Start by marinating your sliced NY strip steak with the soy sauce, Shaoxing wine, sesame oil, and white pepper. For the best flavor, let it sit in the fridge overnight.
When you're ready to cook, boil your noodles according to the package instructions. I am absolutely in love with these MAMA oriental style noodles because they work so well for stir fry recipes! In fact, I used these exact same noodles in my Stir Fry Beef and Bok Choy recipe, which is one of the most popular posts on my blog. Once they're cooked, drain them and set them aside.
This is also a great time to throw your delicious sauce together! It's super simple yet so flavorful. In a small bowl, combine the Shaoxing wine, soy sauce, brown sugar, and black pepper. Mix it well so the sugar dissolves, and set it aside.
After marinating the beef, add in the cornstarch, baking soda, and a small drizzle of oil, then mix it all well. This is the secret step that is going to tenderize the meat so it stays unbelievably juicy. Drizzle some oil on a large pan or wok and heat it up over high heat. Add the beef to the pan and cook until it's beautifully browned, then remove the meat and set it aside.
Add a little more oil to the pan and sauté your garlic, onions, and dried chilies. Once they are softened and smelling amazing, add your cooked noodles right to the pan. Toss the beef back in along with the green onions, pour that delicious sauce over everything, and toss well until everything is coated and hot. Serve it right away!
These Mongolian Beef Noodles are packed with tender NY strip steak and a savory, sweet sauce! A quick 30-minute weeknight dinner better than takeout.
In a bowl, combine the sliced NY strip steak, 1 tbsp soy sauce, 1 tsp shaoxing cooking wine, 1 tsp sesame oil, and 1/2 tsp white pepper. Cover and marinate in the fridge overnight.
Cook both packs of MAMA noodles according to the package instructions. Drain and set aside.
In a separate small bowl, whisk together the sauce ingredients: 1/4 cup shaoxing cooking wine, 1/2 cup soy sauce, 1/4 cup brown sugar, and 1 tsp black pepper. Set aside.
Remove the beef from the fridge and mix in the cornstarch, baking soda, and a light drizzle of oil until coated.
Heat a tablespoon of oil in a large skillet or wok over high heat. Add the beef and sear until browned on all sides. Remove the beef and set aside.
Add a little more oil to the pan. Sauté the garlic, onion, and dried chilies until softened and fragrant.
Add the cooked noodles, browned beef, and green onions into the skillet.
Pour the sauce over the top and toss everything continuously over high heat for 1-2 minutes until well combined and glossy. Serve immediately!Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
