I absolutely love how this Skinny Mongolian Beef Noodles Recipe brings together all those bold Asian flavors without any of the heaviness you might expect. It’s perfect when you want something comforting and delicious but still light enough to feel good about. The combination of tender flank steak, crisp veggies, and slippery soba noodles drenched in a tangy-sweet sauce is just irresistible.
When I first tried this recipe, I was amazed at how quickly it came together on a busy weeknight yet felt like something special enough for guests. You’ll find that the sauce balances savory soy, a touch of sweetness, and a little kick from red pepper flakes, making each bite exciting but not overwhelming. If you’re after a weeknight winner that’s healthy and satisfying, this Skinny Mongolian Beef Noodles Recipe is definitely worth trying!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, perfect for busy nights.
- Healthy and Flavorful: Lean flank steak and fresh veggies keep it light without skimping on taste.
- Versatile Ingredients: Easily swap veggies or noodles to suit your pantry or preferences.
- Family Favorite: My family goes crazy for this dish whenever I make it!
Ingredients You’ll Need
Each ingredient has its part to play in delivering that classic Mongolian beef flavor while keeping this noodle dish skinny and fresh. Using flank steak is key for tenderness, and the trio of fresh vegetables adds great color and crunch. Make sure to pick soba noodles for that nutty, gorgeous texture.
- Canola oil: Ideal for high-heat cooking and neutral so it won’t overpower the flavors.
- Flank steak: Choose fresh, thinly sliced across the grain for the most tender bite.
- Sesame oil: Adds a warm, toasty aroma that’s signature to Asian stir-fries.
- Red onion: Provides subtle sweetness and a bit of bite when stir-fried.
- Orange bell pepper: For a pop of color and natural sweetness that balances the savory sauce.
- Broccoli florets: Keep them bite-sized for even cooking and great texture.
- Minced garlic: Essential aromatic that deepens the sauce flavor.
- Red pepper flakes: Gives just the right amount of heat without overpowering the dish.
- Brown sugar: Adds that sweet counterpoint that Mongolian sauce is known for.
- Soy sauce: The salty, umami backbone to the sauce.
- Water: Helps thin the sauce to just the right consistency.
- Rice vinegar: Brightens the dish with acidity and balances the sweetness.
- Stir-fry soba noodles: I recommend using the instant pouch kind for ease and authentic texture.
Variations
I love to mix things up depending on what’s fresh or what mood I’m in. Feel free to customize this Skinny Mongolian Beef Noodles Recipe to make it your own — that’s part of the fun!
- Vegetarian Version: Swap flank steak for extra firm tofu or tempeh, marinated for flavor. I’ve done this and it works surprisingly well!
- Spicier Kick: Add more red pepper flakes or a drizzle of sriracha. My family enjoys it a bit fiery, so this is a go-to tweak.
- Different Veggies: Try snap peas, mushrooms, or shredded carrots depending on what you have on hand — the sauce pairs wonderfully with almost anything.
- Whole Wheat Soba: For added fiber and nuttier flavor, use whole wheat soba noodles; just adjust cooking time as needed.
How to Make Skinny Mongolian Beef Noodles Recipe
Step 1: Brown the Beef Just Right
Heat the canola oil in a large skillet over medium-high heat until shimmering. Season your thinly sliced flank steak with salt and pepper, then add it to the pan in a single layer. Let it sear without moving for about 2-3 minutes, so it develops a nice crust, then toss and cook another 2-3 minutes until browned but still tender. Remove the beef and set aside so it doesn’t overcook while you prepare the veggies.
Step 2: Stir-Fry the Veggies to Perfection
Add the sesame oil, diced red onion, sliced orange bell pepper, and broccoli florets to the same pan. Stir-fry for about 5 minutes, letting the veggies soften just enough to keep a bit of crunch. This step fills your kitchen with amazing aromas and builds the base of flavor.
Step 3: Create the Sauce and Simmer
Mix in the garlic, red pepper flakes, brown sugar, soy sauce, water, and rice vinegar. Stir everything together and let it simmer for 3-4 minutes so the sauce reduces slightly and coats the veggies in a glossy finish — this step really brings all the flavors together harmoniously.
Step 4: Combine Beef and Noodles
Return the browned flank steak to the pan, then add your pouch of stir-fry soba noodles. Gently toss everything so the noodles soak up the sauce and the beef mingles with the veggies. Cook for another 5 minutes to heat through — by now, your kitchen will smell irresistible!
Step 5: Garnish and Serve
Sprinkle with sesame seeds for a little extra texture and nutty flavor before serving. I usually don’t add more than a tablespoon, but it makes the dish look pretty and adds that finishing touch.
Pro Tips for Making Skinny Mongolian Beef Noodles Recipe
- Slice Against the Grain: This keeps the flank steak super tender — I always remind friends to pay attention here.
- Don’t Overcrowd the Pan: Give the beef space to brown properly and avoid steaming it.
- Prep Ingredients in Advance: Stir-fry cooks fast, so have everything chopped and measured before you start.
- Taste as You Go: Adjust soy sauce or sweetness at the end to suit your preference before serving.
