Stunning Mongolian Ground Beef Noodles
This recipe for Stunning Mongolian Ground Beef Noodles combines savory ground beef with flavorful Asian-inspired seasonings, served over tender noodles. It’s a quick and satisfying dish perfect for any weeknight dinner.
Equipment
- 1 large skillet or wok
- 1 pot for boiling noodles
- 1 strainer or colander
- 1 stirring spoon
- 1 set measuring cups and spoons
- 1 cutting board
Ingredients
- 8 oz egg noodles
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 cup mixed vegetables (e.g., bell peppers, carrots, snow peas)
- 2 green onions sliced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Start by boiling water in a large pot. Add the egg noodles and cook according to the package instructions, usually about 5-7 minutes. Once cooked, drain and set aside.
- In a large skillet or wok, heat the sesame oil over medium-high heat.
- Add the chopped onion and sauté for 2-3 minutes until slightly translucent.
- Incorporate the minced garlic and ginger into the skillet, cooking for an additional minute until fragrant.
- Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.
- Stir in the soy sauce and brown sugar, allowing the flavors to combine for about 2 minutes.
- Mix in the vegetables and cook until tender, about 3-5 minutes. Season with salt and pepper to taste.
- Add the cooked noodles to the beef mixture, tossing everything together until well coated in the sauce. Heat for an additional minute if necessary.
- Serve the Mongolian ground beef noodles hot, garnished with sliced green onions and sesame seeds if desired.
Notes
You can customize the mixed vegetables based on your preference or available seasonal produce.
For a spicier dish, consider adding some crushed red pepper flakes or sriracha to the sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat.