Delicious Mongolian Beef, quickly stir fried with udon noodles for a quick and easy meal that's ready in a flash! An easy and delicious weeknight meal.
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!
Beef - I love the "Stir Fry Beef Strips" for this dish, that are often easily available in the meat counter. If unavailable, pick up any piece of beef steak and cut it into strips yourself. I find cutting the beef when partially frozen makes it easier to cut into thin strips, so if you are taking some beef from the freezer, keep this in mind.
Udon Noodles - this recipe makes use of shelf-stable udon noodles, for a quick and easy meal, though you can use frozen udon as well. I like to soak them in hot water before adding to the pot. If starting with dried udon noodles, you will need to boil them first, before adding to the pot.
You will also need - Green onion, vegetable oil, baking soda, white sugar, cornstarch, soy sauce, rice vinegar, ginger and brown sugar.
If you're rushed, you can just set the beef to marinade on the counter for 10-15 minutes before stir frying, instead of the longer marinade. A litte marinade time is better than none, but longer marinating is better if you have the time.
If you want to start this dish 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 until dinner time.
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. So if you enjoy the beef and sauce flavour, you may want to try it that way, as well.
Mongolian Beef Udon
- 1 lb. beef strips (stir-fry strips or a larger piece of beef steak, cut into strips)
- 1 cup green onion (diced, plus more for garnish)
- 14 oz. udon noodles (shelf stable)
- 2 tsp vegetable oil (for frying beef)
- 1/2 tsp baking soda
- 1 tsp white sugar
- 1 Tbsp cornstarch
- 1 Tbsp soy sauce
- 1 tsp rice vinegar
- 2 Tbsp vegetable oil
- 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
- Sliced green onions s
- Sesame seeds
- In a medium bowl, whisk together the marinade ingredients. Add beef to marinade and refrigerate for 30 minutes.
- Meanwhile, whisk together sauce ingredients and set aside.
- Heat the 2 tsp. of 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.
- Serve garnished with sliced green onion and sesame seeds.