Mongolian Beef Noodles
Mongolian Beef Noodles
Ingredients
For the Noodles
- 6 ounces lo mein noodles
For the Beef and Sauce
- 1 teaspoon sesame oil
- 3 garlic, minced
- 1 tablespoon ginger, grated
- 1 pound lean ground beef
- 1/3 cup low sodium soy sauce
- 1/4 cup beef or vegetable broth
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
- 2 tablespoons light brown sugar
For Garnish
- 3 green onions, chopped
- 1 teaspoon sesame seeds
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the lo mein noodles and cook for 7 minutes, or according to package directions, until al dente. Drain the cooked noodles thoroughly and set aside.
⏱️ 10 min
- 2
While the noodles cook, heat the sesame oil in a large pan or wok over medium-high heat. Add the minced garlic and grated ginger. Sauté for 1 to 2 minutes until fragrant and lightly toasted, being careful not to burn the garlic.
⏱️ 2 min
- 3
Add the lean ground beef to the pan with the aromatics. Break up the beef with a spatula and cook until it is fully browned and no pink remains. Drain any excess grease from the pan.
⏱️ 7 min
- 4
In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Add the low sodium soy sauce and beef or vegetable broth to the browned beef in the pan. Stir well, then pour in the cornstarch slurry, mixing constantly to prevent lumps.
⏱️ 3 min
- 5
Stir in the light brown sugar. Continue to cook, stirring occasionally, until the sauce thickens to your desired consistency, about 1 to 2 minutes.
⏱️ 2 min
- 6
Add the pre-cooked and drained noodles to the pan with the beef and sauce. Toss everything together using tongs or a spatula, ensuring the noodles are thoroughly coated with the flavorful sauce and mixed evenly with the beef.
⏱️ 2 min
- 7
Serve immediately, garnished generously with chopped green onions and a sprinkle of sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Beef Noodles
Ingredients
For the Noodles
- 6 ounces lo mein noodles
For the Beef and Sauce
- 1 teaspoon sesame oil
- 3 garlic, minced
- 1 tablespoon ginger, grated
- 1 pound lean ground beef
- 1/3 cup low sodium soy sauce
- 1/4 cup beef or vegetable broth
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
- 2 tablespoons light brown sugar
For Garnish
- 3 green onions, chopped
- 1 teaspoon sesame seeds
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the lo mein noodles and cook for 7 minutes, or according to package directions, until al dente. Drain the cooked noodles thoroughly and set aside.
⏱️ 10 min - 2
While the noodles cook, heat the sesame oil in a large pan or wok over medium-high heat. Add the minced garlic and grated ginger. Sauté for 1 to 2 minutes until fragrant and lightly toasted, being careful not to burn the garlic.
⏱️ 2 min - 3
Add the lean ground beef to the pan with the aromatics. Break up the beef with a spatula and cook until it is fully browned and no pink remains. Drain any excess grease from the pan.
⏱️ 7 min - 4
In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Add the low sodium soy sauce and beef or vegetable broth to the browned beef in the pan. Stir well, then pour in the cornstarch slurry, mixing constantly to prevent lumps.
⏱️ 3 min - 5
Stir in the light brown sugar. Continue to cook, stirring occasionally, until the sauce thickens to your desired consistency, about 1 to 2 minutes.
⏱️ 2 min - 6
Add the pre-cooked and drained noodles to the pan with the beef and sauce. Toss everything together using tongs or a spatula, ensuring the noodles are thoroughly coated with the flavorful sauce and mixed evenly with the beef.
⏱️ 2 min - 7
Serve immediately, garnished generously with chopped green onions and a sprinkle of sesame seeds.
⏱️ 1 min