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### How to Make Quick Mongolian Beef Noodle Stir-Fry
1. **Cook the Noodles**
Prepare noodles according to package directions. Drain and set aside.
2. **Prep the Beef**
Toss thinly sliced beef with cornstarch to coat. This helps get that signature crispy edge.
3. **Stir-Fry the Beef**
Heat oil in a large skillet or wok over medium-high heat. Sear the beef for 1–2 minutes per side until browned and just cooked through. Remove and set aside.
4. **Make the Sauce**
In the same pan, add a little more oil if needed. Sauté garlic and ginger until fragrant. Stir in soy sauce, brown sugar, hoisin, and water. Simmer for 2–3 minutes until slightly thickened.
5. **Combine and Toss**
Return the beef to the pan, add the noodles, and toss everything together until coated in sauce and heated through.
6. **Garnish and Serve**
Top with chopped green onions, a sprinkle of sesame seeds, and red pepper flakes if you like a kick. Serve hot!
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### Tips & Variations
* **Vegetarian?** Swap beef for crispy tofu or mushrooms.
* **Want veggies?** Add sliced bell peppers, broccoli, or snow peas in with the sauce.
* **No noodles?** Serve the beef and sauce over rice instead.
* **Meal prep win:** Makes great leftovers for lunch the next day.
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### Final Thoughts
**Quick Mongolian Beef Noodle Stir-Fry** brings together the rich, sweet-savory flavors of your favorite Chinese takeout in a weeknight-friendly recipe that’s faster, healthier, and just as satisfying. Whether you’re feeding a crowd or just yourself, this dish is guaranteed to earn a permanent spot in your dinner rotation.
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Need a printable recipe card or a version for gluten-free diets? I’d be happy to customize it for you!
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