Easy Mongolian Beef Recipe

This is the best, easy Mongolian Beef recipe you’ll ever have, and it comes with a twist that I love. Similar recipes are served with white rice, but this version is served with puffed rice noodles. The sauce soaks into the noodles giving it a unique and fantastic result. While it’s not “5 ingredients easy,” it is as simple as possible while remaining delicious. 

If you love Mongolian Beef, this is the recipe for you.

This Mongolian beef recipe is incredible, savory, and (in my opinion) better than any dish you will find in a restaurant.

If you want to feel like you are in a 5-star restaurant, then try this recipe this week!

Although P.F. Changs is not a 5-star restaurant, it used to be one of my favorite places.

Sides

Mongolian beef is normally served with rice. However, I love using puffed, thin rice noodles. These add a new dimension of texture that is incredible but underrated in Mongolian beef dishes.

Sauce

Depending on how much cornstarch you use, you can make this sauce thicker or thinner. If you like a thicker sauce, add a bit more cornstarch and cook it a little longer.

Dried Thin Rice Noodles

Note: Use Thin Rice Noodles, not regular-size rice noodles.

I like the Thai Kitchen Rice Noodles, but feel free to use your favorite brand!

Easy Mongolian Beef Recipe

Easy Mongolian Beef Recipe

You'll love the rice noodle that soaks up the flavorful sauce

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Servings: 2

Course: Main Course

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb filet mignon-slices into pieces of 2" long by 1/2" rectangles
• 1/2 cup chopped white onion
• 3 green onions- cut on a bias, 1/2 inch
• 2 cups cooking oil
• 2 tsp cornstarch
• 1/2 cup white mushrooms-quartered
• 1 1/2 tbsp dark soy sauce
• 2 1/2 tsp light soy sauce
• 1 tsp hoisin sauce
• 1 tsp red cooking wine
• 1 tsp sugar
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/3 package dried Chinese thin rice noodles
• 3 tbsp water
• 1 tsp oyster sauce
• 1/4 cup sesame seeds

Equipment

• 1 Wok
• 1 cooky sheet
• 1 spatula
• 1 ladle
• 1 slotted strainer
• 2 paper towels
• 1 French cook knife
• 1 cutting board
• 2 mixing bowls

Method

 

1. Marinate the filet for 15 minutes in a mixture of 1 tbsps of oil, cornstarch, dark soy sauce, 2 tsp light soy sauce, sugar, salt, and pepper
2. Heat the 2 cups of oil until hot. Test by dropping in a rice noodle. It's ready when the noodle instantly puffs up. Add the noodles in small batches, flip them over, and press down as soon as they puff up, You want all pieces to puff up, or they will be hard and won't soak up the sauce. Remove to drain on a paper towel on a cookie sheet
3. Remove all but 2 tablespoons of oil, and add the white onions, half of the green onions, and the mushrooms. Stir fry until the onions are translucent and the mushrooms have released moisture.
4. Add the marinated filet and stir until everything is coated. Let the beef cook, and then gently turn the beef over.
5. Make a thickening sauce of 3 tablespoons of water, 1 teaspoon of oyster sauce,1 teaspoon of cornstarch, 1/2 teaspoon of sugar, 1/2 teaspoon of light soy sauce, and a teaspoon of dark soy sauce,
6. Stir into the center of the wok and let it thicken, then stir with the beef and vegetables.
7. Put the rice noodles on a platter and spoon the beef mixture over the top of the noodles
8. Sprinkle the dish with the remaining green onions and sesame seeds.
9. Serve and enjoy.

Notes

Note:

The following ingredients are available through Amazon:

• Dark soy sauce
• Hoisin Sauce
• Chinese dried thin rice noodles 
• Oyster Sauce

This post was all about the best easy Mongolian beef recipe!

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