Mongolian Beef And Broccoli With Noodles

For more amazingly delicious Asian noodle dishes, head on over to my posts for Asian Spaghetti Salad with Sesame Ginger Dressing, Asian Ramen Noodle Salad, and Chicken Chow Mein. Just when I think I’ve recreated all the Asian dishes I love at home, I come across Mongolian Beef when perusing my favorite take-out chain’s menu online. How could I have forgotten about my love for this deliciously beefy, savory, tasty noodle dish I used to order seemingly non-stop before I had kids. Well, I just had to remedy that situation, stat. Using my favorite, quick noodle cheat of cooked packaged ramen noodles (so easy to use, just cook the noodles and pitch the flavor packet) and adding the simple pantry staples for the sauce, thinly sliced beef, and broccoli, I was able to put this dish together just about as quickly as everyone in my family wolfed it down. I call that a win!

Why this Recipe Works

Okay, here’s the nitty gritty on why I love this particular recipe for Mongolian beef so darn much. Pantry staples — Guys, I can’t get enough of these easy sauces using just stuff I have in my pantry! It takes so much stress out of cooking when you start with simple ingredients. It’s key! Thinly sliced beef — Save time by purchasing beef that’s already sliced thin. It’s usually packaged as “stir fry beef” in the meat department. Ramen — I just love these noodles for their versatility. Plus, they cook quickly and are so inexpensive, yet still delicious! Broccoli — Okay while I’m usually all for veggie substitutions in recipes, there’s just something about the broccoli, that, for me, is a MUST. Substitute if you will but I just don’t think this recipe can be the same without the tender, sauce-covered florets of broccoli with every bite. Great the next day — That’s right, if your family doesn’t scarf it down on the first night like mine does, this beef and broccoli dish makes great leftovers. Keeps in the fridge for up to 4 days.

Here’s How you Make it

Ideas for Customizing this Recipe

No ramen? No problem. You can add any noodle really in this Mongolian beef recipe. Soba, udon, or rice noodles are yummy too. Or substitute spaghetti, angel hair pasta, or egg noodles. I know I love the broccoli in this dish but you could also use cauliflower, green beans, mushrooms, asparagus, or a mixture of veggies if you like. Swap the beef out for chicken, pork, or even tofu. All delicious! I’ve been known to add a sprinkle or two of chopped peanuts over the top of this dish for added texture and crunch. Yum! Sprinkle some sesame seeds (white or black will work) in addition to the green onion for a little crunch if you don’t want to use peanuts.

Expert Tips

Spice up this dish by adding 1 teaspoon crushed red pepper flakes to the sauce for a spicy kick. Or you could double the Sriracha and/or add some hot chilis into the mix while the sauce thickens. Don’t skip the slurry! It seems like no big deal, I mean, what’s 2 tiny teaspoons of cornstarch going to do to the sauce anyway? Turns out, plenty! It’s my secret ingredient for thickening sauces every time! If you don’t have hoisin sauce, you can substitute garlic teriyaki, bean paste, barbecue molasses, or miso mixed with a little bit of mustard. If you’re watching your sugar intake and you’d rather not use ½ cup of brown sugar, you can instead half the sugar, a brown sugar replacement, coconut sugar, or date sugar.