Mongolian Ground Beef Noodles
Mongolian Ground Beef Noodles
Ingredients
For the Noodles
- 12 ounces wide egg noodles
- water, for cooking noodles, as needed
For the Ground Beef
- 1 pound ground beef, lean
- 1 tablespoon vegetable oil
For the Mongolian Sauce
- 1/2 cup low sodium soy sauce
- 1/4 cup brown sugar, packed
- 1/4 cup water
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, minced
- 1 tablespoon cornstarch
- 1/2 teaspoon red pepper flakes, optional
For the Garnish
- 1 tablespoon white sesame seeds
- 2 green onions, thinly sliced
Instructions
- 1
Cook the wide egg noodles according to package directions. Once cooked, drain thoroughly using a colander and set aside.
⏱️ 8 min
- 2
While the noodles are cooking, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the lean ground beef and break it up with a spatula. Cook until the beef is fully browned and no pink remains. Drain any excess fat from the skillet.
⏱️ 7 min
- 3
In a small bowl, whisk together the low sodium soy sauce, packed brown sugar, water, rice vinegar, sesame oil, grated fresh ginger, minced garlic, and cornstarch. If desired, add the red pepper flakes for a touch of heat.
⏱️ 3 min
- 4
Pour the prepared sauce mixture over the browned ground beef in the skillet. Bring the mixture to a simmer, stirring constantly, until the sauce thickens to a glossy consistency, about 2-3 minutes.
⏱️ 3 min
- 5
Add the cooked and drained noodles to the skillet with the beef and sauce. Toss everything together using tongs or a spatula until the noodles are thoroughly coated with the rich Mongolian sauce.
⏱️ 2 min
- 6
Serve the Mongolian Ground Beef Noodles immediately. Garnish each serving generously with white sesame seeds and thinly sliced green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Ground Beef Noodles
Ingredients
For the Noodles
- 12 ounces wide egg noodles
- water, for cooking noodles, as needed
For the Ground Beef
- 1 pound ground beef, lean
- 1 tablespoon vegetable oil
For the Mongolian Sauce
- 1/2 cup low sodium soy sauce
- 1/4 cup brown sugar, packed
- 1/4 cup water
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, minced
- 1 tablespoon cornstarch
- 1/2 teaspoon red pepper flakes, optional
For the Garnish
- 1 tablespoon white sesame seeds
- 2 green onions, thinly sliced
Instructions
- 1
Cook the wide egg noodles according to package directions. Once cooked, drain thoroughly using a colander and set aside.
⏱️ 8 min - 2
While the noodles are cooking, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the lean ground beef and break it up with a spatula. Cook until the beef is fully browned and no pink remains. Drain any excess fat from the skillet.
⏱️ 7 min - 3
In a small bowl, whisk together the low sodium soy sauce, packed brown sugar, water, rice vinegar, sesame oil, grated fresh ginger, minced garlic, and cornstarch. If desired, add the red pepper flakes for a touch of heat.
⏱️ 3 min - 4
Pour the prepared sauce mixture over the browned ground beef in the skillet. Bring the mixture to a simmer, stirring constantly, until the sauce thickens to a glossy consistency, about 2-3 minutes.
⏱️ 3 min - 5
Add the cooked and drained noodles to the skillet with the beef and sauce. Toss everything together using tongs or a spatula until the noodles are thoroughly coated with the rich Mongolian sauce.
⏱️ 2 min - 6
Serve the Mongolian Ground Beef Noodles immediately. Garnish each serving generously with white sesame seeds and thinly sliced green onions.
⏱️ 2 min