Mongolian Ground Beef Noodles
A delicious and quick meal combining savory beef, tender noodles, and colorful vegetables, perfect for busy weeknights.
Ingredients
Noodles
- 8 ounces egg noodles or rice noodles
Protein
- 1 pound ground beef
Cooking Essentials
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
Vegetables
- 1 small onion, thinly sliced
- 1 medium bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 2 stalks green onions, chopped
Sauces and Seasonings
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Garnish
- Sesame seeds for garnish
Instructions
Cooking the Noodles
- Cook the noodles according to the package instructions. Once cooked, drain them and set aside.
Sautéing Aromatics and Beef
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
- Add the ground beef to the skillet. Use a spatula to break the meat apart as it cooks. Cook until browned through, about 5-7 minutes.
Adding Vegetables
- Sprinkle in the sliced onion and bell pepper. Stir-fry for another 3-4 minutes until they soften.
- Toss in the broccoli and carrot. Cook for an additional 3-4 minutes until the vegetables are tender yet crisp.
Combining Ingredients
- Pour in the soy sauce, hoisin sauce, and sesame oil. Stir well to combine. Season with salt, pepper, and crushed red pepper flakes if desired.
- Add the cooked noodles to the skillet. Gently toss the noodles with the beef and vegetables until evenly coated in the sauce.
Final Touch
- Remove from heat and mix in the chopped green onions.
- Serve hot, garnished with sesame seeds.
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Notes
For best results, have all ingredients prepped and ready before beginning to cook. You can customize the recipe with seasonal vegetables, and adjust the spice level according to your preference. Store leftovers in an airtight container for up to 3 days, freezing for up to 3 months.