There is something truly irresistible about the blend of sweet, savory, and tangy flavors that come together in this Mongolian Beef Stir-Fry with Ramen Recipe. Tender slices of marinated flank steak seared to perfection mingle with vibrant bell peppers and onions, all drenched in a luscious sauce that clings beautifully to every strand of perfectly cooked ramen noodles. This dish is a fantastic way to bring the bold tastes of Mongolian-inspired cooking right to your kitchen in just about 35 minutes, creating a meal that feels both comforting and exciting. If you love meals that satisfy both your cravings and your appreciation for fresh, colorful ingredients, this recipe will quickly become a go-to favorite.
Ingredients You’ll Need
The magic of this Mongolian Beef Stir-Fry with Ramen Recipe comes from its smart combination of simple yet essential ingredients. Each one plays a unique role, creating layers of flavor, texture, and color that elevate the dish beyond ordinary stir-fry fare.
- Flank steak: Thinly sliced against the grain to ensure tender bites that soak up the marinade perfectly.
- Soy sauce (for marinating and sauce): Adds umami richness and depth essential for authentic savory flavor.
- Cornstarch: Locks in the moisture of the beef and creates a velvety texture in the stir-fry sauce.
- Garlic and fresh ginger: Provide aromatic warmth and a subtle zing that brightens the whole dish.
- Vegetable oil: Ideal for high-heat stir-frying to get that beautiful sear and crispness.
- Hoisin sauce: Brings a touch of sweetness and complexity that balances the savory elements.
- Brown sugar: Adds caramel notes that elevate the sauce’s flavors.
- Rice vinegar: Introduces a slight tang to keep the palate lively and fresh.
- Sesame oil: A little drizzle infuses the dish with nutty, toasty aroma that’s unmistakably Asian-inspired.
- Ramen noodles: Cooked to chewy perfection for that comforting noodle base everyone loves.
- Bell peppers and onion: Thinly sliced for crunch, color, and natural sweetness.
- Green onions and sesame seeds: Fresh garnishes that add contrast and a finishing touch of elegance.
How to Make Mongolian Beef Stir-Fry with Ramen Recipe
Step 1: Marinate the Beef
Start by thinly slicing your flank steak against the grain — this is crucial for keeping your beef tender once cooked. Toss the slices into a bowl with 2 tablespoons of soy sauce, 1 tablespoon cornstarch, minced garlic, and freshly grated ginger. Letting the beef marinate for 15 to 20 minutes lets those savory and aromatic flavors penetrate deeply, setting the stage for a mouthwatering stir-fry.
Step 2: Prepare the Stir-Fry Sauce
While the beef is soaking up those fantastic flavors, whisk together the stir-fry sauce ingredients: 1/4 cup soy sauce, hoisin sauce, brown sugar, rice vinegar, and a teaspoon of sesame oil. Stir gently until the sugar dissolves. This sauce is where the magic happens — sweet, tangy, and packed with umami — ready to coat every morsel later on.
Step 3: Cook the Ramen Noodles
Next, cook your ramen noodles according to the package instructions. This is usually a quick boil until just tender. Be sure to drain them well because you don’t want excess water diluting the flavors when everything comes together later.
Step 4: Stir-Fry the Beef
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Spread your marinated beef slices in a single layer and let them sear without crowding, cooking each side for 2 to 3 minutes until nicely browned. Once done, remove the beef from the pan and set it aside — these caramelized edges bring incredible flavor.
Step 5: Stir-Fry the Vegetables
Using the same skillet, add another 2 tablespoons of vegetable oil and toss in your thinly sliced red and yellow bell peppers along with the onion. Stir-fry these for 3 to 4 minutes, just enough to maintain their bright colors and deliver a tender-crisp bite that adds freshness and bite.
Step 6: Combine Ingredients
Return the cooked beef to the skillet with your sautéed veggies. Pour in the prepared stir-fry sauce, stirring everything thoroughly so the sauce glazes each piece of beef and vegetable evenly. Cook for another 1 to 2 minutes, allowing flavors to meld and the sauce to thicken slightly — your kitchen will smell fantastic at this stage!
How to Serve Mongolian Beef Stir-Fry with Ramen Recipe
Garnishes
One of the joys of this Mongolian Beef Stir-Fry with Ramen Recipe is how simple garnishes like chopped green onions and a sprinkle of toasted sesame seeds add that perfect finishing touch. They introduce a little crunch, freshness, and visual contrast that makes the dish pop on your plate and excite every bite.
Side Dishes
To round out your meal, pair this stir-fry with some light sides such as steamed bok choy or a crisp Asian cucumber salad. Both offer cool, refreshing textures that balance the rich sauce and hearty beef noodle combination beautifully.
Creative Ways to Present
If you want to impress guests or turn this into a fun meal experience, serve the Mongolian Beef Stir-Fry over individual nests of ramen noodles on elegant plates, then drizzle any extra sauce over the top. Alternatively, present it family-style in a large vibrant bowl so everyone can dig in and savor the colorful, aromatic feast.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Mongolian Beef Stir-Fry with Ramen Recipe, transfer them into an airtight container and store in the refrigerator. They will stay fresh for up to 3 days, making for an easy and delicious next-day lunch or dinner option.
