Classic Mongolian Ground Beef Noodles
This recipe features lean ground beef tossed with noodles in a rich, savory Mongolian sauce, perfect for a quick and flavorful meal.
Equipment
- medium bowl
- whisk
- large skillet or wok
Ingredients
Main
- 1 lb lean ground beef 80/20 or 90/10
- 1 lb ramen noodles without seasoning packet, lo mein noodles, or spaghetti
- 1 tbsp vegetable oil
For the Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1 tbsp fresh ginger finely grated or minced
- 4 cloves fresh garlic minced
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 1/2 tsp red pepper flakes optional
For Garnish (optional)
- 2 green onions sliced
- 1 tbsp sesame seeds
Instructions
Instructions
- In a medium bowl, whisk together soy sauce, brown sugar, grated ginger, minced garlic, rice vinegar, sesame oil, cornstarch, and optional red pepper flakes; set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat, then add and cook the ground beef until fully browned.
- Carefully drain any excess fat from the skillet after cooking the beef.
- Re-whisk the prepared sauce and pour it over the cooked ground beef in the skillet.
- Bring the sauce to a gentle simmer, stirring constantly, and cook for 2-3 minutes until it thickens and coats the beef.
- While the sauce simmers, cook noodles according to package directions and drain them thoroughly.
- Add the drained noodles to the skillet with the Mongolian beef and toss until well coated with the sauce.
- Transfer to bowls, garnish with sliced green onions and sesame seeds if desired, and serve immediately.
Notes
For extra flavor, consider marinating the beef in a small amount of soy sauce and ginger before cooking. Adjust red pepper flakes to your preferred spice level. If you don't have fresh ginger, 1 teaspoon of ground ginger can be substituted in the sauce. Serve with a side of steamed vegetables for a complete meal.