Mongolian Ground Beef Noodles
Mongolian Ground Beef Noodles
Ingredients
For the Noodles and Vegetables
- 1 pound ground beef
- 4 packages ramen noodles, seasoning packets discarded
- salt, to taste
- black pepper, to taste
- 8 ounces mushrooms, sliced
- 1 head broccoli, cut into florets
- 1/3 cup water, for steaming broccoli
For the Mongolian Sauce
- 1/2 cup soy sauce
- 1/2 cup chicken broth
- 1/3 cup brown sugar
- 2 tablespoons hoisin sauce
- 1 tablespoon minced garlic
- 1 teaspoon fresh ginger paste
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, optional
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- 1
Add the ground beef to a large skillet or Dutch oven over medium-high heat. Cook until thoroughly browned, breaking it apart with a spoon as it cooks. Season the beef with salt and black pepper to taste. Once cooked, drain any excess grease from the skillet.
⏱️ 7 min
- 2
Add the sliced mushrooms and broccoli florets into the skillet with the browned ground beef. Pour in the 1/3 cup of water, cover the skillet, and let the broccoli steam for 3-5 minutes, or until it is tender-crisp.
⏱️ 5 min
- 3
While the broccoli is steaming, cook the ramen noodles according to the package directions, ensuring you discard the seasoning packets. Once cooked, drain the noodles well and set them aside.
⏱️ 4 min
- 4
In a medium bowl, whisk together all the ingredients for the Mongolian sauce: soy sauce, chicken broth, brown sugar, hoisin sauce, minced garlic, fresh ginger paste, sesame oil, and red pepper flakes (if using).
⏱️ 3 min
- 5
Pour the prepared Mongolian sauce over the beef, mushrooms, and broccoli in the skillet. Stir everything until it is well combined and coated in the sauce.
⏱️ 2 min
- 6
In a small bowl, whisk together the cornstarch and cold water until no lumps remain, creating a smooth slurry. Pour this cornstarch slurry into the simmering skillet. Stir continuously and let the sauce simmer for 2-3 minutes, or until it has thickened to your desired consistency.
⏱️ 3 min
- 7
Add the cooked and drained ramen noodles to the skillet with the beef and sauce. Toss everything together gently until the noodles are thoroughly coated in the rich Mongolian sauce. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Ground Beef Noodles
For the Noodles and Vegetables
- 1 pound ground beef
- 4 packages ramen noodles, seasoning packets discarded
- salt, to taste
- black pepper, to taste
- 8 ounces mushrooms, sliced
- 1 head broccoli, cut into florets
- 1/3 cup water, for steaming broccoli
For the Mongolian Sauce
- 1/2 cup soy sauce
- 1/2 cup chicken broth
- 1/3 cup brown sugar
- 2 tablespoons hoisin sauce
- 1 tablespoon minced garlic
- 1 teaspoon fresh ginger paste
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, optional
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- 1
Add the ground beef to a large skillet or Dutch oven over medium-high heat. Cook until thoroughly browned, breaking it apart with a spoon as it cooks. Season the beef with salt and black pepper to taste. Once cooked, drain any excess grease from the skillet.
⏱️ 7 min - 2
Add the sliced mushrooms and broccoli florets into the skillet with the browned ground beef. Pour in the 1/3 cup of water, cover the skillet, and let the broccoli steam for 3-5 minutes, or until it is tender-crisp.
⏱️ 5 min - 3
While the broccoli is steaming, cook the ramen noodles according to the package directions, ensuring you discard the seasoning packets. Once cooked, drain the noodles well and set them aside.
⏱️ 4 min - 4
In a medium bowl, whisk together all the ingredients for the Mongolian sauce: soy sauce, chicken broth, brown sugar, hoisin sauce, minced garlic, fresh ginger paste, sesame oil, and red pepper flakes (if using).
⏱️ 3 min - 5
Pour the prepared Mongolian sauce over the beef, mushrooms, and broccoli in the skillet. Stir everything until it is well combined and coated in the sauce.
⏱️ 2 min - 6
In a small bowl, whisk together the cornstarch and cold water until no lumps remain, creating a smooth slurry. Pour this cornstarch slurry into the simmering skillet. Stir continuously and let the sauce simmer for 2-3 minutes, or until it has thickened to your desired consistency.
⏱️ 3 min - 7
Add the cooked and drained ramen noodles to the skillet with the beef and sauce. Toss everything together gently until the noodles are thoroughly coated in the rich Mongolian sauce. Serve immediately.
⏱️ 2 min