Easy Mongolian Beef with Fried Rice Noodles Recipe

If you’re craving a restaurant-quality dinner that’s quick, flavorful, and a total crowd-pleaser, I’ve got just the thing: Easy Mongolian Beef with Fried Rice Noodles Recipe. I absolutely love how this dish balances sweet-savory beef with crispy noodles, and it’s surprisingly simple to pull together on a busy weeknight. Whether you’re new to Mongolian beef or a longtime fan, you’ll find that this recipe gives you tender, caramelized beef and those addictive fried rice noodles that soak up all the sauce. Trust me, once you try this, your family will be asking for it again and again.

this Recipe

Ingredients You’ll Need

The beauty of this Easy Mongolian Beef with Fried Rice Noodles Recipe is how well the ingredients play off each other — the tender beef, sweet and savory sauce, and crisp noodles all come together to create an unforgettable texture and flavor combo. Here are the key players you’ll want to gather before you start.

• Beef Flank Steak: Choose flank steak for its flavor and texture, slicing it thinly for quick cooking and tenderness.
• Shaoxing Rice Wine: This Chinese cooking wine adds depth and subtle complexity; if you can’t find it, a dry sherry works, but the Shaoxing is special.
• Kosher Salt: Provides balanced seasoning, but adjust if using fine table salt.
• Baking Soda: A secret ingredient that tenderizes the beef beautifully — don’t skip this step!
• Cornstarch: Helps lock in moisture on the beef and creates a nice coating for searing.
• Garlic and Yellow Onion: Aroma and sweetness bring the dish alive as they caramelize.
• Green Onions: Dividing whites and greens lets you build flavor layers perfectly.
• Granulated Sugar: The sweetness balances the soy sauce and builds that delicious caramelized glaze.
• Soy Sauce: The salty, umami backbone of the sauce.
• Rice Vermicelli Noodles: These thin noodles fry up crisp and act like little nests soaking up sauce — a game-changer here.
• Neutral Oil: Choose canola, vegetable, or sunflower oil for frying and stir-frying.
• Black Pepper: Adds just the right kick.

Variations

I like to switch things up sometimes based on what we have at home or what mood we’re in. Feel free to tweak this Easy Mongolian Beef with Fried Rice Noodles Recipe to suit your taste or dietary needs. The recipe is pretty forgiving, which makes it fun to make your own!

• Spicy Variation: When I want a little heat, I add a pinch of red pepper flakes or a drizzle of chili oil to the sauce for a spicy kick that my family loves.
• Vegetable Boost: Toss in thinly sliced bell peppers, snap peas, or shredded carrots during the onion stir-fry step to add color and crunch.
• Gluten-Free Friendly: Swap regular soy sauce for tamari or coconut aminos and double-check your rice noodles; many varieties are naturally gluten-free.
• Saucy Version: If you prefer more sauce, just double the sugar and soy sauce and add a splash of water — I’ve done it when serving over steamed jasmine rice, and it’s fantastic.

How to Make Easy Mongolian Beef with Fried Rice Noodles Recipe

Step 1: Marinate the Beef for Maximum Tenderness

Start by slicing your flank steak thinly — I like to put it in the freezer for about 20 minutes beforehand; it firms up the meat, making thin slicing so much easier and safer. Then, toss the beef with water, Shaoxing rice wine, salt, baking soda, cornstarch, and oil. Mix vigorously until the beef soaks up most of the liquid and is evenly coated. This step is key to getting that melt-in-your-mouth texture. I usually marinate it for at least 10-15 minutes, but if you have the time, letting it sit in the fridge overnight amps up flavor and tenderness even more.

Step 2: Fry the Rice Vermicelli Noodles to Crispy Perfection

While the beef marinates, heat about 1 to 2 inches of neutral oil in a wok or heavy pan until it reaches roughly 350°F — or use the chopstick trick (if the oil bubbles vigorously around the stick, it’s ready). Drop the dry rice vermicelli in carefully; the noodles will puff up quickly, usually in 30 seconds to a minute. Fry in batches if needed so they get crispy and light rather than soggy. Drain them on paper towels and set aside. You’ll love the contrast this crispy noodle nest brings to the dish.

Step 3: Sear the Beef and Build Layers of Flavor

Heat a few tablespoons of oil in your wok or pan over medium-high heat. Add the marinated beef in a single layer (don’t overcrowd — do this in batches if necessary) and sear until golden on each side but still juicy inside, about 1-2 minutes per side depending on thickness. Remove the beef and set it aside. This method locks in flavor and gives you that signature caramelized edge.

Step 4: Stir-Fry the Aromatics and Finish the Dish

In the same pan, keep about 1 to 2 tablespoons of oil. Toss in the minced garlic and stir-fry until fragrant — this only takes about 15-30 seconds, so don’t walk away! Add the sliced yellow onion and the white parts of the green onions, cooking just until they start to turn translucent and sweet. Return the beef to the pan along with black pepper, then drizzle the Shaoxing rice wine around the edges. Stir everything together, letting the alcohol cook off for about a minute. Finally, stir in the sugar and soy sauce. You’ll see the sauce thicken and caramelize, coating every tender piece of beef. Toss in the green parts of the green onions for a fresh pop of color and flavor, stir briefly, and you’re done!

Serve the Mongolian beef hot over your crispy fried rice noodles and get ready to savor every bite.

How to Serve Easy Mongolian Beef with Fried Rice Noodles Recipe

Garnishes

I like to top this dish with a sprinkle of toasted sesame seeds for a subtle nutty crunch and an extra handful of freshly chopped green onions for that vibrant green burst. Sometimes I also add a pinch of chili flakes if the family’s feeling spicy — it elevates the flavors without overpowering.

Side Dishes

Though the fried rice noodles bring carbs, I often serve this Mongolian beef alongside steamed or sautéed veggies like bok choy, snap peas, or broccoli. A light cucumber salad with rice vinegar dressing also complements the richness beautifully.

Creative Ways to Present

For dinner parties, I love making individual fried noodle nests and swirling the Mongolian beef on top for a stunning presentation. It feels fancy but takes no extra time. You can even line a platter with crisp lettuce leaves and serve the beef and noodles family-style — it’s fun and interactive!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I keep the beef and noodles together in an airtight container in the fridge. Because the noodles are fried initially, they hold up pretty well and don’t get too soggy. Try to eat leftovers within 2 days for the best texture and flavor.

Freezing

I’ve frozen the beef and sauce (without the fried noodles, which don’t freeze well) successfully. Just thaw overnight in the fridge and reheat gently on the stovetop. Then, freshly fry some vermicelli noodles when ready to serve for the best texture.

Reheating

To reheat, I prefer warming the beef gently in a skillet with a splash of water or additional Shaoxing wine to loosen up the sauce. Then I nestle it over freshly fried or steamed noodles for that restaurant-fresh feel.

FAQs

Final Thoughts

This Easy Mongolian Beef with Fried Rice Noodles Recipe has quickly become one of my family’s favorites because it feels special but is genuinely easy to make. I used to hesitate trying Mongolian beef at home, worried about ingredients or technique, but once I discovered this recipe and the trick of frying the rice noodles, it all clicked. It’s a perfect balance of sweet, savory, tender, and crispy that hits the spot every time. I really encourage you to give it a try—you won’t believe how restaurant-worthy it is in your own kitchen!

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