make the best Western-style Mongolian Beef Noodles, the secret lies in the balance of the sweet-and-savory glaze and the texture of the beef. Here is a comprehensive guide to making this restaurant-quality dish at home.
The Best Recipe for Mongolian Beef Noodles

Ingredients

Protein: 1 pound flank steak or sirloin, sliced very thin against the grain.

Noodles: 10 to 12 ounces of thick wheat noodles like Udon, Lo Mein, or even Linguine.

Aromatics: 4 cloves of garlic (minced), 1 tablespoon fresh ginger (grated), and a bunch of green onions sliced into 2 inch pieces.

The Sauce: 1/2 cup soy sauce, 1/2 cup water, 2/3 cup brown sugar, and 1 teaspoon red pepper flakes.

The Coating: 1/4 cup cornstarch and oil for frying.

Instructions

Prepare the Beef: Toss the sliced beef in a bowl with cornstarch until every piece is evenly coated. Let it sit for 10 minutes.

Cook the Noodles: Boil your noodles according to the package instructions, drain them, and set them aside.

Sear the Beef: Heat a large skillet or wok with plenty of oil over high heat. Fry the beef in small batches so the pan stays hot. Cook until the edges are crispy and brown, then remove the meat and set it aside.

Make the Sauce: In the same pan, leave a little oil and sauté the garlic and ginger for 30 seconds. Add the soy sauce, water, and brown sugar. Let it bubble and simmer for about 3 to 5 minutes until it starts to thicken into a syrupy glaze.

Combine: Add the beef and the cooked noodles back into the pan. Toss everything together until the sauce coats every strand of noodle.

Finish: Throw in the green onions at the very last second so they stay bright green and crunchy.

Pro Tips for Success

Velvetting the Meat The most important tip for restaurant-style meat is the cornstarch coating. This technique, called velvetting, creates a protective barrier that keeps the beef tender on the inside while allowing the outside to get crispy and grab onto the sauce.

Slicing Against the Grain Always look for the "lines" in the meat and slice perpendicular to them. This breaks up the tough muscle fibers, ensuring the beef melts in your mouth rather than being chewy.

The Cold Meat Trick To get those paper-thin slices like you see in professional kitchens, put your steak in the freezer for about 30 to 45 minutes before slicing. It makes the meat firm enough to slice very thinly with a sharp knife.

Don't Overcrowd the Pan If you put too much meat in the pan at once, the temperature will drop and the meat will steam in its own juice instead of searing. Cook in two or three batches to get that perfect "char."

Control the Sweetness Mongolian beef is naturally sweet due to the brown sugar. If you prefer it more savory, reduce the sugar to 1/3 cup and add a tablespoon of hoisin sauce or oyster sauce for extra depth.