Description
This Mongolian Ground Beef and Noodles recipe is a quick and flavorful dish combining tender ground beef with udon noodles in a savory-sweet sauce enhanced with garlic, ginger, and hoisin. Perfect for a satisfying weeknight dinner, it comes together in just 30 minutes and serves four.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 10 ounces udon noodles
- 4 cloves garlic, minced (about 4 teaspoons)
Sauce Ingredients
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup beef broth
- 2 tablespoons hoisin sauce
- 2 teaspoons ginger paste or grated ginger
- 1 teaspoon red pepper flakes (optional)
Thickening Sauce
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
- Cook Noodles: Cook 10 ounces of udon noodles according to the package directions until tender, then drain and set aside.
- Cook Ground Beef: Heat a large skillet over medium-high heat and add 1 pound of lean ground beef. Cook until mostly browned, then add 4 cloves of minced garlic and cook for an additional minute until fragrant. Drain excess fat from the skillet.
- Prepare Sauce: While the beef is cooking, whisk together ½ cup soy sauce, ¼ cup brown sugar, ¼ cup beef broth, 2 tablespoons hoisin sauce, 2 teaspoons ginger paste or grated ginger, and 1 teaspoon of red pepper flakes if using.
- Combine Beef and Sauce: Pour the prepared sauce over the cooked ground beef and continue cooking to let the beef finish cooking in the sauce, allowing flavors to meld.
- Add Noodles: Add the drained udon noodles to the skillet with the beef and sauce. Toss everything together to coat the noodles evenly with the sauce.
- Thicken Sauce: Whisk 2 tablespoons cornstarch with ¼ cup water until smooth. Pour this mixture over the skillet contents and cook while stirring continuously until the sauce thickens and clings to the noodles and beef.
- Serve: Remove the skillet from heat and serve the Mongolian ground beef and noodles immediately for the best flavor and texture.
Notes
- You can substitute udon noodles with rice noodles or spaghetti if unavailable.
- Adjust red pepper flakes according to your preferred spice level or omit for a milder dish.
- For a lower sodium version, use low-sodium soy sauce and reduce or omit additional salt in the recipe.
- This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
