Mongolian beef and broccoli stir fry noodles
Better than takeout, this Mongolian beef stir fry noodles also includes a good amount of veggies for a wonderful weeknight dinner.
Ingredients
 | 500 g (1 lb) of any type of cut of beef such as flank steak, sirloin, or even filet |
 | 2 cups of fresh broccoli. You can also use frozen broccoli, just let it cook longer on the stovetop. |
 | 1 Spring onion, the green part of a spring onion, chopped and served on top. |
 | (Optional) 1/2 carrot, grated |
 | 500 g (1 lb) of any type of Asian-style noodles, egg noodles or rice noodles. I’m using egg noodles. |
 | 2 tablespoons of vegetable oil |
 | 2 tablespoons of cornstarch (maize starch) to coat the beef. You can also use all-purpose flour. |
 | 1/4 teaspoon of plain or toasted sesame seeds |
Spices and flavoring for the sauce:
 | 4 tablespoons of soy sauce, low-sodium if possible |
 | 1/4 teaspoon of ground ginger powder |
 | 1 teaspoon of brown sugar |
 | 1/4 teaspoon of garlic powder or flakes |
 | 1 cup of any type of beef stock or beef broth. |
 | Pinch of salt and pepper |
How to make this mongolian beef and broccoli stir fry noodles
- Cook the noodles in a large pot according to package instructions, then drain.
- Slice the steak into thin strips.
- Coat the steak with cornstarch, shaking off any excess.
- Mix the sauce ingredients in a small bowl, then marinate the steak for 15–30 minutes, reserving the marinade.
- Cook the steak in a large wok with vegetable oil over medium heat for about 4 minutes.
- Remove the beef and set aside.
- Sauté the broccoli and optional carrots in the wok with the remaining marinade until tender.
- Return the beef and noodles to the wok and toss until everything is evenly coated in sauce.
- Garnish with sesame seeds and chopped spring onions.
- Serve warm.
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)
- 500 g of egg noodles or rice noodles (1 lb)
- 2 cups of broccoli
- 1/2 grated carrot (optional)
- 1 chopped spring onion
- 1/4 teaspoon of sesame seeds
- 2 tablespoons of vegetable oil
- 3 tablespoons of cornstarch
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.
