Description
A quick and delicious recipe for Mongolian Ground Beef Noodles that can be prepared in less than 30 minutes, featuring a savory sauce and satisfying flavors.
Ingredients
Scale
- 8 oz (225g) noodles (spaghetti, udon, or rice noodles)
- 1 lb (450g) ground beef
- 2 tbsp vegetable oil
- 3 cloves garlic (minced)
- 1-inch piece ginger (minced)
- ¼ cup soy sauce (or tamari for gluten-free)
- ¼ cup brown sugar
- ½ cup beef broth
- 1 tbsp hoisin sauce
- 1 tbsp cornstarch (mixed with 2 tbsp water)
- ½ tsp red pepper flakes (optional)
- ½ cup green onions (chopped)
- 1 tbsp sesame seeds (for garnish)
Instructions
- Cook the noodles according to the package instructions. Once cooked, drain them and set aside.
- In a large pan, heat the vegetable oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat.
- Add minced garlic and ginger to the pan and sauté for about 1 minute until fragrant.
- Mix soy sauce, brown sugar, beef broth, hoisin sauce, and optional red pepper flakes in a bowl. Pour into the pan and stir well.
- Add the cornstarch slurry to thicken the sauce, stirring continuously until desired thickness is achieved.
- Toss the cooked noodles into the pan with the sauce and beef until well coated.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat by adding a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg