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Easy Mongolian Beef with Fried Rice Noodles anchors weeknight dinners with that irresistible takeout flavor and satisfying crunch in every bite. Thinly sliced flank steak soaks up a deeply savory marinade then gets stir-fried to glossy perfection. Nestled over a crisp nest of fried rice vermicelli, it quickly becomes a family favorite that disappears almost as soon as it hits the table.
Frequent requests from my family for this one always put a smile on my face. The crispy rice noodle bed is the secret touch that makes everyone ask for seconds.
Ingredients
- Flank steak: Thinly sliced for quick cooking and maximum tenderness. Look for good marbling and slice against the grain.
- Shaoxing rice wine: Brings rich aroma and complexity. Use real Shaoxing for best authenticity or dry sherry as a backup.
- Baking soda: Tenderizes the beef so do not skip this step.
- Cornstarch: Helps seal in juices and create that signature silky texture. Opt for non clumpy brands.
- Neutral oil: Use vegetable or canola for frying and marinating. Avoid highly fragrant oils.
- Cracked black pepper: Adds punchy dimension. Freshly cracked is best.
- Granulated sugar: Balances savory notes. Choose pure cane sugar for cleaner caramelization.
- Soy sauce: Forms the foundation of the sauce. Use regular for classic depth and color.
- Garlic: Aromatic backbone. Freshly minced delivers the most flavor.
- Yellow onion: Adds sweetness and texture. Yellow is best as it becomes tender and mild.
- Green onions: Both white and green parts enhance layers of taste. Pick firm stalks with vivid green tops.
- Rice vermicelli: Creates the crispy noodle base. Choose medium thickness for the best crunch.
- Oil for frying: Go for a neutral oil with a high smoke point.
Instructions
- Marinate the Beef:
- Combine the thinly sliced flank steak with water, Shaoxing rice wine, salt, and baking soda in a mixing bowl. Use your hands or chopsticks to mix vigorously until the beef has absorbed most of the liquid. This helps the steak stay juicy and tender. Stir in the cornstarch, making sure each piece is well coated. Finally, add the neutral oil and mix until every piece glistens. Let it marinate for at least ten minutes or up to overnight in the refrigerator for a deeper flavor and silkier texture.
- Fry the Vermicelli Nest:
- While your beef marinates, fill a wok or large pan with enough oil to submerge a handful of rice vermicelli. Heat it to about three hundred fifty degrees Fahrenheit. Test the oil by dipping in a wooden chopstick or a noodle — it should bubble instantly. Carefully place in dry rice noodles, allowing them to puff rapidly in the oil. This step takes less than a minute per batch. Remove crispy noodles promptly and let them drain on paper towels.
- Sear the Beef:
- Heat more oil in your wok or sauté pan over medium high heat. Add the marinated steak in a single layer, spreading out the slices so they sear rather than steam. Let each side brown just until cooked through and golden. Use tongs to flip for even caramelization. Work in batches for best results and remove beef to a plate once done.
- Stir Fry Aromatics and Vegetables:
- Pour off excess oil, leaving just enough to coat the pan. Add the minced garlic and stir it constantly for about twenty seconds until it smells fragrant. Scatter in the sliced onion and the white parts of the green onion. Stir fry these until the onion softens a little but still has some crunch, about two minutes.
- Combine Beef with Sauce:
- Return all the seared beef to the pan. Sprinkle in cracked black pepper. Let it mingle with the aromatics for a burst of flavor. Pour Shaoxing rice wine around the edges of the hot pan and stir. Let it cook off for half a minute while scraping up the caramelized bits from the bottom.
- Add Sugar and Soy Sauce:
- Sprinkle in sugar then pour in the soy sauce. Stir to coat the beef and vegetables completely. Continue tossing over heat so the sauce starts to cling and caramelize onto the beef, forming a shiny glaze.
- Finish with Green Onions:
- Add the green tops of the green onion right at the end. Stir fry just enough to blend flavors but keep their color vivid. This step adds crunch and brightness to the finished dish.
- Serve:
- Lay a nest of crispy fried rice vermicelli onto each plate. Mound the glossy Mongolian beef on top. Serve while piping hot for the ultimate contrast of textures.
I always sneak a taste as soon as the beef is glazed. Because the rice wine and aromatics transform the beef moment into something almost restaurant magic. I loved watching my kids crunch into those noodles the first time and look up with wide eyes.
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to three days. Store the crispy noodles separately so they do not lose crunch. Reheat the beef gently over low heat or in the microwave, tossing with a splash of water if it looks dry.
Ingredient Substitutions
Slice chicken breast or thighs for a lighter take. Sub in dry sherry if Shaoxing is unavailable. On gluten free diets, use tamari instead of regular soy sauce.
Serving Suggestions
Pair with simple sautéed baby bok choy or steamed broccoli to brighten up the plate. Try spooning beef over plain jasmine rice if you prefer a classic base. Top with chili crisp or toasted sesame seeds for a spicy twist.
Cultural and Historical Context
Mongolian beef is a restaurant favorite in Chinese American cuisine rather than traditional Mongolian fare. The sweet yet umami sauce echoes many popular stir fry dishes. Fried rice noodles add a Hong Kong style crunch that makes this dish feel festive.
Seasonal Adaptations
Swap in asparagus or snap peas in spring for added green freshness. In cooler months, add sliced bell pepper or mushrooms for extra heartiness. Try thinly shredded carrot or cabbage for crunch without frying.
Serve this dish piping hot, and watch everyone go for seconds. Its flavor and texture will win you new fans every time.
FAQs about Recipes
- → What cut of beef works best for this dish?
Flank steak is ideal due to its tenderness and ability to absorb marinades, but sirloin can be used as an alternative.
- → How do you achieve crispy fried rice noodles?
Fry dry rice vermicelli in hot oil until they puff and turn crispy, then drain on paper towels before serving.
- → Can I prepare the beef marinade ahead of time?
Yes, marinating overnight in the refrigerator enhances tenderness and flavor. A quick 10-15 minutes also works.
- → Is Shaoxing rice wine essential in this dish?
Shaoxing wine adds depth, but dry sherry or mirin may be substituted if unavailable. Adjust for sweetness if using mirin.
- → Can the sweet-savory sauce be adjusted?
Absolutely. Modify sugar and soy for your preferred sweetness and saltiness. Pepper can be added to taste as well.