Skinny Mongolian Beef Noodles Recipe

I absolutely love how this Skinny Mongolian Beef Noodles Recipe brings so much flavor without the guilt. It’s a perfect weeknight dinner when you want something quick, satisfying, and packed with fresh veggies and tender beef. The best part? It feels indulgent but stays light, so you don’t have to compromise taste for health.

When I first tried this recipe, I was amazed at how well the sweet and savory sauce clings to the soba noodles and tender flank steak. Plus, it’s incredibly easy to customize—you can easily add your favorite veggies or adjust the spice level. Once you make this Skinny Mongolian Beef Noodles Recipe, I bet it’ll become a staple in your dinner rotation just like it did in mine.

this …

Ingredients You’ll Need

For this Skinny Mongolian Beef Noodles Recipe, I stick to simple, fresh ingredients that pack a punch. Each one plays a role in building layers of flavor while keeping it light and healthy.

• Canola oil: A neutral oil ideal for browning the beef without overpowering the flavors.
• Flank steak: Thinly sliced for tenderness and quick cooking; cutting against the grain is key here.
• Sesame oil: Adds that signature nutty note that makes this dish feel special.
• Red onion: Diced for a mild sweetness and texture contrast.
• Orange bell pepper: Sliced thinly for a fresh, crisp pop of color and flavor.
• Broccoli florets: Provide crunch and a bright green splash loaded with nutrients.
• Minced garlic: Brings robust aroma and depth to the sauce.
• Red pepper flakes: Just a pinch adds a subtle kick, but you can adjust to taste.
• Brown sugar: Balances out the salty soy sauce with a touch of sweetness.
• Soy sauce: The salty, umami base of the sauce that’s essential here.
• Water: Helps to create the perfect sauce consistency.
• Rice vinegar: Adds a bright tanginess that cuts through the richness.
• Stir-fry soba noodles pouch: I love soba noodles for their nutty flavor and slightly chewy texture—they hold the sauce beautifully.

Variations

I’m all about making recipes your own, and this Skinny Mongolian Beef Noodles Recipe is no exception. Whether you want it spicier, lighter, or packed with even more veggies, here are some tweaks I’ve tried and loved.

• Vegetarian Version: I swap the flank steak for extra firm tofu or tempeh, and it works surprisingly well when marinated before cooking.
• Spicy Kick: Add extra red pepper flakes or a drizzle of Sriracha if you like a bit more heat—it really wakes up the flavors.
• Different Noodles: Sometimes I use rice noodles or even zucchini noodles for a lower-carb option, just adjust cooking times accordingly.
• Extra Veggies: Feel free to toss in mushrooms, snap peas, or shredded carrots to make it even more colorful and filling.

How to Make Skinny Mongolian Beef Noodles Recipe

Step 1: Sear the Flank Steak Just Right

Heat your pan over medium-high and add the canola oil. Season the thinly sliced flank steak generously with salt and pepper—this simple seasoning really helps the natural beef flavors pop. When the pan is hot, cook the steak for 5-6 minutes, making sure it browns nicely but doesn’t overcook to dryness. The trick here is getting a good sear—you’ll know it’s ready when the edges start crisping but the inside is still tender. Remove the steak and set it aside for now.

Step 2: Stir-Fry the Veggies Until Vibrant

Next, add the sesame oil to that same pan, followed by the diced red onion, sliced orange bell pepper, and broccoli florets. I love stirring these around for about 5 minutes until they’re just crisp-tender—bright colors and a bit of crunch really enhance the final dish. Don’t rush this step; it builds a fresh base that complements the rich beef and noodles.

Step 3: Build the Sauce and Let It Reduce

Now, add the minced garlic, red pepper flakes, brown sugar, soy sauce, water, and rice vinegar to the pan. Give everything a good stir to combine and cook for another 3-4 minutes, letting the sauce thicken slightly and coat the veggies. This step is where the magic happens—the sauce balances sweet, salty, tangy, and spicy notes perfectly.

Step 4: Combine Steak, Noodles, and Sauce

Return the seared steak to the pan, then add in the stir-fry soba noodles. I like to gently toss everything together to ensure the noodles soak up all that flavorful sauce without breaking apart. Let it cook for another 5 minutes so the beef warms back up and the noodles finish absorbing the sauce. At this point, your kitchen will smell incredible—trust me, it’s worth every second!

Step 5: Garnish and Serve

Sprinkle with toasted sesame seeds before serving to add a nutty crunch and a pretty finish. I love this visual and textural touch—it makes the dish feel complete and restaurant-worthy right at home.

How to Serve Skinny Mongolian Beef Noodles Recipe

Garnishes

I always finish this dish with a sprinkle of toasted sesame seeds—they add crunch and extra nuttiness that lifts the whole bowl. Sometimes I’ll throw on chopped scallions or fresh cilantro for a bright, fresh contrast. If you’re feeling adventurous, a wedge of lime or a drizzle of Sriracha sauce on top can really personalize the bowl.

Side Dishes

When I serve this Skinny Mongolian Beef Noodles Recipe, I like pairing it with a simple cucumber salad or steamed edamame to keep things light and balanced. A side of crunchy Asian slaw or a miso soup also complements the flavors beautifully.

Creative Ways to Present

For special occasions, I love plating the noodles in individual bowls lined with banana leaves or colorful Asian-inspired plates to amp up the presentation. Garnishing each serving with a small edible flower or microgreens instantly makes the meal feel festive and welcoming.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the refrigerator for up to 3 days. To keep the noodles and beef from becoming soggy, I separate the sauce mixture from the noodles when possible and combine just before reheating.

Freezing

This recipe freezes reasonably well, though I recommend freezing just the beef and vegetables separately from the noodles for best texture. Defrost overnight in the fridge before reheating gently on the stovetop.

Reheating

I find reheating in a skillet over medium heat with a splash of water or broth helps loosen the sauce and restores the original texture best—microwaving can sometimes make it a bit gummy. Stir frequently until warmed through and flavorful.

FAQs

Final Thoughts

This Skinny Mongolian Beef Noodles Recipe has quickly become one of my go-to meals for busy nights because it’s flavorful, quick, and nourishing all at once. I love how the fresh veggies balance the savory sauce and tender beef, and how the soba noodles soak up every bit of that deliciousness. You’ll enjoy making it as much as eating it—and I promise it’ll impress anyone lucky enough to get a taste. Give it a try and see how easy it is to enjoy a restaurant-worthy meal right from your own kitchen!

Print