Easy Mongolian Beef Noodles (Printable Version)

Crispy noodles paired with tender sweet-savory beef and aromatic vegetables for a quick, delicious meal.

# What You'll Need:

→ For marinating the beef

01 - 1 pound beef flank steak, thinly sliced (1/8 to 1/4 inch thick)
02 - 2 tablespoons water
03 - 2 teaspoons Shaoxing rice wine
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon baking soda
06 - 2 tablespoons cornstarch
07 - 1 tablespoon neutral oil (vegetable or canola)

→ For the sauce

08 - 1 teaspoon cracked black pepper
09 - 1 tablespoon Shaoxing rice wine
10 - 3 tablespoons granulated sugar
11 - 2 tablespoons soy sauce

→ For the main dish

12 - 1 tablespoon garlic, minced (about 2 cloves)
13 - 1/2 large yellow onion, sliced
14 - 1 bunch green onions, cut into 2 inch pieces (separate white and green parts)
15 - 1 ounce medium rice vermicelli noodles (optional)
16 - Oil as needed, for frying and stir-frying

# Step-by-Step Guide:

01 - Combine beef, water, Shaoxing rice wine, salt, and baking soda in a mixing bowl. Vigorously mix until liquid is absorbed. Add cornstarch and coat beef thoroughly. Mix in neutral oil evenly. Let marinate for 10–15 minutes or refrigerate overnight for optimal tenderness.
02 - Heat 1 to 2 inches of oil in a wok or deep skillet to 350°F. Test oil temperature using a wooden chopstick; if it sizzles quickly, the oil is ready. Carefully add dry rice vermicelli and fry until puffed, about 30 seconds to 1 minute. Fry in batches if necessary. Remove and drain on paper towels. Set aside.
03 - Preheat a wok or sauté pan on medium-high heat with enough oil to coat the bottom generously. Arrange the marinated beef slices in a single layer. Sear each side until just cooked through and golden brown. Avoid overcrowding; cook in batches if needed. Transfer beef to a plate.
04 - Remove excess oil, leaving 1 to 2 tablespoons in the pan. Add minced garlic and sauté for 15 to 30 seconds until fragrant. Add sliced onions and white parts of green onions, stir fry until onions begin to turn translucent.
05 - Return seared beef to the pan with vegetables. Add cracked black pepper and stir fry briefly. Drizzle Shaoxing rice wine around the pan and stir fry for another 30 seconds to 1 minute until fragrant and the alcohol cooks off.
06 - Incorporate granulated sugar and soy sauce. Toss beef and vegetables to evenly coat with sauce, allowing it to caramelize slightly and develop a rich aroma.
07 - Add the green tops of the green onions, sauté briefly to integrate the flavors.
08 - Arrange the Mongolian beef over the crispy fried rice vermicelli nests and serve immediately.

# Additional Notes:

01 - For the best flavor and tenderness, marinate the beef overnight. Fry rice vermicelli immediately before serving to maintain crispness.

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