Mongolian Ground Beef Noodles
Mongolian Ground Beef Noodles
Ingredients
For the Main Dish
- 1 pound ground beef, 80/20 lean
- 1 tablespoon oil, neutral cooking oil like vegetable or canola
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 2 cups broccoli florets, fresh or frozen
- 12 ounces ramen noodles, cooked according to package directions, drained
For the Mongolian Sauce
- 1/2 cup soy sauce, low sodium
- 1/4 cup brown sugar, packed
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/2 teaspoon red pepper flakes, or to taste
For Garnish
- 2 green onions, chopped
- 1 teaspoon sesame seeds
Instructions
- 1
Heat the oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 2
Add the minced garlic and ginger to the skillet with the ground beef. Cook for 1 minute more, until fragrant.
⏱️ 1 min
- 3
Stir in the broccoli florets. Cook for 3-5 minutes, or until the broccoli is tender-crisp.
⏱️ 4 min
- 4
While the beef and broccoli are cooking, prepare the sauce. In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, cornstarch, water, and red pepper flakes until well combined and the cornstarch is dissolved.
⏱️ 3 min
- 5
Pour the prepared sauce into the skillet with the beef and broccoli. Bring to a simmer and cook, stirring constantly, until the sauce thickens to your desired consistency, about 2-3 minutes.
⏱️ 3 min
- 6
Add the cooked ramen noodles to the skillet. Toss everything together until the noodles are thoroughly coated with the sauce and combined with the beef and broccoli.
⏱️ 2 min
- 7
Serve immediately in bowls. Garnish with chopped green onions and sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Ground Beef Noodles
For the Main Dish
- 1 pound ground beef, 80/20 lean
- 1 tablespoon oil, neutral cooking oil like vegetable or canola
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 2 cups broccoli florets, fresh or frozen
- 12 ounces ramen noodles, cooked according to package directions, drained
For the Mongolian Sauce
- 1/2 cup soy sauce, low sodium
- 1/4 cup brown sugar, packed
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/2 teaspoon red pepper flakes, or to taste
For Garnish
- 2 green onions, chopped
- 1 teaspoon sesame seeds
Instructions
- 1
Heat the oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 2
Add the minced garlic and ginger to the skillet with the ground beef. Cook for 1 minute more, until fragrant.
⏱️ 1 min - 3
Stir in the broccoli florets. Cook for 3-5 minutes, or until the broccoli is tender-crisp.
⏱️ 4 min - 4
While the beef and broccoli are cooking, prepare the sauce. In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, cornstarch, water, and red pepper flakes until well combined and the cornstarch is dissolved.
⏱️ 3 min - 5
Pour the prepared sauce into the skillet with the beef and broccoli. Bring to a simmer and cook, stirring constantly, until the sauce thickens to your desired consistency, about 2-3 minutes.
⏱️ 3 min - 6
Add the cooked ramen noodles to the skillet. Toss everything together until the noodles are thoroughly coated with the sauce and combined with the beef and broccoli.
⏱️ 2 min - 7
Serve immediately in bowls. Garnish with chopped green onions and sesame seeds.
⏱️ 1 min