Mongolian Ground Beef and Noodles
A delicious and quick meal that combines savory flavors with tender noodles, perfect for weeknights.
Ingredients
Main Ingredients
- 1 pound lean ground beef Use lean ground beef to keep the dish lighter.
- 10 ounces udon noodles Can substitute with ramen or spaghetti.
- 4 cloves garlic, minced (about 4 teaspoons)
- ½ cup soy sauce
- ¼ cup brown sugar Adjust sweetness according to taste.
- ¼ cup beef broth Can be substituted with vegetable broth for a vegetarian version.
- 2 tablespoons hoisin sauce
- 2 teaspoons ginger paste (or grated ginger)
- 1 teaspoon red pepper flakes Optional, adjust for preferred spiciness.
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
Preparation
- Cook 10 ounces udon noodles according to the package directions and drain. Set aside.
- In a large skillet over medium-high heat, cook 1 pound lean ground beef until mostly browned. Add 4 cloves of minced garlic and cook for one minute, until fragrant. Drain the excess fat.
Cooking
- While the beef is cooking, whisk together ½ cup soy sauce, ¼ cup brown sugar, ¼ cup beef broth, 2 tablespoons hoisin sauce, 2 teaspoons ginger paste, and 1 teaspoon red pepper flakes.
- Pour the sauce over the meat and finish cooking the ground beef in the sauce.
- Add the noodles to the pan with the beef and sauce, and toss to coat.
- Whisk 2 tablespoons of cornstarch and ¼ cup water together and pour over the skillet. Continue cooking and stirring until the sauce thickens.
- Remove the pan from heat and serve fresh!
Notes
Serve hot, garnished with green onions or sesame seeds. Pairs well with steamed vegetables or a light salad. Store leftovers in an airtight container for up to three days in the refrigerator or freeze for two months.