mongolian ground beef noodles
Mongolian Noodles with Ground Beef🍜
Ingredients:
8 oz ramen noodles (or any thin noodles)
1 lb ground beef
3 cloves garlic, minced
1/4 cup soy sauce
1/4 cup hoisin sauce
2 tablespoons brown sugar
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes (optional)
2 green onions, chopped (for garnish)
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Directions:
Cook the Noodles:
Bring a pot of water to a boil and cook the noodles according to package instructions. Drain and set aside.
Prepare the Sauce:
In a small bowl, whisk together soy sauce, hoisin sauce, brown sugar, sesame oil, and red pepper flakes. Set aside.
Cook the Beef:
Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
Combine Everything:
Add the minced garlic to the cooked beef and sauté for 1 minute until fragrant. Pour in the prepared sauce and stir to coat the beef. If you'd like a thicker sauce, add the cornstarch slurry and cook for an additional 1-2 minutes until thickened.
Toss with Noodles:
Add the cooked noodles to the skillet and toss to combine, ensuring the noodles are evenly coated with the sauce.
Serve:
Transfer to serving plates and garnish with chopped green onions. Serve hot.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes
Kcal: 420 kcal per serving | Servings: 4
Hey everyone! I just wanted to share some extra tips and tricks I've picked up while making these Mongolian Ground Beef Noodles. This recipe is already a lifesaver for busy weeknights, but I've found a few ways to make it even smoother and more customizable. First off, let's talk about the 'easy' part. If you're really pressed for time, measuring out all the sauce ingredients beforehand is a game-changer. I usually whisk together the soy sauce, hoisin, brown sugar, sesame oil, and red pepper flakes while the water for the noodles is boiling. That way, when the beef is cooked, the sauce is ready to go in. Also, don't be afraid to use pre-minced garlic – it saves a minute or two, and every second counts when you're hungry! When it comes to the noodles, while ramen is quick, I've also had great success with thin spaghetti or even linguine if I'm out of Asian-style noodles. Just cook them al dente so they can absorb all that delicious sauce without getting mushy. The goal is perfectly saucy noodles that cling to every strand! Thinking about ingredients, this recipe is super versatile. If you want to sneak in some extra veggies, sliced bell peppers, shredded carrots, or even some spinach wilted in with the sauce would be fantastic. I've also tried it with ground chicken or turkey for a lighter option, and it works beautifully, though you might need a tiny bit more oil when browning. For those who love a bit of crunch, a sprinkle of toasted sesame seeds or chopped peanuts at the end adds a wonderful texture. One thing I've learned is not to overcook the beef. Brown it well, then drain the fat. This ensures your dish isn't greasy and the beef stays tender. And if you're not a fan of spice, just skip the red pepper flakes! You can always add a dash of sriracha at the table if someone wants more heat. Finally, serving these noodles is a joy. I love watching the steam rise as I dish them out, and garnishing with fresh green onions really makes them pop. Grab your chopsticks and dig in! This dish is a guaranteed crowd-placer and proof that delicious, homemade meals don't have to take hours. It's become a staple in my rotation, and I hope these extra insights help you make it even more your own!
Turned out good