Introduction:
When time is short but your cravings demand something hearty and satisfying, Mongolian Ground Beef Noodles hit the spot. This dish transforms simple pantry staples—ground beef, noodles, and a rich umami sauce—into a comforting bowl of flavor that feels like takeout, yet takes less time than delivery. The tender noodles soak up a sweet and savory soy glaze, while the browned beef adds richness and depth. Perfect for busy weeknights, this one-pan recipe is as easy as it is delicious.
Ingredients:
For the Sauce:
1/3 cup low-sodium soy sauce
1/4 cup beef broth or water
2 tablespoons brown sugar
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 tablespoon cornstarch (optional, for thicker sauce)
1 teaspoon fresh grated ginger
2 cloves garlic, minced
For the Noodles:
1 pound lean ground beef
8 ounces lo mein or spaghetti noodles
1 tablespoon vegetable oil
1 small onion, diced
1/2 cup shredded carrots
2 green onions, sliced (for garnish)
Crushed red pepper flakes or sesame seeds (optional)
Instructions:
Cook the noodles:
Boil noodles according to package directions until al dente. Drain and set aside.
Brown the beef:
In a large skillet or wok, heat oil over medium-high heat. Add ground beef and cook until browned, breaking it into small crumbles. Drain excess grease if necessary.
Add aromatics:
Stir in diced onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant and slightly softened.
Mix the sauce:
In a small bowl, whisk together soy sauce, beef broth, brown sugar, hoisin sauce, and sesame oil. If you prefer a thicker glaze, mix in cornstarch before adding it to the pan.
Combine everything:
Pour the sauce over the cooked beef and bring to a simmer. Let it thicken slightly, then toss in the noodles and shredded carrots. Stir well to coat everything evenly in the sauce.
Serve:
Garnish with green onions, sesame seeds, or a sprinkle of red pepper flakes for heat. Serve hot and enjoy!
Serving and Storage Tips:
Serve with: Steamed broccoli, snap peas, or a crisp cucumber salad for a balanced meal.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Warm gently in a skillet with a splash of water or soy sauce to refresh the flavors.
Freezing: You can freeze cooked noodles and beef together for up to 2 months—just thaw overnight before reheating.
Variations:
