If you’re craving a fast, flavor-packed dinner that tastes positively indulgent but fits your healthy lifestyle, Skinny Mongolian Beef Noodles will thrill your taste buds. Tender steak, vibrant veggies, and irresistible sweet-salty sauce all mingle with slurpable noodles for a weeknight meal the whole family will cheer for (and you won’t believe how easy it is to make!).
Why You’ll Love This Recipe
- Guilt-Free Comfort Food: You get all the bold, satisfying flavors of classic takeout without the heaviness—this recipe is lightened up, but still totally crave-worthy.
- Quick, No-Fuss Dinner: Skinny Mongolian Beef Noodles come together in just 30 minutes, making them a weeknight lifesaver when you want maximum reward for minimal effort.
- Colorful, Veggie-Packed Goodness: With tender broccoli, sweet bell pepper, and savory onion tossed in, it’s as nutritious as it is beautiful on the plate!
- One Pan Wonder: Fewer dishes and more flavor—the entire meal cooks up in a single skillet or wok for easy cleanup.
Ingredients You’ll Need
The beauty of Skinny Mongolian Beef Noodles is in its simplicity—each ingredient serves a purpose, bringing balanced taste and texture to every bite. Don’t skip the essentials: they’re all easy to find and make this dish pop with color and flavor.
- Canola oil: Gives the stir-fry a crisp, golden sear while keeping things heart-healthy and light.
- Flank steak: Sliced across the grain, it delivers melt-in-your-mouth tenderness that soaks up all the sauce.
- Sesame oil: A tiny splash adds rich, nutty fragrance—don’t leave it out!
- Red onion: For sweetness and a touch of sharp bite, plus pretty pops of purple coloring.
- Orange bell pepper: The boost of color and subtle fruity flavor makes each mouthful bright and fresh.
- Broccoli florets: They hold their shape and absorb sauce—plus, you get a healthy dose of greens on your noodle bowl.
- Minced garlic: The flavor backbone that ties everything together.
- Red pepper flakes: Bring a gentle background heat that you can increase or decrease to taste.
- Brown sugar: Sweetens the sauce with caramel notes that give this dish true Mongolian flair.
- Soy sauce: For deep umami and the salty savory notes every beef noodle stir-fry needs.
- Water: Helps blend the sauce so it coats every strand of noodle and veggie.
- Rice vinegar: Cuts through with tang and brightness, balancing the sweet and salty sides perfectly.
- Stir-fry soba noodles: These quick-cooking noodles are chewy and slurp-friendly—just open the pouch and toss them in!
- Sesame seeds (for garnish): Finish with a sprinkle for crunch and visual flair.
Variations
One of the best things about Skinny Mongolian Beef Noodles? They’re endlessly customizable to fit what’s in your fridge, your mood, or your dietary needs. Don’t be afraid to have fun and make this recipe your own!
- Swap the protein: Try thinly sliced chicken, shrimp, or even tofu to suit your preferences or to keep things vegetarian.
- Go gluten-free: Use tamari in place of soy sauce and swap with gluten-free rice noodles for the same saucy experience.
- Boost the veggies: Add snap peas, carrots, or mushrooms—more color, more flavor, and more nutrition in every bowl.
- Play with the heat: Adjust the red pepper flakes, or toss in a little fresh chili or chili sauce if you like things spicy!
How to Make Skinny Mongolian Beef Noodles
Step 1: Sear the Steak
Heat the canola oil in a large skillet or wok over medium-high. Season your steak slices with salt and pepper, then lay them in the pan. Let them sizzle, turning occasionally, until they’re browned on the edges and just cooked through—this should take 5-6 minutes. Remove the steak to a plate and set it aside; don’t worry about any brown bits left in the pan, because they’ll add tons of flavor in the next steps.
Step 2: Stir Fry the Vegetables
Add the sesame oil to the same pan, then toss in your diced red onion, sliced orange bell pepper, and broccoli florets. Stir-fry everything for about 5 minutes, just until the veggies brighten up and start to get tender but still have a bit of crunch—that’s where all that fresh flavor comes from!
Step 3: Build the Sauce
Now comes the magic: Add the minced garlic and red pepper flakes, stirring until fragrant. Pour in the brown sugar, soy sauce, water, and rice vinegar, mixing well to dissolve the sugar. Let the sauce simmer just briefly (about 3-4 minutes), so it thickens up a little and the kitchen smells amazing.
Step 4: Add Steak and Noodles
Return the browned steak to the pan and toss in the pouch of ready-to-go soba noodles. Give everything a good stir to make sure the sauce coats every piece of beef and veggie, and let it all cook together for another 5 minutes. The noodles soak up all those fantastic flavors, getting glossy and perfectly heated through.
Step 5: Garnish and Serve
Off the heat, sprinkle with sesame seeds (as much as your heart desires), then scoop the Skinny Mongolian Beef Noodles into bowls. Each forkful is saucy, savory, and packed with color—get ready for happy eaters at your table!
