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Mongolian Ground Beef Noodles served with green onions on top

Mongolian Ground Beef Noodles

A quick, flavorful dish that puts a cozy twist on classic Mongolian beef by using ground beef and noodles in a sweet-salty sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the noodles
  • 8 ounces noodles (lo mein, spaghetti, linguine, or ramen) Cooked until just al dente.
For the beef and sauce
  • 1 pound ground beef (85 to 90 percent lean)
  • 1/3 cup soy sauce Low-sodium if possible.
  • 1/3 cup beef broth or water
  • 2-3 tablespoons brown sugar Adjust to taste.
  • 1 tablespoon rice vinegar Can substitute with lime or apple cider vinegar.
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch To thicken the sauce.
  • 1 teaspoon red pepper flakes Adjust for spice preference.
  • 2 cloves fresh garlic (minced)
  • 1 tablespoon fresh ginger (minced)
  • 2 tablespoons neutral oil (for cooking)
  • 2 scallions green onions (sliced) For garnish.
  • 1 cup optional vegetables (bell peppers, broccoli, carrots, snap peas) Add according to preference.

Method
 

Preparation
  1. Cook the noodles until just al dente and drain. Reserve 1/2 cup of noodle water.
  2. In a large skillet over medium-high heat, add oil and brown the ground beef, breaking it up as it cooks.
  3. Drain excess fat if needed and season lightly with salt and pepper.
  4. Scoot the beef to the edges of the skillet, add more oil, and toss in minced garlic and ginger. Stir for 30 seconds until fragrant.
Cooking
  1. Whisk together soy sauce, broth, brown sugar, rice vinegar, sesame oil, cornstarch, and red pepper flakes in a bowl.
  2. Pour the sauce into the skillet and bring it to a gentle simmer. If the sauce thickens too much, add reserved noodle water.
  3. Add the cooked noodles to the skillet and toss until coated with the sauce.
  4. Stir in sliced green onions and adjust seasoning as needed.
Serving
  1. Serve hot, garnished with extra green onions and sesame seeds if desired.

Notes

Store leftovers in an airtight container for 3 to 4 days. For freezing, keep the sauced beef and add fresh noodles when reheating. Adjust spices to taste.