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Budget-Friendly Mongolian Beef with Noodle Stir Fry | Simple Recipe without Specialty ingredients!

Byamazingfoodstv


OOOPS! I must have accidentally cut a part of the video where I said “1 tablespoon cornstarch” when preparing the beef! I don’t know how I managed that but I am so sorry for the confusion!

Today’s Featured Recipe:

Craving Mongolian beef but don’t want to spend a lot on specialty ingredients you might only use once? In this video, I’ll show you how I made a budget-friendly Mongolian beef with stir fry noodles using simple, everyday ingredients.

To keep costs down, I used an inexpensive cut of steak (velveting makes it tender!) and swapped in spaghetti instead of pricey lo mein or chow mein noodles. The result? A delicious, affordable version of a takeout favorite that you can make at home without breaking the bank.

What you’ll love about this recipe:

Uses simple pantry ingredients (no specialty store trip required)

Budget-friendly but still flavorful and satisfying

Weeknight(ish)-friendly and family-approved

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45 Comments

  6. Love this! Don't know if you've done a take on Thai peanut noodles, but I've made a pretty decent peanut sauce with just peanut butter, orange juice, soy sauce and spices. Usually I throw a can of black beans in it and whatever other veggies I have.

  14. I make this without brown sugar and use cauliflower rice instead of noodles. Yes, a little cornstarch adds carb but it’s very doable for my diet as a diabetic.i have little to no spikes after eating this. I think maybe the protein helps that

  21. As a Vietnamese person who grew up with a tight budget stir fry’s ESPECIALLY fried rice and noodles are a great way to stretch leftovers and small amount of meat. It’s also a great way to use vegetables going bad

  22. This would be an awesome recipe to try on a mental health cooking night 🙂 I love trying a new recipe. When I'm in the mood to cook. I'll make sure I have all of the ingredients I need except the meat and then wait until I find it on sale

  23. I have used whole wheat angel hair pasta and I feel it has a closer texture to that of the lo mein noodles. I think because of the extra fiber it’s chewier or firmer than traditional spaghetti.

    I used to make an Asian noodle salad using that and one night I needed noodles. I gave that a try and it turned out really well. Plus the finer texture of angel hair probably helped. Just a thought.

  35. One tip for ginger – it also freezes very well! I don’t use it often so I buy a small knob of ginger and put it in a bag in the freezer, and then it grates very easily while still frozen to be put into recipes.

  37. I so enjoy your channel. I was depressed and having such a bad day but your video popped up on my feed and now I'm relaxed and smiling. I really appreciate your channel. I'm a metastatic breast cancer thriver and I have good days and bad. I have a 13-year-old boy who has ADHD and ODD. I am on disability so thankful for such delicious meals on a budget.

  39. I just love watching your videos you have such a soothing voice and of course I always learn something. I'm 65 and thought I knew a lot about cooking but I had never heard of velveting. I absolutely love Asian cuisine and I have always used the spaghetti noodles for my low mein.

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