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Mongolian Ground Beef Noodles

Mongolian Ground Beef Noodles First Image

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A flavorful and hearty dish featuring tender ground beef cooked in a savory Mongolian-style sauce, served over tender noodles. This recipe is quick to prepare and perfect for a comforting weeknight meal.

Ingredients

Scale
  • 500 g ground beef
  • 250 g egg noodles or your choice of noodles
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/2 cup water or beef broth
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 green onions, sliced
  • Sesame seeds for garnish (optional)

Instructions

  1. Cook the noodles according to package instructions, drain and set aside.
  2. In a large skillet or wok, heat vegetable oil over medium-high heat.
  3. Add ground beef and cook until browned and cooked through, breaking it apart as it cooks.
  4. Add garlic and ginger, sauté for 1-2 minutes until fragrant.
  5. In a small bowl, mix soy sauce, brown sugar, and water or broth.
  6. Pour the sauce mixture into the skillet with the beef. Stir and cook for 3-5 minutes until the sauce thickens slightly.
  7. Add crushed red pepper flakes if desired and stir to combine.
  8. Toss cooked noodles into the skillet and mix until noodles are well coated with the sauce and beef.
  9. Garnish with sliced green onions and sesame seeds before serving.

Notes

  • Use lean ground beef for a lighter dish or add a bit of fat for extra flavor.
  • Don’t overcook the noodles; al dente texture is key to balance with the sauce.
  • Feel free to add sliced bell peppers, carrots, or mushrooms to boost nutrition and color.
  • Toast sesame seeds and sprinkle on top for added crunch.
  • Swap brown sugar for honey or maple syrup for a slightly different sweetness.
  • For a vegetarian twist, use plant-based ground beef or crumbled tofu.
  • Adjust soy sauce quantity to taste, especially if using low-sodium versions.
  • Add fresh cilantro or basil for a fresh herbal note.

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