Mongolian Beef and Broccoli with Noodles

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Mongolian Beef and Broccoli with Noodles – your new favorite dinner recipe. We are talking about savory, sweet, tangy, garlicky sauce smothered over tender strips of beef and perfectly cooked broccoli, all coming together in under 30 minutes plus easy clean-up! 

45 degree angle of skillet filled with beef, broccoli and noodles topped with green onions

For more amazingly delicious Asian noodle dishes, head on over to my posts for Asian Spaghetti Salad with Sesame Ginger Dressing, Asian Ramen Noodle Salad, and Chicken Chow Mein

Just when I think I’ve recreated all the Asian dishes I love at home, I come across Mongolian Beef when perusing my favorite take-out chain’s menu online. How could I have forgotten about my love for this deliciously beefy, savory, tasty noodle dish I used to order seemingly non-stop before I had kids. 

Well, I just had to remedy that situation, stat. Using my favorite, quick noodle cheat of cooked packaged ramen noodles (so easy to use, just cook the noodles and pitch the flavor packet) and adding the simple pantry staples for the sauce, thinly sliced beef, and broccoli, I was able to put this dish together just about as quickly as everyone in my family wolfed it down. I call that a win! 

overhead view of noodles with beef and broccoli with black serving spoon in a skillet

Why this Recipe Works

Okay, here’s the nitty gritty on why I love this particular recipe for Mongolian beef so darn much. 

Pantry staples — Guys, I can’t get enough of these easy sauces using just stuff I have in my pantry! It takes so much stress out of cooking when you start with simple ingredients. It’s key! 

Thinly sliced beef —  Save time by purchasing beef that’s already sliced thin. It’s usually packaged as “stir fry beef” in the meat department. 

Ramen — I just love these noodles for their versatility. Plus, they cook quickly and are so inexpensive, yet still delicious! 

Broccoli — Okay while I’m usually all for veggie substitutions in recipes, there’s just something about the broccoli, that, for me, is a MUST. Substitute if you will but I just don’t think this recipe can be the same without the tender, sauce-covered florets of broccoli with every bite. 

Great the next day — That’s right, if your family doesn’t scarf it down on the first night like mine does, this beef and broccoli dish makes great leftovers. Keeps in the fridge for up to 4 days. 

overhead view of hands holding a plate of mongolian beef and noodles

Here’s How you Make it

  1. Cook the ramen noodles according to package directions, drain, and set aside. 
  2. Whisk together the soy sauce, vinegar, water, brown sugar, garlic, sriracha, and hoisin in a small bowl and set that aside. 
  3. Heat oil up in a large skillet (or wok if you have it) over medium-high heat. Saute the beef/steak in the oil for 5-6 minutes. Add the broccoli and saute it another 3-4 minutes with the beef. 
  4. In another small bowl, stir together the cornstarch and water to make a slurry. 
  5. Add the sauce to the broccoli and beef and bring it to a boil, then add the cornstarch slurry and stir till the sauce begins to thicken. Reduce heat to low. 
  6. Finally, add the ramen in and combine. Garnish with green onions and serve. 

Ideas for Customizing this Recipe

  • No ramen? No problem. You can add any noodle really in this Mongolian beef recipe. Soba, udon, or rice noodles are yummy too. Or substitute spaghetti, angel hair pasta, or egg noodles. 
  • I know I love the broccoli in this dish but you could also use cauliflower, green beans, mushrooms, asparagus, or a mixture of veggies if you like. 
  • Swap the beef out for chicken, pork, or even tofu. All delicious! 
  • I’ve been known to add a sprinkle or two of chopped peanuts over the top of this dish for added texture and crunch. Yum! 
  • Sprinkle some sesame seeds (white or black will work) in addition to the green onion for a little crunch if you don’t want to use peanuts. 

up close 45 degree angle beef and broccoli with noodles on a fork

Expert Tips

  • Spice up this dish by adding 1 teaspoon crushed red pepper flakes to the sauce for a spicy kick. Or you could double the Sriracha and/or add some hot chilis into the mix while the sauce thickens. 
  • Don’t skip the slurry! It seems like no big deal, I mean, what’s 2 tiny teaspoons of cornstarch going to do to the sauce anyway? Turns out, plenty! It’s my secret ingredient for thickening sauces every time! 
  • If you don’t have hoisin sauce, you can substitute garlic teriyaki, bean paste, barbecue molasses, or miso mixed with a little bit of mustard. 
  • If you’re watching your sugar intake and you’d rather not use ½ cup of brown sugar, you can instead half the sugar, a brown sugar replacement, coconut sugar, or date sugar. 

a white and black dish with beef, noodles, and broccoli with a fork

More Recipes Like This

Did you make this Mongolian Beef and Broccoli dish? Please rate the recipe below!

45 degree angle of skillet filled with beef, broccoli and noodles topped with green onions

Mongolian Beef and Broccoli with Noodles

Picture savory, sweet, tangy, garlicky sauce smothered over tender strips of beef and perfectly cooked broccoli, all coming together in under 30 minutes plus easy clean-up! 
4.79 from 19 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 servings


  • 2/3 cup soy sauce (I used low sodium)
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon sriracha
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 3 tablespoons cold water + 2 teaspoons corn starch
  • 2 cups broccoli florets
  • 2 tablespoons oil I used sesame oil
  • 1.5 pounds stir fry beef or very thin sliced steak
  • 2 packages ramen noodles boiled til tender and drained
  • chopped green onions for garnish


  • Whisk together soy sauce, water, brown sugar, garlic, sriracha, hoisin, and rice vinegar. Set aside.
  • Heat oil in a large skillet over medium-high heat. Saute beef/steak in the oil for 5-6 minutes. Add broccoli and saute 3-4 minutes longer.
  • Stir together cold water and corn starch til dissolved.
  • Add sauce and bring to a boil. Stir in corn starch slurry til thickened. Reduce heat to low.
  • Stir in noodles. Garnish with green onions if desired and serve.


Spice it up: add 1 teaspoon crushed red pepper flakes to the sauce for a spicy kick. 


Calories: 582kcal | Carbohydrates: 37g | Protein: 40g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 104mg | Sodium: 2439mg | Potassium: 728mg | Fiber: 2g | Sugar: 30g | Vitamin A: 309IU | Vitamin C: 42mg | Calcium: 69mg | Iron: 4mg
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

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Recipe Rating


3 stars
Even with low sodium soy sauce, it was really really salty. :-/

5 stars
Keto-fied with riced califlower. The Sauce was perfect and I did not use low sodium anything. Added the red pepper flakes I love bold flavors thank you for the suggestion. so easy to prep and cook while listening to some good trap music!

    Happy to hear that yours turned out delicious!

5 stars
AbsolutelY delicious!!!

    Thanks for your feedback, Lauren!

5 stars
We cooked this tonight and it came out so good! We went back for seconds. It also was surprisingly very easy and quick to make.

Our only feedback is that we wish the ramen noodles had a size in oz. We bought two packages but we had sooo much ramen when we cooked it we figured we must have bought the wrong size package.

    Glad you enjoyed this recipe! Thanks for your feedback.

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