Pro Tips for Making Skinny Mongolian Beef Noodles
- Slice Steak Across the Grain: For the tenderest possible beef, always slice your flank steak against (not with) the grain—this shortens the muscle fibers and creates that melt-in-your-mouth feel.
- Sear in Batches if Needed: Avoid crowding the pan when browning steak; if your pan’s on the smaller side, work in two or three batches so every piece gets nicely caramelized (not steamed).
- Get the Veggies Just Crisp-Tender: Keep an eye on your vegetables—they’re at their best when still vibrant and slightly snappy for contrast with those silky noodles.
- Toss Noodles Gently: When adding the soba noodles, use tongs or two big spoons—this helps coat them evenly in the sauce without breaking them up.
How to Serve Skinny Mongolian Beef Noodles
Garnishes
A scattering of toasted sesame seeds is the finishing touch for Skinny Mongolian Beef Noodles, adding a lovely nutty crunch. For extra color and a hint of heat, try finely sliced green onions or an extra pinch of red pepper flakes right before serving.
Side Dishes
While these noodles are hearty enough on their own, they pair beautifully with a simple Asian cucumber salad, steamed edamame, or a tray of oven-roasted baby bok choy. Something crisp and refreshing on the side really balances out the richness of the sauce.
Creative Ways to Present
For fun weeknight flair, twirl Skinny Mongolian Beef Noodles high in shallow bowls, using extra veggies and sesame seeds as a border. Or serve family-style straight from the skillet, topped with a “rainbow” of finishing garnishes—letting everyone add their own favorite extras at the table.
Make Ahead and Storage
Storing Leftovers
Store leftover Skinny Mongolian Beef Noodles in a tightly sealed container in the fridge for up to three days. The flavors actually deepen overnight, making lunch leftovers even more irresistible!
Freezing
While you can freeze Skinny Mongolian Beef Noodles, the texture is best enjoyed fresh or within a couple of days. If you do freeze, portion into airtight containers and thaw in the fridge before reheating gently—note that soba noodles can soften more after freezing.
Reheating
To reheat, simply add a splash of water or soy sauce to loosen the noodles, then warm in a skillet over medium heat until hot and steaming. For a quick option, microwave in 60-second bursts, stirring between rounds, until evenly heated through.
FAQs
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Can I use a different type of noodle instead of soba?
Absolutely! While soba noodles offer a wonderful chewy bite and quick cooking time, you can swap with rice noodles, udon, or even whole grain spaghetti. Just cook your chosen noodles according to package instructions and add as directed in the recipe.
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What other cuts of beef work for Skinny Mongolian Beef Noodles?
Flank steak is traditional for its tenderness, but sirloin, skirt steak, or even thinly sliced flat iron will work well. The key is slicing across the grain, which gives you the best texture in every bite.
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How do I make this recipe vegetarian?
Skip the beef and double up on veggies, or substitute slices of extra-firm tofu (press it well to remove excess moisture). Stir-fry the tofu until golden, and treat as you would the steak for a meatless but filling noodle bowl.
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Can Skinny Mongolian Beef Noodles be made in advance for meal prep?
Yes! Prepare the entire dish, let it cool, then divide into single-serve containers for up to three days in the fridge. A splash of water or soy sauce when reheating will bring everything right back to its original sauciness.
Final Thoughts
Trust me, after just one bite, Skinny Mongolian Beef Noodles will become a regular request at your house. Try it this week—and get ready for a fast, fresh, unbelievably delicious dinner that feels like true comfort food (with a healthy, colorful twist). Enjoy every slurpy, saucy forkful!
Print
Skinny Mongolian Beef Noodles Recipe
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Low Calorie
Description
Indulge in the flavors of Asia with this Skinny Mongolian Beef Noodles recipe. Tender flank steak, colorful vegetables, and savory sauce come together to create a delicious and satisfying dish that’s perfect for a quick weeknight dinner.
Ingredients
For the Beef:
- 2 tablespoon canola oil
- 1 lb flank steak, sliced across the grain
- 1 tablespoon sesame oil
- 2 tablespoons minced garlic
- 1/2 teaspoon red pepper flakes
For the Stir-Fry:
- 1 red onion, diced
- 1 orange bell pepper, sliced
- 3 cups broccoli florets
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1 pouch stir-fry soba noodles
Garnish:
- Sesame seeds
Instructions
- Cook the Beef: Heat canola oil in a large skillet over medium-high heat. Season steak with salt and pepper, cook for 5-6 minutes until browned. Remove and set aside.
- Prepare the Stir-Fry: In the same pan, add sesame oil, red onion, bell pepper, and broccoli. Stir fry for 5 minutes.
- Make the Sauce: Add garlic, red pepper flakes, brown sugar, soy sauce, water, and rice vinegar. Cook for 3-4 minutes.
- Combine and Serve: Return steak to the pan, add soba noodles. Stir well and cook for 5 more minutes.
- Garnish and Enjoy: Sprinkle with sesame seeds and serve hot.
Notes
- You can adjust the spice level by increasing or decreasing the amount of red pepper flakes.
- Feel free to add more vegetables like snow peas or carrots for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 14g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
