Mongolian Ground Beef Noodles - 30-Minute
A quick and flavorful dish combining Mongolian ground beef with noodles, perfect for a weeknight meal.
Ingredients
- 1 lb ground beef – Use lean beef for less grease. Substitute with ground chicken or turkey if preferred.
- 8 oz noodles – Spaghetti or lo mein work well. Rice noodles can also be used for a gluten-free option.
- ¼ cup soy sauce – Use low-sodium soy sauce to control saltiness.
- ¼ cup brown sugar – Balances the salty and savory flavors.
- 2 garlic cloves minced – Fresh is best for bold flavor.
- 1 teaspoon fresh ginger minced – Adds warmth and depth; ground ginger works in a pinch.
- ¼ teaspoon red pepper flakes optional – Adjust to taste for a touch of heat.
- 1 tablespoon cornstarch dissolved in 2 tablespoon water – Helps thicken the sauce.
- 1 tablespoon vegetable oil – For browning the beef; can use avocado or sunflower oil.
- 2 green onions sliced – For garnish; adds color and a fresh bite.
Instructions
- Cook noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a large pan over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks.
- Stir in minced garlic, ginger, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- In a small bowl, whisk together soy sauce and brown sugar. Pour over the beef and stir to combine.
- Add the cornstarch mixture and cook for 2-3 minutes until the sauce thickens.
- Add the cooked noodles to the pan and toss to coat evenly with the sauce.
- Garnish with sliced green onions before serving.
Notes
- For extra veggies, add bell peppers, carrots, or broccoli while cooking the beef.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Double the sauce ingredients if you prefer saucier noodles.