This recipe turns flank steak and ramen into a cozy classic you’ll be craving every week.
Whenever I’m feeling under the weather, there’s one thing that revitalizes my appetite: a piping hot bowl of brothy noodles. For me, it is pure comfort. And when it comes to aromatics, the more ginger and garlic, the better. This recipe for Mongolian beef noodles is a yummy comfort dish that comes together in under an hour. It somehow manages to consistently hit the spot, whether I’m miserable with a winter cold or just craving a nostalgic favorite.
For years, I avoided cooking steak altogether. I never really bothered to learn the proper technique and, frankly, I managed to convince myself that I didn’t enjoy steak that much anyway. The only beef I ever cooked was ground, which felt foolproof to me – I never had to coddle it or worry that I’d overcook it.
But then, one day, I decided to give steak a try. To my surprise, I found it to be far simpler than I’d imagined. Recipes like this one in particular really come to life when a quality flank steak is added. This is a dish you’ll absolutely want to keep on hand, no matter the season or occasion.
Are Mongolian Beef Noodles Healthy?
Thanks to the flank steak, this dish delivers a good amount of protein and iron. It also keeps sodium levels somewhat lower than many of its takeout counterparts by using low-sodium chicken broth and low-sodium soy sauce. If you’d like to lighten this dish and make it a bit less calorie-dense, you can use zucchini (“zoodles”) or shirataki noodles in lieu of ramen to make this dish low-carb. In the past, I’ve used 1/4 cup of brown sugar instead of the full 1/2 cup, and the dish still turned out absolutely delicious, so that’s also an option if you’re looking to lower the sugar content.
A Brief History of Instant Ramen
Mongolian beef noodles can be made using a variety of noodle types, including udon, rice noodles, egg noodles, or ramen, depending on the recipe. For this dish, we’re using the ever-versatile ramen noodles.
Fast-cooking instant ramen noodles were invented by Taiwanese-Japanese inventor and businessman Momofuku Ando, in the late 1950s. Ando, the founder of Nissin Foods, wanted to come up with a convenient and affordable meal solution to help feed the growing post-war population in Japan. After experimenting with different methods, he developed a technique for flash-frying noodles, which drastically reduced cooking time. His creation, “Chikin Ramen,” was an instant success and yielded a hot, filling meal in just a few minutes’ time. Instant ramen continued to evolve over the years, with new flavors and packaging formats to meet a rapidly growing demand worldwide. In 1971, Ando took the idea a step further by introducing Cup Noodles, a portable version that became one of the most ubiquitous convenience foods on the market. In 2025, instant ramen is a multi-billion-dollar industry and something of a global culinary phenomenon.
How do I store leftovers?
Store leftover Mongolian beef noodles in an airtight container in the fridge for up to 3 days. You can also make a large batch and transfer to a freezer-safe container where it will keep in the freezer for up to 6 months.
Serving Suggestions
This is a pretty substantial dish that is fantastic on its own, but there are a few sides that I believe really make it shine even more. If you’re looking to plan a more robust menu around these Mongolian beef noodles, I’d recommend including either these Sautéed Green Beans or these Air-Fryer Frozen Green Beans that you can make in a pinch. These noodles also pair wonderfully with Air-Fryer Wontons and these Air-Fryer Potstickers. Add this savory and easy 10-minute Bok Choy and you’ve got a complete menu.
Ingredients
- 1 1/2 pounds flank steak thinly sliced against the grain
- 4 1/2 tablespoons cornstarch
- 1/4 cup vegetable oil
- 1 small yellow onion thinly sliced
- 1 green bell pepper thinly sliced
- 8 ounces ramen noodles uncooked
- 2 tablespoons sesame oil
- 2/3 cup low-sodium soy sauce
- 1/2 cup packed brown sugar
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1 1/2 cups low-sodium chicken broth
- 2 pinches red pepper flakes
- 1/4 cup green onions chopped
Instructions
- Place steak slices in a large ziploc bag with cornstarch and shake well until each piece is coated.
- Heat vegetable oil in a non-stick skillet. Add beef in batches and cook until browned, adding more oil during cooking if needed. Remove beef and set aside.
- In the same skillet, sauté yellow onions and green bell pepper until soft. Remove and set aside.
- While the onions and peppers are cooking, cook ramen noodles according to package instructions.
- In the same skillet, add sesame oil, soy sauce, brown sugar, garlic, ginger, chicken broth, and red pepper flakes. Cook over medium heat until sauce thickens slightly, about 5-10 minutes.
- Return the beef, yellow onion, and bell pepper to the skillet.
- Add cooked noodles and toss everything until well combined. Serve immediately with the green onions as a garnish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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