple ingredients you can get at any grocery store. And the best thing is this stir fry dish comes together in under 30 minutes, making it perfect for a busy weeknight meal but delicious enough to serve dinner guests.
If you’re looking for other quick an easy Asian-inspired recipes, you should also take a look at this Beef and Broccoli and this recipe for Asian Noodle Bowls with Grilled Shrimp.
💓Why We Love This Recipe
- A delicious way to use Ramen noodles (minus the flavor packet) other than just cooking them up in soup!
- Ready in under 30 minutes. This recipe is quick and easy to make, so it’s perfect for those times when you want a home cooked meal but don’t have a lot of time on your hands.
- Better than take-out because you can easily customize it. If you want more or less sesame seed oil, soy sauce or ginger, you can just adjust the flavors to suit your tastes.
- You can make this popular American-Chinese takeout dish in the comfort of your own kitchen anytime you get the cravings.
🔪Recommended Tools
- Large skillet or wok
- Sharp knife
- Microwaveable bowl (to cook noodles)
- Small mixing bowl
- Whisk
🛒 Ingredients
Stir Fry Ingredients:
- Flank steak, thinly cut
- Cornstarch
- Salt
- Black pepper
- Vegetable oil
- Green bell pepper, thinly sliced
- Edamame
- Garlic cloves, minced
- Fresh ginger root, grated
- Packaged of ramen noodles, uncooked (seasoning packet discarded)
- Green onions, chopped
- Sesame seeds for garnishing
Mongolian Sauce Ingredients:
- Sesame oil
- Honey
- Soy sauce (regular or low sodium)
- Brown sugar
- Chicken broth (or beef broth)
- Corn starch plus 1 tablespoon water
🥄How to Make Beef and Noodle Stir-Fry
Step One: Cook the Noodles
- Over the stove top or inside the microwave, cook ramen noodles according to the package instructions minus 1 minute of cooking time.
- When done, drain noodles and set aside.
Step Two: Prepare the Steak
- In a large mixing bowl, toss together flank steak, cornstarch, salt and pepper. Toss well until the meat is fully coated.
Step Three: Stir Fry Steak
- In a large wok or a large non-stick skillet, heat oil over medium heat and allow about 1-2 minutes to heat up.
- Add the thin slices of flank steak to skillet and cook for 4-6 minutes or until the steak is cooked through.
Step Four: Add Veggies
- Add slices of green peppers, edamame, garlic and ginger and continue to cook on low-medium heat for about 2-3 minutes. When done, reduce heat.
Step Five: Make Sauce
- To a small mixing bowl, add all of the ingredients together for the Mongolian sauce except for the cornstarch and cold water. Mix well until ingredients are fully combined.
- Combine the cornstarch and water together and mix until smooth (it will be very hard at first).
- Add cornstarch mixture to the sauce mixture and cook for about 4-6 minutes, until the sauce begins to thicken. Stir frequently.
Step Six: Toss in Noodles
- Add noodles to the skillet, tossing and mixing evenly with the other ingredients.
Step Seven: Add Sauce and Serve
- Add the tangy sauce to the skillet, mixing well and thoroughly. Allow the skillet to cook on low for an additional 2 minutes.
- When done, remove the stir fry beef from heat, garnish with sesame seeds and green onions before serving immediately.
How Do I Store Leftovers?
Fridge: Place leftovers in the fridge with a tight-fitting lid for up to 3-4 days.
Freezer: This Mongolian beef and noodles can also be frozen in an airtight container for up to two months. Keep in mind, ramen noodles are very tender and the longer they sit, they become softer. Freezing them may cause the noodle to be too soft for your preference.
Reheating: When thawing and reheating, you may want to add a bit of beef broth to loosen it up. Heat just until warm enough to serve. Simmering it, will cause the meat and noodles to overcook.
What Toppings Go with Mongolian Beef?
If you want to add extra garnishes, here are a few popular choices.
