Mongolian Beef and Broccoli with Noodles – your new favorite dinner recipe. We are talking about savory, sweet, tangy, garlicky sauce smothered over tender strips of beef and perfectly cooked broccoli, all coming together in under 30 minutes plus easy clean-up!
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Just when I think I’ve recreated all the Asian dishes I love at home, I come across Mongolian Beef when perusing my favorite take-out chain’s menu online. How could I have forgotten about my love for this deliciously beefy, savory, tasty noodle dish I used to order seemingly non-stop before I had kids.
Well, I just had to remedy that situation, stat. Using my favorite, quick noodle cheat of cooked packaged ramen noodles (so easy to use, just cook the noodles and pitch the flavor packet) and adding the simple pantry staples for the sauce, thinly sliced beef, and broccoli, I was able to put this dish together just about as quickly as everyone in my family wolfed it down. I call that a win!
Why Mongolian Beef Recipe Works
Okay, here’s the nitty gritty on why I love this particular recipe for Mongolian beef so darn much.
Pantry staples — Guys, I can’t get enough of these easy sauces using just stuff I have in my pantry! It takes so much stress out of cooking when you start with simple ingredients. It’s key!
Thinly sliced beef — Save time by purchasing beef that’s already sliced thin. It’s usually packaged as “stir fry beef” in the meat department.
Ramen — I just love these noodles for their versatility. Plus, they cook quickly and are so inexpensive, yet still delicious!
Broccoli — Okay while I’m usually all for veggie substitutions in recipes, there’s just something about the broccoli, that, for me, is a MUST. Substitute if you will but I just don’t think this recipe can be the same without the tender, sauce-covered florets of broccoli with every bite.
Great the next day — That’s right, if your family doesn’t scarf it down on the first night like mine does, this beef and broccoli dish makes great leftovers. Keeps in the fridge for up to 4 days.
Here’s How you Make Mongolian Beef
- Cook the ramen noodles according to package directions, drain, and set aside.
- Whisk together the soy sauce, vinegar, water, brown sugar, garlic, sriracha, and hoisin in a small bowl and set that aside.
- Heat oil up in a large skillet (or wok if you have it) over medium-high heat. Saute the beef/steak in the oil for 5-6 minutes. Add the broccoli and saute it another 3-4 minutes with the beef.
- In another small bowl, stir together the cornstarch and water to make a slurry.
- Add the sauce to the broccoli and beef and bring it to a boil, then add the cornstarch slurry and stir till the sauce begins to thicken. Reduce heat to low.
- Finally, add the ramen in and combine. Garnish with green onions and serve.
Ideas for Customizing this Recipe
- No ramen? No problem. You can add any noodle really in this Mongolian beef recipe. Soba, udon, or rice noodles are yummy too. Or substitute spaghetti, angel hair pasta, or egg noodles.
- I know I love the broccoli in this dish but you could also use cauliflower, green beans, mushrooms, asparagus, or a mixture of veggies if you like.
- Swap the beef out for chicken, pork, or even tofu. All delicious!
- I’ve been known to add a sprinkle or two of chopped peanuts over the top of this dish for added texture and crunch. Yum!
- Sprinkle some sesame seeds (white or black will work) in addition to the green onion for a little crunch if you don’t want to use peanuts.
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