For real, this sauce is epic. ... Mongolian Beef and Baby Bok Choy Stir-Fry with Crispy Chow Mein Noodles Heat oil in a wok or large frying pan/skillet over high heat and add half the oil and swirl to coat surface. I love noodles, and being a stir-fried dish, combined with beef, is simply the perfect combination. After following your recipe, as directed, flavor was delicious and everything was cooked just right. Skinny Mongolian Beef Noodles have been inspired by my endless love for Mongolian beef. The wording on the packaging led me to believe that I could just stir-fry the udon right out of the package. Serve the remaining sauce on the side. Toss the beef with 1/2 cup of the sauce. Now that is saying something because I have like a major love for many many dishes and to rank something that high…wowie! Cut each crispy noodle circle in half and divide them amongst the plates. Zucchini Noodle Stir Fry with Mongolian Beef Sauce Eating Richly light soy sauce, minced garlic, pineapple, cornstarch, cornstarch and 13 more Mongolian Beef The Cozy Apron black pepper, rice, salt, hoisin sauce, flank steak, garlic, ginger and 7 more Mongolian Beef Stir Fry: Tender beef mixed with rice noodles and veg Think Mongolian Beef but in noodle form. How to make Mongolian Beef Ramen. I usually just cook up the beef and serve it over rice. Delicious Mongolian Beef, quickly stir fried with udon noodles for a quick and easy meal that’s ready in a flash! I love Mongolian Beef and it’s in regular rotation in my kitchen. Stir fry beef in 2 batches for 2-3 minutes or until browned and remove from wok. Top with bok choy and Mongolian beef. Forget the take out! I know my skills are still nowhere near hers, but this Mongolian Beef Stir Fry is pretty delicious, if I do say so myself. This dish was always one of my favorite go-to Asian recipes. Plus adding it to warm rice noodles and stir-fry veggies takes it over the top making it one of my all-time favorite ethnic dishes to date. Cook noodles in a large saucepan of boiling salted water for 6-8 minutes or until tender and then drain and rinse under cold water and drain well. Many readers might not know that I grew up in Beijing, so I’m pretty picky when it comes to Asian-inspired recipes. It's sweet, spicy, and perfect for a quick & easy meal. We had a vegetarian nanny who specialized in Szechuan cooking (and PB&J sandwiches) who spoiled me for life. (I used about 1 cup.) Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. Easy Mongolian Beef Noodles. The beef stayed tender throughout cooking, despite having to spend a little more time softening the pre-cooked udon noodles in the stir-fry. Make this healthy, low calorie Honey Sriracha Mongolian Beef with Rice Noodles! This sweet and gingery Mongolian beef stir-fry is beautifully presented on a bed of crispy fried chow mein noodles. Sear beef: Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are heating up the oil.