Delicious Mongolian Beef, quickly stir fried with udon noodles for a quick and easy meal that’s ready in a flash!
I love Mongolian Beef and it’s in regular rotation in my kitchen. I usually just cook up the beef and serve it over rice. I’ve recently been enjoying it stir fried with udon noodles and it’s been a delicious, quick and easy dinner that I thought deserved sharing.
If you’re not familiar with Mongolian Beef flavours, it’s best described as sweet and salty, with distinct notes of both from the soy sauce and sugar.
Added to the delicious sauce, are easy to use, shelf-stable udon noodles. These udon need no pre-cooking. Simply add them directly to your hot stir fry and cook until warmed through.
With just a short marinade time, this dish is ready in a flash and a great weeknight meal!
Cook’s Notes for Mongolian Beef Udon
This recipe uses soft udon noodles, that usually come packaged in individual, vacuum-packed packets. My brand (President’s Choice) is sold with 4 individual packets that are 200g (7 oz.) each. I love them because they don’t need pre-cooking. Simply add to your skillet or wok and warm through.
If you’re rushed, you can just set the beef to marinade on the counter for 10-15 minutes before stir frying
If you have time or want to start it in the morning, you can also pop your beef and marinade into a ziploc bag and let it marinade in the fridge for several hours or all day.
Mongolian Beef sauce is, by nature, on the sweet side. It’s kind of the unique feature of this dish. That said, you can certainly dial back the brown sugar in the sauce a bit if it’s too much so for your taste. (Though I always suggest trying it as written first, then going from there).
This is the same basic recipe I use for straight-up Mongolian Beef to serve on it’s own or over rice, if you want to try it that way, as well.
Mongolian Beef Udon
Delicious Mongolian Beef, quickly stir fried with udon noodles for a quick and easy meal!
Ingredients
- 1 lb. beef stir-fry strips or cut into strips
- 1 cup green onion diced, plus more for garnish
- 14 oz. udon noodles shelf stable
- 2 tsp vegetable oil
Marinade:
- 1/2 tsp baking soda
- 1 tsp white sugar
- 1 Tbsp cornstarch
- 1 Tbsp soy sauce
- 1 tsp rice vinegar
- 2 Tbsp vegetable oil
Sauce:
- 1/2 tsp ground ginger or 1 tsp fresh minced ginger
- 1 Tbsp garlic minced
- 1/2 cup soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 1 Tbsp cornstarch
Garnish:
- Sliced green onions s
- Sesame seeds
Instructions
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In a medium bowl, whisk together the marinade ingredients. Add beef to marinade and refrigerate for 30 minutes.
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Meanwhile, whisk together sauce ingredients and set aside.
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Heat the 2 tsp vegetable oil in a wok or skillet over medium high heat until quite hot. Add the beef strips and cook, stirring, until beef is cooked through. Add the green onion and cook, stirring, until the green onion softens and browns, slightly. Add the sauce and cook, stirring, for 1 minute. Add the udon noodles and stir gently to loosen the noodles, then cook, stirring, until the sauce thickens and noodles are well warmed through.
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Serve garnished with sliced green onion and sesame seeds.
Recipe Notes
Be sure to read the "Cook's Notes" in the original post, where I share some valuable tips, options, substitutions and variations for this recipe!
Made it tonight. Let it marinade for probably 3-4 hours. Everything was super easy. When I remake this recipe it will probably take 15 mins max. Super cheap too. It was delicious, thank you so much for the recipe.
So glad to hear, Bailey! Thanks so much :)
Have never had Mongolian beef before but couldn’t resist trying this receipe as we’re udon noodle fans. We don’t have beef that often & since the stir-fry cuts were on sale, decided to give this a try. Not much more to say than YUM!!!! Served with French green beans. A definite repeat!
Forgot the 10-star rating!
Thanks :)
So glad you enjoyed this! We don’t eat a ton of beef either, but whenever I see the stir fry strip on sale, this is the dish I think of :) You can also make this without the udon. Simply do the beef and sauce and simmer until thickened. Serve with rice and a veg for another great way to enjoy it. Thanks!
I’m going to look for the soft udon noodles as they certainly make this dish come together in no time at all. It looks great.
They do Karen! In my grocers, the shelf-stable udon are in with the dried Asian noodles.
I saw this recipe yesterday, shopped this morning, and made it tonight. It was just delicious. Thanks for a great recipe.
So glad you enjoyed it, Lisa :) Thanks!
Hi Jennifer, this looks so yummy! Can’t wait to make this! Quick question first, should the first ingredient for the sauce say 1 tsp fresh minced ginger? It says garlic, but then garlic is the next ingredient. Thanks !
Yes! Thanks for catching that. Definitely ginger :) Fixed it now.
Made this for dinner last night, it was so delish, totally hit the spot! Way better than takeout!
So glad you enjoyed it, Emma! Thanks :)
Oh wow – look at all those slurpy noodles covered in luscious sauce! Great recipe Jennifer – my kind of meal! I love udon noodles and the sweet sauce sound terrific.
Thanks so much, Tricia :)
Looks so good! I love udon noodles (too much) and would love to try your Mongolian beef version with them – cannot stop looking at this scrumptious dish!
Thanks Milena!
It’s been so long since I’ve had udon noodles so this is perfect timing! So much better on Friday night than take out too :)
Thanks Dawn :)
We’re going away for the weekend, but I’m already looking forward to making this next week! YUM!
Thanks Annie! I think you will enjoy this one ;)
I’ll always choose Udon noodles above rice, love that you swapped them. This looks amazing! Dinner soon!
Thanks Chris and yes, noodles over rice any day :)
I want to reach into my screen and grab a plate of this Jennifer! It looks simply mouthwatering!
Thanks Mary Ann :)
Mongolian beef is definitely a favorite around here too! And I absolutely LOVE udon noodles – they are just so slurp-tastic! Needless to say, I NEED to make this for dinner ASAP! I’m drooling and honestly wish I had this for breakfast!
Thanks Cheyanne and me, too! I’m always look at different ways to enjoy udon :)