How to Serve Skinny Mongolian Beef Noodles Recipe
Garnishes
I’m a big fan of simple garnishes here — toasted sesame seeds are my go-to because they add a subtle crunch and beautiful toasted flavor. Sometimes I’ll sprinkle sliced green onions or fresh cilantro on top for a little fresh brightness if I have them on hand.
Side Dishes
To keep things light and well-rounded, I often serve this with a simple cucumber salad or steamed edamame on the side. For something heartier, some lightly fried spring rolls pair beautifully and complement the flavors without overwhelming the palate.
Creative Ways to Present
For special occasions, I like to serve the Skinny Mongolian Beef Noodles Recipe in pretty bamboo steamers or on a large platter garnished with extra fresh herbs and sesame seeds. It makes it feel festive and encourages sharing, plus it always impresses guests with minimal fuss.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they keep well for up to 3 days. Just be aware that the noodles can soak up the sauce and soften a bit more, which I don’t mind – you might prefer to undercook them slightly when making initially.
Freezing
I haven’t frozen the whole dish myself, but the beef and veggies freeze well separately. For best results, reheat gently to avoid mushy noodles, or consider freezing the sauce and components separately to maintain texture.
Reheating
When reheating, I prefer to warm the dish gently in a skillet over medium heat with a splash of water or broth to loosen up the sauce and prevent sticking. Microwaving works in a pinch but can make the noodles a bit soft, so stovetop is my favorite method.
FAQs
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Can I use a different cut of beef for this Skinny Mongolian Beef Noodles Recipe?
Yes, you can use other tender cuts like sirloin or ribeye, but flank steak is preferred for its balance of flavor and affordability. Just be sure to slice thinly against the grain for tenderness and adjust cooking time accordingly.
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Are soba noodles gluten-free?
Traditional soba noodles are made from buckwheat but often contain wheat flour, so they’re not always gluten-free. Look specifically for 100% buckwheat or gluten-free labeled soba noodles if needed.
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Can I make this recipe vegetarian?
Absolutely! Swap the beef for tofu, seitan, or mushrooms to keep the protein high. Adjust cooking times slightly and consider adding extra sauce to boost flavor.
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How can I make this recipe less spicy?
Simply reduce or omit the red pepper flakes to tone down the heat. The sauce will still be flavorful and satisfyingly savory without the kick.
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What’s the best way to prevent the beef from getting tough?
Make sure to slice thinly across the grain and avoid overcooking by removing the beef from the heat once browned. The residual heat during mixing with noodles will finish cooking gently.
Final Thoughts
This Skinny Mongolian Beef Noodles Recipe holds a warm spot in my recipe rotation because it’s quick, flavorful, and keeps everyone happy without lots of fuss or calories. If you’ve been on the lookout for a healthier Asian-inspired noodle dish that delivers all the flavor without the guilt, I highly recommend giving this a try. Trust me, once you make it a few times, it’ll become your go-to easy meal—and maybe even a family favorite like mine!
Print
Skinny Mongolian Beef Noodles Recipe
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Fat
Description
This Skinny Mongolian Beef Noodles recipe is a flavorful, healthier twist on traditional Mongolian beef, featuring tender flank steak stir-fried with colorful vegetables and soba noodles in a savory, slightly sweet sauce. Perfect for a quick, satisfying weeknight meal that’s both delicious and balanced.
Ingredients
Beef and Sauce
- 2 tablespoons canola oil
- 1 lb flank steak, sliced across the grain
- 1 tablespoon sesame oil
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1/2 teaspoon red pepper flakes
- 2 tablespoons minced garlic
Vegetables
- 1 red onion, diced
- 1 orange bell pepper, sliced
- 3 cups broccoli florets
Noodles
- 1 pouch stir-fry soba noodles
Garnish
- Sesame seeds
Instructions
- Heat the Oil and Cook Steak. Add canola oil to a large skillet or stir-fry pan over medium-high heat. Season the sliced flank steak generously with salt and pepper. Cook the steak for about 5-6 minutes until browned on the outside. Remove the cooked steak from the pan and set aside.
- Stir-fry Vegetables. To the same pan, add sesame oil followed by diced red onion, sliced orange bell pepper, and broccoli florets. Stir-fry the vegetables over medium-high heat for about 5 minutes, until they start to soften but remain crisp.
- Add Aromatics and Sauce Ingredients. Stir in minced garlic, red pepper flakes, brown sugar, soy sauce, water, and rice vinegar. Mix well and cook for another 3-4 minutes to allow the flavors to meld and the sauce to slightly thicken.
- Combine Steak and Noodles. Return the cooked flank steak to the pan. Add the pouch of stir-fry soba noodles, stirring everything together thoroughly. Continue to cook for another 5 minutes, allowing the noodles to heat through and absorb the sauce.
- Garnish and Serve. Remove from heat and garnish the dish with a generous sprinkle of sesame seeds. Serve immediately for a warm, satisfying meal.
Notes
- Slicing the flank steak across the grain helps ensure tenderness.
- You can substitute soba noodles with whole wheat spaghetti or rice noodles if preferred.
- Adjust the red pepper flakes to your spice preference or omit for a milder dish.
- For a gluten-free version, use tamari instead of soy sauce and gluten-free noodles.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 380
- Sugar: 10g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 65mg
