Mongolian Ground Beef Noodles
Mongolian Ground Beef Noodles
Ingredients
For the Noodles
- 12 ounces wide egg noodles
For the Mongolian Ground Beef
- 1 pound ground beef, 80/20 lean
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup soy sauce, low sodium
- 1/4 cup brown sugar, packed
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 cup green onions, chopped, divided
Instructions
- 1
Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 2
While the noodles are cooking, heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes. Drain any excess grease.
⏱️ 8 min
- 3
Add the minced garlic and grated ginger to the cooked ground beef. Sauté for 1 minute until fragrant.
⏱️ 1 min
- 4
In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes. In a separate small bowl, whisk together the cornstarch and water to create a slurry.
⏱️ 3 min
- 5
Pour the sauce mixture into the skillet with the ground beef. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min
- 6
Add the cooked and drained noodles to the skillet with the beef and sauce. Toss gently to ensure the noodles are completely coated with the sauce.
⏱️ 2 min
- 7
Stir in half of the chopped green onions. Cook for an additional 1 minute to heat through.
⏱️ 1 min
- 8
Serve immediately, garnished with the remaining chopped green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Ground Beef Noodles
For the Noodles
- 12 ounces wide egg noodles
For the Mongolian Ground Beef
- 1 pound ground beef, 80/20 lean
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup soy sauce, low sodium
- 1/4 cup brown sugar, packed
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 cup green onions, chopped, divided
Instructions
- 1
Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 2
While the noodles are cooking, heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes. Drain any excess grease.
⏱️ 8 min - 3
Add the minced garlic and grated ginger to the cooked ground beef. Sauté for 1 minute until fragrant.
⏱️ 1 min - 4
In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes. In a separate small bowl, whisk together the cornstarch and water to create a slurry.
⏱️ 3 min - 5
Pour the sauce mixture into the skillet with the ground beef. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min - 6
Add the cooked and drained noodles to the skillet with the beef and sauce. Toss gently to ensure the noodles are completely coated with the sauce.
⏱️ 2 min - 7
Stir in half of the chopped green onions. Cook for an additional 1 minute to heat through.
⏱️ 1 min - 8
Serve immediately, garnished with the remaining chopped green onions.
⏱️ 1 min