Why is Mongolian beef so tender?

Mongolian beef gets its signature tenderness through a technique called velveting . This involves coating the beef in cornstarch and sometimes baking soda, which helps break down tough fibers. Additionally, quick stir-frying over high heat locks in the moisture, preventing the beef from becoming tough.

What kind of noodles are used in Mongolian BBQ?

Traditional Mongolian BBQ restaurants often serve the dish with lo mein noodles or udon noodles . However, rice noodles or even spaghetti can be used at home as substitutes.

What is the difference between Kung Pao beef and Mongolian beef?

While both dishes feature stir-fried beef, they have distinct flavors: - Mongolian Beef – Sweet and savory with a mild soy-based sauce. - Kung Pao Beef – Spicier, featuring Szechuan peppercorns , peanuts, and a slightly tangy soy-vinegar sauce.

What is the best cut of meat for Mongolian beef?

The best cuts for this dish include: Flank Steak – Most commonly used and ideal for absorbing the marinade. Sirloin – A leaner alternative with great texture. Ribeye – More marbling, offering a richer, juicier taste.

What do Chinese chefs use to tenderize beef?

Many Chinese chefs use baking soda, cornstarch, and light soy sauce to tenderize beef. The baking soda helps break down the fibers, while cornstarch adds a protective coating that locks in moisture during cooking.

Is Mongolian beef real Chinese food?

Despite its name, Mongolian Beef is not from Mongolia. It is a Chinese-American dish inspired by flavors from Taiwan and other regions of China. It became popular in the U.S. as part of the Americanized Chinese food movement.

Mongolian Beef and Noodles Recipe: Tender and Tasty

Name: Mongolian Beef and Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese-American
Ingredients: 1 lb flank steak, thinly sliced against the grain; 2 tbsp cornstarch; ½ tsp baking soda (optional, for extra tenderness); ½ cup low-sodium soy sauce; ⅓ cup brown sugar; 2 tbsp hoisin sauce; ½ cup beef broth; 1 tbsp sesame oil; 2 tbsp vegetable oil (for frying); 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 3 stalks green onions, sliced (plus extra for garnish); 8 oz lo mein noodles (or rice noodles/spaghetti)

Description

This Mongolian Beef and Noodles dish is a flavor-packed stir-fry featuring tender beef, perfectly coated noodles, and a rich, sweet-savory sauce. Inspired by popular Chinese-American flavors, this dish is easy to make at home and is perfect for a quick weeknight dinner. By following simple velveting techniques, you’ll get restaurant-quality beef every time!

Ingredients

Scale

For the Beef:

1 lb flank steak, thinly sliced against the grain
2 tbsp cornstarch
½ tsp baking soda (optional, for extra tenderness)

For the Sauce:

½ cup low-sodium soy sauce
⅓ cup brown sugar
2 tbsp hoisin sauce
½ cup beef broth
1 tbsp sesame oil

For the Stir-Fry:

2 tbsp vegetable oil (for frying)
4 cloves garlic, minced
1 tbsp fresh ginger, grated
3 stalks green onions, sliced (plus extra for garnish)

For the Noodles:

8 oz lo mein noodles (or rice noodles/spaghetti)

Instructions

Step 1: Prepare the Beef

In a bowl, toss sliced flank steak with cornstarch and baking soda.
Let it sit for 15-20 minutes to tenderize.

Step 2: Make the Sauce

In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, beef broth, and sesame oil.
Set aside.

Step 3: Cook the Noodles

Boil water and cook the noodles according to package instructions.
Drain and set aside.

Step 4: Stir-Fry the Beef

Heat a wok or large skillet over high heat.
Add 1 tbsp oil, then add beef and stir-fry for 2-3 minutes until browned.
Remove beef from the pan and set aside.

Step 5: Cook the Aromatics

In the same pan, add 1 tbsp oil.
Stir-fry garlic and ginger until fragrant (30 seconds).

Step 6: Combine Everything

Return beef to the pan, then pour in the prepared sauce.
Add cooked noodles and toss everything until evenly coated.
Sprinkle with green onions and serve hot!

Notes

For extra spice, add red pepper flakes or sliced chili peppers.
Substitute chicken or tofu for a different protein option.
Use zucchini noodles or brown rice noodles for a low-carb/gluten-free version.
This Mongolian Beef and Noodles recipe delivers bold flavors and a delicious, homemade touch. Try it out and let me know how it turns out in the comments! 🍜😋

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Main Course
Cuisine: Chinese-American

Nutrition

Serving Size: 4 servings
Calories: Main Course
Fat: 14g
Carbohydrates: 58g
Protein: 28g

Keywords: Mongolian Beef and Noodles