Description
Quick and flavorful Mongolian ground beef noodles with savory-sweet sauce, ready in 30 minutes for weeknight dinners.
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 12 ounces wide egg noodles or fettuccine
- 1/3 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar, packed
- 2 tablespoons cornstarch
- 1/4 cup water
- 3 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes (optional)
- 4 green onions, sliced thin
- 2 tablespoons sesame seeds for garnish
- 1 tablespoon sesame oil
- 1 medium onion, sliced thin
- 2 tablespoons rice vinegar
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Instructions
- 1. Cook noodles according to package directions until al dente. Drain and reserve 1/2 cup pasta water.
- 2. Whisk together soy sauce, brown sugar, cornstarch, water, and rice vinegar in a small bowl until smooth.
- 3. Heat 2 tablespoons vegetable oil in large skillet over medium-high heat. Add ground beef and cook 5-7 minutes until browned.
- 4. Season beef with salt and pepper. Remove from pan and drain on paper towels.
- 5. Add remaining oil to pan. Cook sliced onions 3-4 minutes until softened.
- 6. Add garlic, ginger, and red pepper flakes. Stir 30-45 seconds until fragrant.
- 7. Return beef to pan and combine with aromatics.
- 8. Add sauce mixture and cook 1-2 minutes until thickened.
- 9. Add cooked noodles and toss. Add pasta water if needed for consistency.
- 10. Remove from heat, drizzle with sesame oil, and add most green onions.
- 11. Garnish with remaining green onions and sesame seeds.
Notes
Store leftovers in refrigerator up to 4 days. Reheat with splash of water or broth. Fresh ginger works better than ground.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 8g
- Sodium: 890mg
- Fat: 25g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g