Takeout Mongolian beef is good. This version is better, and it takes about 30 minutes from start to finish in your own kitchen. Thinly sliced flank steak gets coated in cornstarch and seared until caramelized and slightly crispy at the edges, then tossed with broccoli and ramen noodles in a sauce built from soy sauce, brown sugar, fresh ginger, garlic, and sesame oil. The sauce clings to every surface, the noodles soak up the flavor, and the whole dish comes together in one pan with very little cleanup.

The cornstarch coating on the beef is the move that most home cooks skip and most restaurant kitchens don’t. It creates a thin, slightly crispy crust on each piece of beef that gives the sauce something to cling to and produces that glossy, restaurant-quality result rather than a dull, steamed-looking stir-fry. A hot pan, dry beef, and working in batches rather than crowding, those three things combined are what separate this from a mediocre takeout imitation.

Ingredients Needed to Make Mongolian Beef and Noodles

One pan and straightforward ingredients. Here’s everything you need:

The Beef

Flank steak, sliced thinly against the grain (the direction you slice matters as much as the cut itself)
Cornstarch (coats the beef before searing to create the caramelized, clingy crust)
Salt and black pepper
Kinder’s Buttery Steakhouse seasoning (adds a rich, savory depth to the beef before it hits the sauce)

The Noodles and Vegetables

Ramen noodles, two packs with seasoning packets discarded (the noodles themselves are perfectly suited for soaking up this sauce; discard the flavor packets entirely)
Broccoli florets, one bag
Green onions, half a bunch, sliced

The Sauce

Soy sauce or tamari (tamari for a gluten-free version)
Brown sugar (balances the saltiness of the soy and creates the glossy, slightly sticky sauce)
Fresh ginger, grated or minced (fresh is strongly preferred over ground for this recipe)
Minced garlic
Warm water (thins the sauce slightly and helps the sugar dissolve fully)
Sesame oil (adds a nutty, toasty finish that rounds out the whole sauce)

For Garnish

Sesame seeds
Green onions

How to Make Mongolian Beef and Noodles

One pan, 30 minutes, and a result that tastes like it took significantly longer. Here’s how it comes together.

1

Slice and Coat the Beef
Slice the flank steak as thinly as possible against the grain. Thin slices cook faster, caramelize better, and are noticeably more tender in the finished dish. If the steak is difficult to slice thinly, place it in the freezer for 20 to 30 minutes first to firm it up, which makes precision slicing much easier. Toss the sliced beef with cornstarch, salt, pepper, and Buttery Steakhouse seasoning until every piece is evenly coated. The cornstarch is the key to the caramelized, restaurant-style sear.

2

Make the Sauce
In a bowl or measuring cup, whisk together the soy sauce, brown sugar, grated ginger, minced garlic, warm water, and sesame oil until the brown sugar is completely dissolved. Set aside. Having the sauce ready before the beef hits the pan means you can move fast once the cooking starts.

3

Sear the Beef
Heat a thin layer of oil in a large skillet or wok over medium-high heat until shimmering and very hot. Add the coated beef in a single layer, working in batches rather than crowding the pan. Crowding causes the beef to steam rather than sear and you lose the caramelized crust entirely. Cook for 2 to 3 minutes per side until deeply browned with slightly crispy edges. Remove the seared beef and set aside.

4

Cook the Broccoli
In the same pan over medium heat, add the broccoli florets and cook for 3 to 4 minutes until bright green and tender-crisp, stirring occasionally. A small splash of water added to the pan and covered for 1 to 2 minutes helps steam the broccoli through without overcooking the outside.

5

Cook the Noodles
While the broccoli cooks, prepare the ramen noodles according to package directions. Discard the seasoning packets. Drain the noodles and set aside. Don’t rinse them as the starchiness on the surface helps the sauce cling to every strand.

6

Build the Dish
Return the seared beef to the pan with the broccoli. Pour the sauce over everything and toss to coat. Bring to a simmer and cook for 2 to 3 minutes until the sauce thickens, reduces slightly, and clings to the beef. If you want an even thicker sauce, mix 1 tablespoon of cornstarch with a small splash of water and stir it into the pan, cooking for another 30 to 60 seconds until glossy and thick.

7

Add the Noodles and Serve
Add the drained ramen noodles to the pan and toss everything together until the noodles are fully coated in the sauce and evenly distributed with the beef and broccoli. Top with sliced green onions and a generous sprinkle of sesame seeds. Serve immediately straight from the pan.

Storing and Reheating

Mongolian beef and noodles keeps well in the refrigerator for up to 4 days in an airtight container. The noodles will absorb more sauce as they sit, which actually deepens the flavor of the leftovers. They will be slightly less saucy the next day, so add a small splash of soy sauce or water when reheating to loosen everything back up.

To reheat, warm in a skillet over medium heat with a splash of water or soy sauce, tossing frequently until heated through. The microwave works for quick reheating on medium power in 60-second intervals, stirring between each.

This dish does not freeze well. The noodles become mushy and the broccoli loses its texture after freezing and thawing. For best results, enjoy it fresh or within a few days from the fridge.