Name: Mongolian Beef Ramen Noodles – Better Than Takeout!
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 lb flank steak, thinly sliced; 3 packs instant ramen noodles, seasoning discarded; 3 tbsp vegetable oil, divided; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1/2 cup soy sauce; 1/3 cup brown sugar; 1/4 cup water; 1 tbsp hoisin sauce; 1 tsp red pepper flakes; 2 green onions, sliced; 1 tbsp butter; 1 tsp sesame oil

Zero takeout menus needed—this Mongolian Beef Ramen Noodles recipe is faster, cheaper, and tastier than anything that arrives in a cardboard box. Zesty, sticky-sweet beef meets chewy ramen noodles in a dish that’s ready in 20 minutes flat. Perfect for lazy weeknights when you want big flavor with minimal effort.

Why This Recipe Works

Restaurant-quality sauce: A mix of soy sauce, brown sugar, and garlic creates that signature Mongolian beef glaze without the mystery ingredients.
Quick-cooking beef: Flank steak cooks in minutes and stays tender when sliced thin against the grain.
Ramen upgrade: Instant noodles go from dorm-room staple to gourmet status with a little love (and butter).
One-pan wonder: Minimal cleanup means more time for eating (or Netflix).
Customizable heat: Adjust the spice level with more or less ginger and red pepper flakes.

Ingredients

1 lb flank steak, thinly sliced against the grain (freeze for 15 minutes for easier slicing)
3 packs instant ramen noodles, seasoning packets discarded (or saved for another use)
3 tbsp vegetable oil, divided
4 cloves garlic, minced
1 tbsp fresh ginger, grated (or 1 tsp ground ginger in a pinch)
1/2 cup soy sauce (low-sodium works too)
1/3 cup brown sugar, packed
1/4 cup water
1 tbsp hoisin sauce (optional but highly recommended)
1 tsp red pepper flakes (adjust to taste)
2 green onions, sliced (whites and greens separated)
1 tbsp butter (because everything’s better with butter)
1 tsp sesame oil (for that finishing touch)

Equipment Needed

Large skillet or wok (nonstick for easy cleanup)
Medium pot (for boiling noodles)
Tongs (for flipping beef like a pro)
Small bowl (for mixing the sauce)

Instructions

Step 1: Sear the Beef Like a Boss

Heat 1 tbsp vegetable oil in your skillet over medium-high heat until it shimmers. Add the beef in a single layer (no overcrowding, or it’ll steam instead of sear). Cook for 2 minutes per side until browned but still slightly pink inside—it’ll finish cooking in the sauce later. Remove beef and set aside on a plate. Pro tip: Pat the beef dry with paper towels before cooking for a better crust.

Step 2: Cook the Noodles (But Not Too Much)

Bring a pot of water to a rolling boil and add the ramen noodles. Cook for 2 minutes (they should still have a slight bite). Drain and rinse under cold water to stop cooking. Toss with 1 tsp sesame oil to prevent sticking. Set aside.

Step 3: Whip Up the Magic Sauce

In the same skillet, add 1 tbsp oil, garlic, ginger, and the white parts of the green onions. Sauté for 30 seconds until fragrant—don’t let the garlic burn! Pour in soy sauce, brown sugar, water, hoisin, and red pepper flakes. Stir and simmer for 2 minutes until slightly thickened. Pro tip: Taste and tweak—add more sugar for sweetness or more red pepper for heat.

Step 4: Bring It All Together

Add the cooked noodles and beef back to the skillet. Toss everything together for 1-2 minutes until the noodles soak up the sauce. Stir in 1 tbsp butter for extra richness.

Step 5: Garnish and Devour

Kill the heat and sprinkle with the green onion tops and an extra drizzle of sesame oil if you’re feeling fancy. Serve immediately—this dish doesn’t wait for compliments.

Tips and Tricks

Freeze for easy slicing: Flank steak is easier to cut thinly when slightly frozen. Pop it in the freezer for 15 minutes before slicing.
Don’t overcook the beef: It’ll finish cooking in the sauce, so pull it from the skillet when it’s still a little pink.
Ramen texture matters: Undercook the noodles slightly (they’ll soften more when mixed with the sauce).
Sauce too thick? Add a splash of water or broth to loosen it up.
Make it ahead: The sauce can be prepped in advance and stored in the fridge for 3 days. Just reheat before tossing with noodles and beef.

Recipe Variations

Spicy Mongolian Beef: Double the red pepper flakes or add 1 tbsp sriracha for extra heat.
Veggie-Packed Version: Toss in bell peppers, snap peas, or mushrooms when sautéing the garlic.
Chicken Swap: Use thinly sliced chicken breast instead of beef—just cook until no pink remains.
Tofu Twist: Crisp cubed tofu in the skillet before adding the sauce for a vegetarian option.
Extra Umami: Add 1 tsp fish sauce or 1 tbsp oyster sauce for deeper flavor.

Frequently Asked Questions

Can I use fresh ramen noodles instead of instant?
Yes! Swap instant ramen for 12 oz fresh or refrigerated ramen noodles. Cook according to package instructions (usually 3-4 minutes). Fresh noodles have more chew, so adjust sauce quantities if needed.

What’s the best cut of beef for this recipe?
Flank steak is ideal—it’s flavorful and tender when sliced thin. Skirt steak works too, but avoid tougher cuts like chuck.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 2 days. Reheat with a splash of water to loosen the sauce.

Can I make this gluten-free?
Use tamari instead of soy sauce and gluten-free ramen noodles (like Lotus Foods millet-brown rice ramen).

Is hoisin sauce necessary?
It adds depth, but you can skip it or sub 1 tsp honey + 1 tsp soy sauce in a pinch.

Summary

This Mongolian Beef Ramen Noodles recipe delivers takeout flavors in 20 minutes—tender beef, chewy noodles, and a sticky-sweet sauce that’s downright addictive. Customize the spice level, toss in extra veggies, or keep it classic. Either way, it’s a guaranteed crowd-pleaser.