- Chopped fried egg
- Small slivers of pickled ginger
- A drizzle of sriracha or hoisin sauce
- Sliced green onions or scallions
- Kimchi
- Finely chopped cilantro or parsley
- Seaweed
Mongolian Beef Recipe Variations
- Beef: This recipe calls for flank steak, but you can use sirloin steak or even ground beef if you prefer.
- Noodles: This recipe taste wonderful with any type of thin pasta. You can use angel hair pasta as a good substitute. You can omit the noodles and use rice if you prefer.
- Spice level: You can add a kick of heat to the sauce with a pinch of red pepper flakes or cayenne pepper.
- Edamame: Instead of edamame, you can use snow peas or even fresh green beans,
- Seasonings: Instead of fresh garlic you can use the minced garlic in the jar. If using garlic pastes, you will want to use just a little less than you would freshly minced garlic. You can also use ground ginger instead of fresh.
- Veggies: Feel free to add other stir fry veggies. Broccoli florets are always a hit, but you can add in some coleslaw mix or broccoli slaw. Add more color by using part green bell pepper and part red bell pepper. Mushrooms make another wonderful addition.
Tips for making the Best Mongolian Stir Fry
- Be careful not to overcook the noodles. It only takes ramen a few minutes sitting in boiling water to become tender. For this dish, you’ll cook them short of what the package directions call for because they will finish cooking when you add them to the rest of the dish.
- Know your ingredients. Most Asian ingredients, like sesame seed oil and ginger have distinct flavors. If you’ve never used them before, you may want to start off with a small amount until it has the flavor you’re looking for.
- To help you get really nice and even slices of the steak, place it in the freezer for about 45 minutes or just until it starts to freeze. The added stiffness helps the knife cut even slices.
- If you want the sauce a little thicker, just add a little more cornstarch slurry. Make sure you allow it to cook for a few minutes because adding more. It will thicken as it cooks.
- You can use uncooked ramen for this dish if desired for crunch texture instead of a noodle texture.
More Easy Dinner Recipes
- Slow Cooker Pickle Chicken
- Homemade Chicken Alfredo
- Sheet Pan Chicken Thighs
- Leftover Turkey Casserole
- Fajita Burgers
- Philly Cheesesteak Stuffed Pasta Shells
- Beef and Broccoli
- Easy Taco Bake with Crescent Rolls
Mongolian Beef Ramen Stir Fry
Ingredients
- 1.5 pounds flank steak thinly cut
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup vegetable oil
- 1 green bell pepper thinly sliced
- ½ cup edamame
- 4 cloves of garlic minced
- 1 inch ginger root grated
- 2 packages ramen noodles uncooked (seasoning discarded)
- 3 green onions chopped
- Sesame seeds for garnish
For the Sauce
- 2 Tablespoons sesame oil
- 1 Tablespoon honey
- ¾ cup soy sauce
- ⅔ cup brown sugar
- 1 ¼ cup chicken broth
- 1 tablespoon cornstarch + 1 tablespoon water
Instructions
- Over the stove top or inside the microwave, cook the ramen noodles according to the package minus 1 minute of cooking time.
- When done, drain noodles and set aside.
- In a large mixing bowl, toss together flank steak, cornstarch, salt and pepper.
- Toss well until the meat is fully coated.
- Add vegetable oil to a large skillet over medium heat and allow about 2 minutes to heat up.
- Add steak to skillet and cook for 4-6 minutes or until the steak is cooked through,
- Add bell pepper, edamame, garlic and ginger and continue to cook on low-medium heat for about 2 -3 minutes. When done, reduce heat.
- In a small mixing bowl, add all of the ingredients together for the mongolian sauce except for the cornstarch and water. Mix well until ingredients are fully combined. Combine the cornstarch and water together and mix until smooth (it will be very hard at first). Add cornstarch mixture to the sauce mixture and cook for about 4-6 minutes, until the sauce begins to thicken. Stir frequently.
- Add noodles to the skillet, tossing and mixing evenly with the other ingredients.
- Add the sauce to the skillet, mixing well and thoroughly. Allow the skillet to cook on low for an additional 2 minutes.
- When done, remove from heat, garnish with sesame seeds and green onions before serving immediately.
Nutrition
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