Savory 30-Minute Mongolian Beef Ramen That’ll Impress Everyone

Name: Savory 30-Minute Mongolian Beef Ramen That’ll Impress Everyone
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb Flank steak (Substitutions include skirt or strip steak.); 2 tbsp Cornstarch (Essential for a juicy outcome.); 2 tbsp Sesame oil (Can substitute with canola or vegetable oil.); 3 cloves Garlic (Minced for flavor enhancement.); 1 tsp Ginger (Minced for added warmth.); 0.5 cup Low sodium soy sauce (Helps control saltiness.); 0.5 cup Water (Adjusts sauce consistency.); 0.75 cup Brown sugar (Use less for a less sweet flavor.); 10 oz Ramen noodles (Use traditional ramen without seasoning packets.); 2 Green onions (Sliced for garnish.)

Published: January 30, 2026

by Clare

Why will you love this 30-Minute Mongolian Beef Ramen?

Quick and Easy: This recipe comes together in just 30 minutes, perfect for those hectic weeknights.

Flavor Explosion: The sweet and tangy sauce paired with tender beef creates an incredible taste sensation that rivals takeout.

Adaptable Ingredients: Use whatever vegetables you have on hand—bok choy, bell peppers, or even snap peas can elevate the dish.

Crowd-Pleaser: Impress friends and family with a restaurant-quality meal right at home, proving that cooking can be delicious and fun!

Less Fuss, More Flavor: With minimal prep and straightforward techniques, you’ll spend less time in the kitchen and more time with loved ones.

For an added kick, consider adding Sriracha or chili oil, just like in my delicious Savory Cabbage Beef dishes!

30-Minute Mongolian Beef Ramen Ingredients

For the Beef

Flank steak – Provides tender, juicy protein; substitutions include skirt or strip steak for similar texture.
Cornstarch – Coats the beef to help thicken the sauce and retain moisture, making it essential for a juicy outcome.

For the Sauce

Sesame oil – Adds a nutty flavor; canola or vegetable oil can be substitutes for frying if needed.
Garlic (3 cloves, minced) – Enhances the savory flavor profile, essential for that rich taste.
Ginger (1 teaspoon, minced) – Adds warmth and a hint of spice, bringing the sauce to life.
Low sodium soy sauce (½ cup) – Provides umami flavor; using low sodium helps control the overall saltiness.
Water (½ cup) – Adjusts the sauce consistency to the desired thickness.
Brown sugar (¾ cup) – Imparts sweetness, balancing the savory elements; use less if you prefer a less sweet flavor.

For the Noodles

Ramen noodles (10 oz package) – Main carbohydrate base; use traditional ramen (without seasoning packets) for best results.

For Garnish

Green onions – Adds a fresh crunch and vibrant color, making your 30-Minute Mongolian Beef Ramen as appealing as it is delicious!

How to Make 30-Minute Mongolian Beef Ramen

Prepare the Beef: Toss the flank steak in cornstarch and refrigerate it for 10 minutes while you heat the oil in a wok or large skillet. This step helps the beef stay juicy and tender.
Brown the Beef: Heat oil in your skillet until hot but not smoking. Brown the beef in batches for 1-2 minutes per side. Once done, remove the beef and let it drain on paper towels to keep it crispy.
Sauté Aromatics: Discard excess oil, keeping just a bit in the pan. Add sesame oil and heat it up; sauté the minced garlic and ginger for 1-2 minutes until fragrant but not burnt.
Make the Sauce: Stir in the low sodium soy sauce, water, and brown sugar. Bring the mixture to a simmer for 2-3 minutes until everything is nicely combined and the sauce starts to thicken.
Combine the Beef and Sauce: Return the browned beef to the pan, tossing it in the sauce. Let it simmer for another 2-3 minutes until the sauce thickens to your liking. If needed, add a little cornstarch mixed with water for an extra boost in thickness.
Cook the Noodles: Incorporate the ramen noodles into the pan, cooking for just one more minute until they’re heated through. Serve hot in deep bowls, garnished with sliced green onions for that crunchy finish.

Optional: Add a drizzle of Sriracha for a spicy kick!

Exact quantities are listed in the recipe card below.

What to Serve with 30-Minute Mongolian Beef Ramen?

Create a delightful dining experience that harmonizes beautifully with the rich flavors of this satisfying dish.

Steamed Broccoli: Adds a crisp, fresh contrast to the savory beef, providing a nutrient-rich companion that’s easy to prepare.
Light Asian Salad: Toss together crunchy veggies with sesame dressing for a refreshing bite that balances the richness of the ramen. It’s an excellent way to incorporate more colors and nutrients into your meal.
Crispy Spring Rolls: These tasty bites bring a satisfying crunch and flavor burst. Their savory filling complements the sweet tang of the ramen’s sauce.
Chilled Soba Noodles: Cold noodles drizzled with soy sauce and sesame oil offer a delightful textural contrast—a refreshing addition that enhances the meal without overshadowing the main dish.
Classic Egg Drop Soup: The lightness of egg drop soup pairs perfectly, providing comfort while cleansing the palate between the rich bites of ramen.
Ginger Ale or Green Tea: Both drinks offer a light refreshment that can cleanse your palate and enhance the overall meal experience. Plus, their aromatic flavors harmonize perfectly with the dish’s essence.

