Sticky Mongolian Beef Noodles are the kind of dish that instantly earns a spot in your regular dinner rotation. Rich, glossy sauce clings to tender strips of beef and silky noodles, delivering that irresistible sweet-and-savory balance that Mongolian-style dishes are known for. This recipe brings together bold umami flavors, a touch of sweetness, and just enough garlic and ginger warmth to make every bite deeply satisfying.

Unlike takeout versions that can feel heavy or overly sugary, this homemade Sticky Mongolian Beef Noodles recipe is balanced, customizable, and surprisingly simple to prepare. In under an hour, you can have a restaurant-quality Asian-inspired noodle dish on the table—perfect for busy weeknights, casual entertaining, or when comfort food cravings strike hard.

This dish takes inspiration from Mongolian beef, a Chinese-American classic, and pairs it with noodles to create a hearty, slurp-worthy meal that feels both indulgent and approachable. While not traditionally Mongolian, the flavor profile has become a beloved staple across Asian-fusion kitchens worldwide.

Why You’ll Love Sticky Mongolian Beef Noodles

Bold flavor payoff with minimal effort
Perfectly sticky sauce that coats every noodle
Tender beef that stays juicy, never chewy
Customizable heat level from mild to spicy
Family-friendly yet impressive enough for guests

If you love dishes that combine sweet, salty, garlicky, and umami notes in one glossy bowl, this recipe is for you.

Ingredients

Flank steak, thinly sliced against the grain
Egg noodles or lo mein noodles
Soy sauce
Hoisin sauce
Brown sugar
Fresh garlic, minced
Fresh ginger, grated
Cornstarch
Beef broth or water
Sesame oil
Neutral cooking oil (such as vegetable or avocado oil)
Green onions, sliced
Sesame seeds
Red chili flakes (optional)

Instructions

Prepare the noodles
Cook the noodles according to package instructions until just tender. Drain and set aside, tossing lightly with a few drops of oil to prevent sticking.
Slice and coat the beef
Thinly slice the flank steak against the grain. Place in a bowl and toss with cornstarch until evenly coated. This step helps tenderize the beef and gives the sauce its signature cling.
Mix the sticky sauce
In a small bowl, whisk together soy sauce, hoisin sauce, brown sugar, grated ginger, minced garlic, and beef broth until smooth.
Sear the beef
Heat a large skillet or wok over medium-high heat with oil. Add the beef in a single layer and sear quickly until browned and just cooked through. Remove beef from the pan and set aside.
Build the sauce
Reduce heat slightly and pour the sauce mixture into the same pan. Let it simmer until thickened and glossy, stirring frequently.
Combine everything
Return the beef to the pan along with the cooked noodles. Toss gently to coat everything in the sticky sauce.
Finish and garnish
Drizzle with sesame oil, sprinkle with green onions and sesame seeds, and add chili flakes if desired.
Serve immediately
Serve hot while the noodles are perfectly saucy and the beef tender.

Flavor Profile Breakdown

Sticky Mongolian Beef Noodles shine because of balance. The brown sugar provides sweetness, soy sauce adds salinity, hoisin brings depth, and ginger-garlic delivers warmth and aroma. Cornstarch thickens the sauce into that crave-worthy glaze that clings to every strand of noodle.

Tips for Perfect Sticky Mongolian Beef Noodles

Slice beef thinly for tenderness
Don’t overcrowd the pan—sear beef in batches if needed
Use high heat briefly to avoid overcooking
Add noodles at the end to prevent sogginess
Taste and adjust sweetness or saltiness before serving

Variations and Substitutions

Spicy Mongolian Beef Noodles: Add chili oil or extra red pepper flakes
Vegetable Boost: Toss in bell peppers, snap peas, or broccoli
Chicken or Tofu Option: Swap beef for sliced chicken thighs or crispy tofu
Gluten-Free: Use gluten-free soy sauce and rice noodles
Low-Sugar: Reduce brown sugar and add a splash of rice vinegar

Serving Suggestions

Serve Sticky Mongolian Beef Noodles on their own or alongside simple sides like steamed edamame, cucumber salad, or vegetable spring rolls. This dish pairs beautifully with sparkling water, iced green tea, or a crisp citrus mocktail.

Cultural Context & Fun Facts

Despite its name, Mongolian beef is not a traditional Mongolian dish. It originated in Chinese-American cuisine, designed to appeal to Western palates with bold flavors and quick stir-fry techniques. Pairing it with noodles adds a comforting, filling element that has made this variation increasingly popular in home kitchens.

Make-Ahead & Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days
Reheat: Gently reheat in a skillet with a splash of water
Not freezer-friendly: Noodles lose texture when frozen

Final Thoughts

Sticky Mongolian Beef Noodles are proof that homemade meals can be just as satisfying—if not more—than takeout. With bold flavor, quick prep, and endless customization, this dish is a reliable crowd-pleaser that earns its place on your table again and again.