Mongolian Ground Beef Noodles
This dish takes the bold, savory taste of Mongolian beef and pairs it with tender noodles, creating a hearty, beefy noodles experience that’s perfect for any night of the week.
Equipment
- Large Skillet or Wok
- Medium pot
- Mixing Bowl
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
For the Noodles and Beef
- 12 oz egg noodles or your favorite type
- 1 lb ground beef
- 2 tbsp vegetable oil
- 3 green onions sliced
For the Sauce
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup beef broth or water
- 2 tsp minced garlic
- 1 tsp grated fresh ginger
- 1 tsp cornstarch mixed with 2 tbsp water for thickening
- Optional: ½ tsp crushed red pepper flakes if you like a little heat
Instructions
Cook the Noodles
- Bring a medium pot of salted water to a boil.
- Add the egg noodles and cook according to package instructions until just tender.
- Drain the noodles and toss with a little oil to prevent sticking.
- Pro tip: Don’t overcook the noodles—they’ll absorb the sauce later and could become mushy.
Brown the Ground Beef
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add the ground beef and break it apart with a wooden spoon.
- Cook until fully browned and slightly crispy in spots, about 5–7 minutes.
- Pro tip: Let the beef sit for a few seconds before stirring—this helps get those little caramelized bits that add extra flavor.
Make the Sauce
- In a mixing bowl, combine soy sauce, brown sugar, beef broth, garlic, ginger, and optional red pepper flakes.
- Whisk until the sugar is dissolved.
- Pro tip: Whisk continuously when adding the cornstarch slurry to prevent lumps and get a smooth, glossy sauce.
Combine Beef and Sauce
- Pour the sauce over the browned ground beef in the skillet.
- Stir well to coat all the beef evenly.
- Bring to a simmer and cook for 2–3 minutes until slightly thickened.
Add Noodles and Green Onions
- Add the drained noodles directly into the skillet with the beef and sauce.
- Toss gently to coat the noodles completely.
- Sprinkle sliced green onions on top and give a final quick toss.
Serve and Enjoy
- Plate the Mongolian ground beef noodles while hot.
- Optionally, garnish with extra green onions or sesame seeds for added texture and flavor.
- Pro tip: Serve immediately—the noodles are best fresh, but leftovers keep well for 1–2 days in the fridge.
Notes
Nutritional Value (per serving, approximate):
- Calories: 450–480 kcal
- Protein: 25–28 g
- Carbohydrates: 45–50 g
- Fat: 18–20 g
- Fiber: 3–4 g
- Sugar: 8–10 g
- Sodium: 800–900 mg