Each of these pairings amplifies the joy of enjoying your 30-Minute Mongolian Beef Ramen, creating an unforgettable meal that’s bound to impress!

Make Ahead Options

These 30-Minute Mongolian Beef Ramen are fantastic for meal prep aficionados looking to save time during busy weeknights! You can coat the flank steak in cornstarch and refrigerate it for up to 24 hours to keep it tender. Additionally, prepare the sauce by sautéing the garlic and ginger, then combining it with the soy sauce, water, and brown sugar; this sauce can be stored in the refrigerator for up to 3 days. When you’re ready to serve, simply warm the sauce, cook the beef until browned, add the cooked noodles, and finish with a garnish of green onions. Preparing in advance means you’ll have a quick, delicious meal at your fingertips, just as flavorful as when made fresh!

Expert Tips for 30-Minute Mongolian Beef Ramen

• Preheat the Oil: Always ensure your oil is hot enough before adding the beef. This helps achieve the perfect browning and locks in moisture.

• Avoid Overcrowding: Fry the beef in small batches. Overcrowding the pan leads to steaming rather than browning, making the meat less flavorful.

• Sauce Consistency: If the sauce isn’t thickening as desired, mix a little extra cornstarch with water and add it gradually until you reach your preferred texture.

• Adjust Sweetness: Feel free to modify the amount of brown sugar according to your taste. A little goes a long way, especially in this quick meal.

• Enhance Nutrition: Don’t hesitate to toss in extra vegetables such as bell peppers or bok choy during the sautéing step for added texture and nutrition.

• Serve Fresh: 30-Minute Mongolian Beef Ramen is best enjoyed immediately once prepared. Serve it hot for a delightful experience!

Storage Tips for 30-Minute Mongolian Beef Ramen

Fridge: Store leftovers in an airtight container for up to 3 days. This will keep your delicious Mongolian Beef Ramen fresh and ready for a quick meal.

Freezer: If you want to freeze the dish, place it in a freezer-safe container and consume within 1-2 months. Just be aware that the noodles may become softer upon reheating.

Reheating: To reheat, warm in a skillet over medium heat, adding a splash of water to loosen the sauce, or microwave in short intervals until heated through.

Avoid Excess Moisture: When storing, try to separate the noodles and sauce to avoid them becoming mushy during storage. Enjoy your scrumptious meal any time!

30-Minute Mongolian Beef Ramen Variations

Feel free to get creative with this recipe! It’s all about tailoring it to your taste preferences.

Spicy Twist: Add Sriracha, chili oil, or red pepper flakes to the sauce for a flavorful kick! Adjust the amount depending on your heat preference.
Veggie Delight: Toss in colorful bell peppers, bok choy, or snap peas for a nutritious boost and vibrant presentation. The veggies add crunch and freshness!
Gluten-Free: Substitute soy sauce with tamari or coconut aminos. This will still keep the umami flavor without the gluten.
Pasta Swap: If you’re out of ramen, try using udon or rice noodles for a different texture while still capturing that beloved comfort food essence.
Herb-Focused: Incorporate chopped cilantro or basil as a garnish for an aromatic finish that brightens every bite! Fresh herbs can elevate the overall flavor profile.
Tender Chicken: Swap out flank steak for sliced chicken breast or thigh if you prefer poultry, while keeping the cooking process the same for easy adaptation.
Meet the Mushrooms: Consider adding shiitake or oyster mushrooms to the dish—they impart an earthy flavor and enhance the overall umami experience.
Coconut Cream: Stir in a splash of coconut cream or milk at the end for a luscious, creamy sauce that enriches the mouthfeel of your ramen!

30-Minute Mongolian Beef Ramen Recipe FAQs

What cut of beef is best for Mongolian Beef Ramen?
Absolutely! Flank steak is ideal for this recipe due to its tenderness. However, you can also use skirt steak or strip steak for similar results. It’s best to avoid fattier cuts like chuck roast, as they won’t provide the same delightful texture.

How should I store leftovers from my Mongolian Beef Ramen?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure to keep the noodles and sauce together to retain flavor, and consider reheating in a pan with a splash of water to keep everything moist.

Can I freeze 30-Minute Mongolian Beef Ramen?
Yes, you can freeze this dish! Place it in a freezer-safe container and consume within 1-2 months. Just keep in mind that the noodles may become softer upon reheating. For the best experience, you might want to freeze the beef and sauce separately from the noodles.

What should I do if my sauce isn’t thickening?
If the sauce isn’t reaching the desired thickness, mix together 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it into the sauce gradually while it’s simmering; this should help achieve that perfect glossy finish!

Are there any dietary considerations for this dish?
Great question! This recipe contains soy sauce, which can be problematic for those with soy allergies. You can substitute it with coconut aminos or a homemade sauce using a blend of vinegar and spices. Also, please keep an eye on the sugar content if you’re monitoring dietary intake.

What vegetables can I add to my Mongolian Beef Ramen to make it more nutritious?
The more the merrier! You can add vegetables like bell peppers, snap peas, or bok choy during the sautéing step. Simply slice them thinly, and toss them into the pan when you’re sautéing the garlic and ginger. This not only enhances nutrition but also adds vibrant color to your dish!