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!
- 1 lb. beef (stir-fry strips or cut into strips)
- 14 oz. udon noodles (shelf stable)
- 2 tsp vegetable oil
- 1/2 tsp baking soda
- 1 tsp 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 garlic)
- 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 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 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.
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!