Mongolian Ground Beef Noodles
A quick and flavorful dish featuring savory ground beef, tender noodles, and a glossy sweet-savory sauce with garlic and ginger. Ready in under 30 minutes.
Equipment
- Large skillet or wok
- Large pot for boiling noodles
- Colander
Ingredients
For the Noodles
- 8 ounces linguine or Asian noodles
- 1 teaspoon sesame oil or vegetable oil for tossing
For the Beef and Sauce
- 1 pound ground beef 85% lean recommended
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/3 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons water for cornstarch slurry
For Garnish
- 3 green onions, sliced
- 1 tablespoon sesame seeds optional
- red pepper flakes optional, for heat
Instructions
- Cook the noodles according to package directions until just under al dente. Drain and toss with a small amount of oil to prevent sticking. Set aside.
- In a large skillet or wok over medium-high heat, brown the ground beef, breaking it into small pieces. Cook until no longer pink and some edges are crispy, about 5-6 minutes. Drain most of the fat, leaving about a tablespoon.
- Push the beef to one side of the pan. Add the minced garlic and ginger to the empty space and cook for 30 seconds until fragrant. Stir into the beef.
- In a small bowl, whisk together the soy sauce, hoisin sauce, and brown sugar. Pour into the skillet and stir to combine.
- In a separate small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour into the skillet while stirring constantly. The sauce will thicken and become glossy within 1-2 minutes.
- Add the cooked noodles to the skillet and toss using tongs until every strand is coated in sauce. If the sauce is too thick, add a splash of reserved noodle water to loosen.
- Remove from heat and garnish with sliced green onions, sesame seeds, and red pepper flakes if desired. Serve immediately.
Notes
For extra vegetables, add bell peppers, snap peas, or broccoli when cooking the garlic and ginger. To make this gluten-free, use tamari and gluten-free noodles. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to refresh the sauce.