Of course! Mongolian Ground Beef Noodles are a fantastic, quick, and flavorful weeknight meal. It takes the classic flavors of Mongolian Beef (savory, sweet, garlicky) and simplifies it with ground meat.
Here is a detailed recipe that will give you restaurant-quality results at home.
Why You’ll Love This Recipe
· Incredibly Fast: Ready in about 20 minutes.
· Family-Friendly: A crowd-pleasing flavor that both kids and adults love.
· Customizable: Easily adjust the spice level and vegetables.
· Perfect for Meal Prep: The sauce and beef can be made ahead of time.
Classic Mongolian Ground Beef Noodles
This recipe strikes a perfect balance between savory, sweet, and umami.
Yields: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
For the Noodles & Beef:
· 8 oz (225g) dried noodles (lo mein, udon, ramen, or spaghetti)
· 1 tablespoon vegetable oil
· 1 lb (450g) ground beef (85/15 lean-to-fat ratio is ideal)
· 4-5 cloves garlic, minced
· 1 teaspoon fresh ginger, grated
· 4-5 green onions, sliced (white and green parts separated)
For the Sauce:
· 1/2 cup low-sodium soy sauce
· 1/4 cup water or beef broth
· 1/4 cup brown sugar, packed
· 2 tablespoons hoisin sauce
· 1 tablespoon rice vinegar (or mirin)
· 1 teaspoon sesame oil
· 1 teaspoon cornstarch
· 1/2 teaspoon red pepper flakes (optional, for heat)
For Garnish:
· Toasted sesame seeds
· Extra sliced green onions
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Cook the noodles according to package directions until al dente. Drain and set aside. (Tip: Toss with a tiny bit of oil to prevent sticking.)
- Make the Sauce: In a medium bowl or measuring cup, whisk together all the sauce ingredients: soy sauce, water/broth, brown sugar, hoisin sauce, rice vinegar, sesame oil, cornstarch, and red pepper flakes. Ensure the cornstarch is fully dissolved. Set aside.
- Cook the Aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s no longer pink. If there’s a lot of excess fat, you can drain some off.
- Build the Flavor: Add the minced garlic, grated ginger, and the white parts of the green onions to the skillet. Cook for 1-2 minutes until fragrant.
- Combine and Simmer: Pour the prepared sauce into the skillet with the beef. Bring the mixture to a simmer, stirring constantly. The sauce will thicken noticeably within 1-2 minutes thanks to the cornstarch.
- Bring it All Together: Add the cooked noodles and the green parts of the green onions to the skillet. Use tongs to toss everything together until the noodles are evenly coated in the delicious sauce.
- Serve: Divide among bowls and garnish generously with toasted sesame seeds and more sliced green onions.
Tips for the Best Results
· Don’t Skip the Cornstarch: This is crucial for getting that glossy, restaurant-style sauce that clings to the noodles and beef.
· Brown the Beef Well: Don’t just steam it. Get a good sear on the ground beef for deeper flavor.
· Taste and Adjust: Before adding the noodles, taste the sauce. You can add a pinch more brown sugar for sweetness, a splash more soy sauce for saltiness, or more red pepper flakes for heat.
· Veggie Boost: Feel free to add vegetables! Sliced bell peppers, shredded carrots, or broccoli florets can be stir-fried for a few minutes before adding the beef, then removed and added back in with the noodles.
Variations to Try
· Mongolian Ground Turkey or Chicken Noodles: A leaner alternative that works perfectly with this sauce.
· Spicy Version: Add 1-2 teaspoons of Sriracha or a tablespoon of Gochujang (Korean chili paste) to the sauce mixture.
· “Deconstructed” Egg Roll in a Bowl: Skip the noodles and serve the saucy ground beef mixture over a bed of shredded cabbage. It’s a delicious low-carb option!
Enjoy your quick and delicious homemade feast