You can make this dish paleo and gluten-free by using paleo-friendly pappardelle, or any flat pasta of your choice.
These noodles are ridiculously easy and ridiculously delicious. Mongolian Beef Noodles are a perfect one-pot, weeknight dinner made with Asian pantry staples. This recipe is super customizable too - you can adjust the spice level, the sauciness, the saltiness, without drifting away from its intended taste.
The easiest Mongolian Beef Noodles you’ll ever have, and the most delicious. It’s a winner all around.
Mongolian Beef Noodles
Yield: 4
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Mongolian Beef Noodles are a one-pot weeknight dinner made of Asian pantry staples.
Ingredients
- 8 oz pappardelle, wide egg, or Asian flat noodles
- 1 lb thinly sliced flank steak
- 1 2-inch piece of ginger, thinly sliced into matchsticks
- 2-3 large garlic cloves, thinly sliced
- 2 scallions, chopped into 1-inch pieces
- ½ white onion, sliced into thin strips
- 3 tbsp soy sauce, tamari, or coconut aminos
- 2 tsp toasted sesame oil (divided)
- 1 tsp coconut sugar (can sub brown sugar)
- 1/4 tsp molasses (optional)
- 1 tsp tamarind paste (optional)
- 1 tsp chili flakes, plus more for topping
- juice of 1 lime
- Optional: 1 scallion shoot, thinly sliced at an angle (for garnish)
Instructions
- Cook your noodles according to package directions and set aside.
- Drizzle 1/2 tsp toasted sesame oil on a skillet over medium heat. Add the thinly sliced steak and cook until browned, 3-4 minutes per side. Remove and wipe pan clean.
- Add another 1/2 tsp of sesame oil and add the ginger matchsticks, garlic, and onions. Saute for 2-3 minutes, until softened and translucent.
- Set heat to medium-low and add 1 tsp sesame oil, coconut aminos, coconut sugar, scallions, and chili flakes. Let the sauce simmer until slightly thickened, 1-2 minutes. Add more coconut aminos or coconut sugar to taste and to adjust consistency, if needed.
- To finish, add the steak and let it finish cooking in the sauce. Then toss the noodles and finish with juice of 1/2 lime. Serve with remaining lime wedges on the side.
Notes:
This recipe is adapted from Lindsey Baruch from LindseyEatsLa.