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Mongolian Beef Glass Noodles Soup

Savor the rich, savory, and slightly sweet flavors of Mongolian beef in a comforting glass noodle soup. Thinly sliced beef, tender glass noodles, and crisp vegetables are bathed in a deeply flavorful broth, perfect for a hearty and quick weeknight meal.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Asian, Chinese
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Mongolian Beef
  • 1 lb Flank Steak thinly sliced against the grain
  • 1 tbsp Cornstarch
  • 2 tbsp Vegetable Oil divided
For the Mongolian Sauce & Soup Base
  • 1/2 cup Low Sodium Soy Sauce
  • 1 tbsp Dark Soy Sauce optional, for color
  • 1/4 cup Brown Sugar packed
  • 2 tbsp Hoisin Sauce
  • 1 tbsp Rice Vinegar
  • 1 tbsp Fresh Ginger grated
  • 4 cloves Garlic minced
  • 1/2 tsp Red Pepper Flakes or to taste
  • 4 cups Beef Broth
  • 1/2 cup Water optional, for noodle cooking
For the Noodles & Vegetables
  • 6 oz Glass Noodles (bean thread vermicelli)
  • 1 medium Yellow Onion thinly sliced
  • 2 Carrots julienned or thinly sliced
  • 1 Red Bell Pepper thinly sliced
For Garnish
  • 2 Green Onions chopped
  • 1 tsp Toasted Sesame Seeds optional
  • 1 tsp Sesame Oil for drizzling, optional

Equipment

  • Large Wok or Deep Skillet
  • Mixing bowls
  • Whisk
  • Sharp Knife

Method
 

Prepare the Beef & Sauce
  1. Thinly slice the flank steak against the grain into bite-sized pieces. In a medium bowl, toss the sliced beef with 1 tablespoon of cornstarch until each piece is lightly coated. Set aside.
  2. In a separate bowl, whisk together the soy sauce, dark soy sauce (if using), brown sugar, hoisin sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes. Set aside.
Cook the Beef & Vegetables
  1. Heat 1 tablespoon of vegetable oil in a large wok or deep skillet over high heat until shimmering. Add half of the cornstarch-coated beef in a single layer and sear for 1-2 minutes per side until browned and slightly crisp. Do not overcrowd the pan. Remove the cooked beef and set aside. Repeat with the remaining beef, adding more oil if necessary.
  2. Reduce the heat to medium-high. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced yellow onion, julienned carrots, and red bell pepper. Sauté for 3-5 minutes, until the vegetables are tender-crisp.
Assemble and Simmer the Soup
  1. Pour the whisked Mongolian sauce mixture into the wok with the vegetables. Bring it to a quick simmer, scraping up any browned bits from the bottom of the pan.
  2. Add the beef broth to the wok. Bring the soup to a gentle boil, then reduce the heat to low and return the cooked beef to the wok. Simmer for 5-7 minutes to allow the flavors to meld and the beef to tenderize further.
  3. Add the dry glass noodles directly to the simmering soup. Cook for 3-5 minutes, or according to package directions, until the noodles are tender and translucent. If the soup appears too thick or the noodles need more liquid to cook properly, add the optional 1/2 cup of water.
Serve
  1. Ladle the Mongolian Beef Glass Noodles Soup into individual serving bowls. Garnish generously with chopped green onions and a sprinkle of toasted sesame seeds. A drizzle of sesame oil can add an extra layer of flavor.
  2. Serve immediately and enjoy!

Notes

For a spicier soup, increase the amount of red pepper flakes or add a dash of chili oil when serving. If you prefer a thicker soup, you can create a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and stir it into the simmering broth until thickened to your desired consistency. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the noodles may absorb more liquid over time.