why make this recipe
Mongolian Ground Beef Noodles is a delightful dish that combines savory flavors and satisfying textures. It’s quick to prepare, making it a perfect weeknight dinner option. The sweet and spicy sauce pairs wonderfully with the tender noodles, while the ground beef adds protein and heartiness to the meal. Whether you’re cooking for yourself or for family and friends, this recipe will surely impress.
how to make Mongolian Ground Beef Noodles
Ingredients
- 1 lb lean ground beef
- 4 tsp fresh grated ginger
- 6 cloves garlic, minced
- ½ cup brown sugar
- ½ cup low-sodium beef broth
- ½ cup low-sodium soy sauce
- ¼ cup hoisin sauce
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 8 oz linguine or fettuccine noodles
- 2 tbsp cornstarch
- ¼ cup water
- 4 green onions, sliced
Directions
- Cook the ground beef: Heat a skillet over medium-high heat. Add the ground beef and cook until browned, about 5 minutes. Add the ginger and garlic during the last 2 minutes of cooking.
- Prepare the noodles: While the beef cooks, boil the noodles according to the package instructions until al dente. Drain and set aside.
- Make the sauce: Drain any excess fat from the beef. Stir in the brown sugar, beef broth, soy sauce, hoisin sauce, black pepper, and red pepper flakes (if using). Mix well to combine.
- Thicken the sauce: In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the beef mixture, stirring constantly. Bring the mixture to a simmer and cook until thickened, about 2-3 minutes.
- Combine noodles and beef: Add the cooked noodles to the skillet and toss them in the sauce to coat evenly. Let the noodles sit for 2-3 minutes to absorb the flavors.
- Garnish and serve: Serve hot, garnished with sliced green onions. Enjoy this hearty, satisfying meal!
how to serve Mongolian Ground Beef Noodles
Serve Mongolian Ground Beef Noodles in bowls for a warm and comforting meal. You can top them with more green onions or sesame seeds for added flavor and a nice presentation. Pair it with a side of steamed vegetables or a simple salad for a complete dinner.
how to store Mongolian Ground Beef Noodles
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through or warm on the stovetop. You may need to add a splash of water or broth to loosen the sauce as it thickens in the fridge.
tips to make Mongolian Ground Beef Noodles
- Use any type of ground meat you prefer, such as turkey or chicken, for a lighter option.
- Adjust the amount of red pepper flakes based on your spice preference.
- Feel free to add vegetables like bell peppers, broccoli, or snap peas during the cooking process for more color and nutrients.
variation
You can make this dish vegetarian by replacing the ground beef with crumbled tofu or tempeh, and use vegetable broth instead of beef broth. This way, you still get a delicious meal that is meat-free.
FAQs
1. Can I use other noodles instead of linguine or fettuccine?
Yes, you can use any type of noodle you like, such as spaghetti, rice noodles, or even zoodles (zucchini noodles) for a gluten-free option.
2. Is this recipe spicy?
The recipe includes optional red pepper flakes for a bit of heat. You can adjust or omit this ingredient based on your spice preference.
3. Can I freeze Mongolian Ground Beef Noodles?
While it is possible to freeze the cooked dish, the noodles may become mushy after thawing. It’s generally better to store the beef and sauce separately from the noodles if you plan to freeze leftovers.
Mongolian Ground Beef Noodles
Ingredients
Main ingredients
- 1 lb lean ground beef
- 4 tsp fresh grated ginger
- 6 cloves garlic, minced
- ½ cup brown sugar
- ½ cup low-sodium beef broth
- ½ cup low-sodium soy sauce
- ¼ cup hoisin sauce
- ½ tsp black pepper
- ¼ tsp red pepper flakes optional
- 8 oz linguine or fettuccine noodles
- 2 tbsp cornstarch
- ¼ cup water
- 4 stalks green onions, sliced
Instructions
Cooking the Ground Beef
- Heat a skillet over medium-high heat. Add the ground beef and cook until browned, about 5 minutes.
- Add the ginger and garlic during the last 2 minutes of cooking.
Preparing the Noodles
- While the beef cooks, boil the noodles according to the package instructions until al dente. Drain and set aside.
Making the Sauce
- Drain any excess fat from the beef and stir in the brown sugar, beef broth, soy sauce, hoisin sauce, black pepper, and red pepper flakes (if using). Mix well to combine.
Thickening the Sauce
- In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the beef mixture, stirring constantly. Bring to a simmer and cook until thickened, about 2-3 minutes.
Combining Noodles and Beef
- Add the cooked noodles to the skillet and toss them in the sauce to coat evenly. Let the noodles sit for 2-3 minutes to absorb the flavors.
Serving
- Serve hot, garnished with sliced green onions. Enjoy!