Description
Mongolian Ground Beef Noodles is a quick and flavorful dish featuring tender ground beef cooked with garlic and ginger in a savory soy-hoisin sauce, served over perfectly cooked noodles. This easy recipe combines Asian-inspired flavors with a touch of sweetness and optional heat, garnished with fresh green onions and sesame seeds for a satisfying meal ready in just 25 minutes.
Ingredients
Scale
Beef and Sauce
- 1 lb ground beef
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 1/2 cup water
- 1 teaspoon cornstarch (optional, for thickening)
- 1/4 teaspoon red pepper flakes (optional, for heat)
Noodles and Garnish
- 8 oz noodles (spaghetti or rice noodles work well)
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- Cook the Noodles: Cook the noodles according to the package instructions until al dente. Drain thoroughly and set aside to keep warm.
- Cook the Beef: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s fully browned and no longer pink.
- Add Garlic and Ginger: Add the minced garlic and grated ginger to the skillet with the beef. Stir and cook for 1-2 minutes until the mixture is fragrant and aromatic.
- Make the Sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, and water. If you prefer a thicker sauce, mix the cornstarch with a little cold water to make a slurry and add it to this sauce mixture.
- Combine Sauce and Beef: Pour the sauce over the cooked beef in the skillet. Stir well to coat all the beef evenly. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken and develop flavor.
- Add Noodles: Add the cooked noodles directly to the skillet with the beef and sauce. Toss everything together carefully to ensure the noodles are evenly coated with the sauce and heated through.
- Garnish and Serve: Remove the skillet from heat. Sprinkle with optional red pepper flakes for a bit of heat, then garnish with chopped green onions and sesame seeds. Serve warm and enjoy your Mongolian Ground Beef Noodles!
Notes
- Use spaghetti noodles if rice noodles are unavailable; both work well.
- Adjust the amount of soy sauce and brown sugar to taste for saltiness and sweetness.
- The cornstarch slurry is optional but helps thicken the sauce for a richer coating.
- Add red pepper flakes according to preferred spice level or omit for mild flavor.
- For gluten-free, use tamari instead of soy sauce and gluten-free noodles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
