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Mongolian Beef Noodles
with bell peppers / snow peas

Active: 40 min Total: 40 min

For maximum flavor and texture, the steak in this noodle stir-fry is coated in cornstarch and shallow-fried in oil before being tossed with noodles and a rich, savory sauce.
Smarts: Put the steak in the freezer for 15 minutes before you start making this meal. Steak is easier to slice thin if it's very cold.

Ingredients

Servings:
4
Metric
Mongolian Beef Noodles:
  • Flank steak - 1 lb, thinly sliced against the grain (sub any variety of steak)
  • Bell peppers, green - 1, thinly sliced
  • Noodles, lo mein - 8 oz (sub spaghetti)
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Cornstarch - 2 Tbsp + 1 Tbsp
  • Oil, cooking - 3 Tbsp
  • Water - 1 Tbsp
  • Snow peas, fresh or frozen - 10 oz (sub snap peas)
Mongolian Stir-fry Sauce:
  • Garlic - 4 cloves, chopped
  • Stock, any type - 1 1/4 cup
  • Soy sauce, low-sodium - 1/3 cup
  • Brown sugar - 3 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Red pepper flakes (opt) - 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Chill steak - Place steak in the freezer for 15 minutes. (This will make it much easier to slice thinly.)
  2. Bell peppers / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Make sauce - Combine garlic, stock, soy sauce, brown sugar, toasted sesame oil, and red pepper flakes. (Can be done up to 5 days ahead)
  4. Cook noodles - Cook noodles according to package instructions. If making ahead, toss with some oil to help prevent sticking. (Can be done up to 2 days ahead)
  5. Slice steak - Thinly slice steak against the grain. Toss with salt and pepper and then toss with first portion of cornstarch.

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Make

  1. Heat a wok or skillet with cooking oil over medium heat. When oil is hot, add steak in a single layer. Cook steak, without stirring, until golden brown on one side, 2 to 3 minutes. Use a spatula to flip steak and continue cooking, stirring occasionally, until steak is just cooked through, ~2 minutes more. Transfer steak to a paper towel-lined plate and set aside.
  2. To remaining oil in the wok, add bell peppers and saute for ~2 minutes to get started cooking.
  3. Add sauce and bring to a simmer.
  4. Whisk together second portion of cornstarch and water. Stir into simmering sauce. Simmer for 2 minutes until sauce thickens slightly.
  5. Add snow peas and cook for 1 minute.
  6. Add noodles to pan and stir to coat in sauce.
  7. Remove wok from heat and stir in steak.
  8. Serve noodles with some extra red pepper flakes or some hot sauce if you’d like. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (66)
Gluten-free (5)
Paleo (2)
Vegetarian (13)

49 reviews

Really bland

By: Matt
Posted: Sep 02, 2020
Diet: Original
0 Helpful

Made seared flank steak on the side, using the extra sauce (always make extra sauce) as a quick pan-marinade. Both loved it!

By: Dustin
Posted: Jun 18, 2020
Diet: Vegetarian
0 Helpful

Wow! We love international flavors and have found that others' mongolian beef recipes are complex and disappointing. This was straight forward cooking and fantastic flavors.

By: andrea
Posted: Jun 16, 2020
Diet: Original
0 Helpful

WOW! This was delicious. I am not the biggest fan of zoodles, so I was skeptical, but I really loved them in this. I wish I made more! I will definitely make this again. It felt pretty easy too.

By: Kimberly
Posted: Jun 11, 2020
Diet: Paleo
0 Helpful

Better than take out. I didn't find this time consuming in the wok at all. Overall very happy but I would have liked to add more veggies to even out the pasta to veggie ratio. Got to hide them when you can!

By: Talia
Posted: Jun 04, 2020
Diet: Original
0 Helpful

SUPER DELICIOUS. Tastes like take out. You don’t have the double sauce (like i normally do). I add some frozen stir fry veggies too.

By: Julia
Posted: Jun 03, 2020
Diet: Original
0 Helpful