Mongolian Ground Beef Noodles
This quick recipe ensures a delicious meal in just half an hour, perfect for weeknight dinners!
Ingredients
- For the Noodles and Beef:
- 12 oz 340 g dried lo mein, spaghetti, or rice noodles
- 1 lb 450 g ground beef (lean preferred)
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tbsp fresh ginger grated (or 1 tbsp ground ginger)
- 2 cups mixed vegetables e.g., shredded carrots, broccoli florets, or snap peas
- For the Sauce:
- 1/4 cup soy sauce use low-sodium if preferred
- 1/4 cup water or beef broth
- 2 tbsp brown sugar or honey
- 1 tbsp hoisin sauce
- 1 tsp chili flakes optional, for heat
- 2 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tsp water
- For Garnish:
- 2 green onions sliced
- Sesame seeds
Instructions
- Cook the Noodles:Cook noodles according to package instructions until al dente. Drain and set aside.
- Brown the Ground Beef:In a large skillet or wok, heat a splash of oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
- Sauté Aromatics:Push the beef to one side of the skillet. Add diced onion, garlic, and ginger to the empty side and sauté for 2-3 minutes until fragrant and softened.
- Add Vegetables:Mix the vegetables into the skillet. Stir-fry for 4-5 minutes, or until they are tender but still crisp.
- Make the Sauce:In a small bowl, whisk together soy sauce, water, brown sugar, hoisin sauce, chili flakes, and sesame oil. Pour this sauce into the skillet. Simmer for 2-3 minutes.
- Thicken the Sauce:Stir in the cornstarch slurry (cornstarch mixed with water) to thicken the sauce. Allow it to cook for an additional 1-2 minutes until the sauce coats the beef and veggies.
- Combine with Noodles:Add the cooked noodles to the skillet. Toss everything together until the noodles are fully coated in the sauce and heated through.
- Garnish and Serve:Transfer the Mongolian Ground Beef Noodles to serving bowls. Sprinkle with sliced green onions and sesame seeds for extra flavor and crunch.