Mongolian beef stir fry noodles with broccoli
Better than takeout, this Mongolian beef stir fry noodles also includes a good amount of veggies for a wonderful weeknight dinner.
Main ingredients:
 | Beef steak – any type of cut of beef such as flank steak, sirloin, or even filet which is a finer and more expensive cut of beef. |
 | Broccoli – fresh broccoli. You can also use frozen broccoli, just let it cook longer on the stovetop. |
 | Spring onions – the green part of a spring onion, chopped and served on top. |
 | (Optional) Carrot – fresh grated carrot |
 | Asian-style noodles – any type of egg noodles or rice noodles. I’m using egg noodles. |
 | Vegetable oil – any type of vegetable oil to cook the beef and the vegetables. |
 | Cornstarch – any type of cornstarch (maize starch) to coat the beef. You can also use all-purpose flour in a pinch. |
 | Sesame seeds – plain or toasted sesame seeds |
Spices and flavoring for the sauce:
 | Soy sauce – regular or low sodium soy sauce that is salty, not sweet. |
 | Ginger – ground ginger powder for flavor |
 | Brown sugar – for a touch of sweet to counteract the soy sauce |
 | Garlic – garlic powder or flakes |
 | Rice vinegar – for a touch of sour |
 | Beef stock – any type of beef stock or beef broth. |
 | Pinch of salt and pepper |
Beef stir fry is one of the most popular dishes in the world, and it’s easy to see why. Combine it with some delicious noodles and broccoli in a rich soy sauce and you have a meal that is better than takeout.
The beef marinates in an Asian-style sweet and savory mixture that results in a tender, juicy piece of meat.
It is then cooked along with the broccoli in a hot wok on the stove and then combined with the noodles. (If you have an air fryer, you can also consider cooking the Mongolian beef in the air fryer.)
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Mongolian beef stir fry noodles with broccoli
Equipment
Ingredients
- 500 g of beef (flank steak) (1 lb)
- 3 tablespoons of cornstarch
- 2 cups of broccoli
- 1 chopped spring onion
- 500 g of egg noodles or rice noodles (1 lb)
- 2 tablespoons of vegetable oil
- 1/4 teaspoon of sesame seeds
- 1/2 grated carrot (optional)
Sauce
- 1/4 teaspoon of ginger powder
- 1/4 teaspoon of garlic powder
- 1 teaspoon of brown sugar
- 4 tablespoons of soy sauce (low-sodium if possible)
- 1 cup of beef stock
Instructions
- In a large pot, cook the noodles according to package instructions.
- Once the noodles have been cooked, drain the water.
- Cut the steak into thin strips.
- Place the steak in a bowl and cover with the cornstarch, removing any excess.
- In another small bowl, mix the ingredients for the sauce and add the steak in to marinate for around 15-30 minutes. (Reserve the marinade for later.)
- In a large wok or saucepan, cook the steak at medium heat for 4 minutes with the vegetable oil.
- Move the beef to a separate plate.
- Add the broccoli and (optional) carrots to the wok and cook in the meat sauces and the rest of the marinade until softened.
- Add the beef and the noodles back into the wok and mix throughly until the sauces cover everything.
- Sprinkle with sesame seeds and spring onions.
- Serve while warm.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
This delicious Mongolian beef stir fry noodles dish can be served by itself, or with a starter like these fresh chicken spring rolls or these frozen potstickers, prepared in the Instant Pot.
How to store it?
You can prepare this Mongolian beef stir fry noodles with broccoli at least a few hours in advance, and leave it in the fridge in a glass container.
When ready to eat, warm it back up in the microwave for 1-2 minutes.