Freezing
You can freeze the stir-fried beef and vegetables, but it’s best to keep the noodles separate to avoid sogginess. Pack them in freezer-safe containers or heavy-duty bags and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for the best texture.
Reheating
Reheat the beef and veggies gently in a skillet over medium heat, stirring occasionally to warm evenly. Reheat noodles by briefly plunging them into boiling water or microwaving for a short time. Combine everything just before serving to keep noodles from getting mushy and preserve the delightful textures of the dish.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak is ideal for its tenderness and flavor, you can substitute with skirt steak or sirloin, just ensure to slice thinly against the grain to keep it tender.
What if I don’t have hoisin sauce? Can I still make this?
You can! Hoisin sauce adds a sweet and tangy depth, but if unavailable, try substituting with a mixture of soy sauce and a small amount of honey or molasses to mimic its sweetness and richness.
Is this dish spicy? Can I add heat?
The original Mongolian Beef Stir-Fry with Ramen Recipe is not spicy, but feel free to add sliced fresh chili, chili flakes, or a dash of sriracha to inject heat according to your preference.
Can I make this recipe vegetarian or vegan?
Definitely. Swap the beef for firm tofu or tempeh, and ensure to use vegan-friendly hoisin and soy sauces. The technique and sauce pair beautifully with plant-based proteins too.
How can I make this healthier?
Use low-sodium soy sauce, increase the amount of vegetables, and consider whole wheat ramen or brown rice noodles to boost fiber and nutrients for a healthier twist without sacrificing flavor.
Final Thoughts
If you’re craving a dish that brings together bold flavors, vibrant veggies, and comforting noodles all in one bowl, this Mongolian Beef Stir-Fry with Ramen Recipe is a must-try. It’s quick enough for weeknights yet satisfying enough to feel special. I promise, once you give it a go, it will become your favorite way to enjoy an Asian-inspired meal at home. So grab your ingredients, roll up your sleeves, and get ready to delight your taste buds!
Print
Mongolian Beef Stir-Fry with Ramen Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese-American
Description
A flavorful Mongolian Beef Stir-Fry served over tender ramen noodles, combining thinly sliced marinated flank steak with colorful bell peppers and onions in a savory hoisin-soy glaze. This quick and easy stir-fry recipe brings a delightful balance of sweet, salty, and tangy flavors on your dinner table in just 35 minutes.
Ingredients
Beef Marinade
- 1 lb flank steak (thinly sliced against the grain)
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
Stir-Fry Sauce
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Main Stir-Fry
- 2 tbsp vegetable oil (for stir-frying beef)
- 2 tbsp vegetable oil (for stir-frying vegetables)
- 1 red bell pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
- 1 onion (thinly sliced)
- 2 packages ramen noodles (cooked according to package instructions)
Garnish
- 2 green onions (chopped)
- Sesame seeds (for garnish)
Instructions
- Marinate the Beef: Thinly slice the flank steak against the grain. In a bowl, combine the beef with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, minced garlic, and grated ginger. Stir well to coat evenly and let it marinate for 15-20 minutes to develop flavor and tenderize.
- Prepare the Stir-Fry Sauce: In a small bowl, mix together 1/4 cup soy sauce, hoisin sauce, brown sugar, rice vinegar, and sesame oil until the sugar dissolves completely. Set the sauce aside until ready to use.
- Cook the Ramen Noodles: Prepare the ramen noodles according to the package instructions, usually boiling them until tender. Drain the noodles thoroughly and set aside for serving.
- Stir-Fry the Beef: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and cook for 2 to 3 minutes on each side until browned and cooked through. Remove the beef from the skillet and set aside.
- Stir-Fry the Vegetables: In the same skillet, add another 2 tablespoons of vegetable oil. Toss in the thinly sliced red and yellow bell peppers along with the onion. Stir-fry for 3 to 4 minutes until the vegetables are tender but still crisp.
- Combine Ingredients: Return the cooked beef to the skillet with the vegetables. Pour in the prepared stir-fry sauce and stir everything together to coat the beef and vegetables evenly. Cook for an additional 1 to 2 minutes until the sauce is heated through and slightly thickened.
- Serve: Divide the cooked ramen noodles among bowls. Spoon the Mongolian beef and vegetable mixture on top of the noodles. Garnish with chopped green onions and a sprinkle of sesame seeds for added flavor and presentation.
Notes
- For best texture, slice the flank steak thinly against the grain to keep it tender.
- If you prefer less sugar, reduce the brown sugar by half in the stir-fry sauce.
- Use fresh garlic and ginger for maximum flavor impact.
- Vegetables can be swapped or added, such as broccoli or snap peas, for variety.
- This recipe can be doubled for larger gatherings easily.
- For gluten-free version, use gluten-free soy sauce and hoisin sauce.
