Here’s a tasty, easy-to-make recipe for Mongolian Ground Beef Noodles—a stir-fried dish that’s savory, slightly sweet, and perfect for a quick weeknight dinner:
Ingredients (Serves 4)
For the noodles:
- 8 oz (225 g) noodles (egg noodles, ramen noodles, or spaghetti)
For the beef:
- 1 lb (450 g) ground beef
- 1 tbsp vegetable oil
- 3–4 cloves garlic, minced
- 1 tsp fresh ginger, minced (optional but recommended)
- 1/2 cup green onions, chopped (reserve some for garnish)
For the sauce:
- 1/2 cup soy sauce (low-sodium works well)
- 1/4 cup brown sugar
- 1/4 cup water or beef broth
- 1 tsp sesame oil
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for a little heat)
Instructions
- Cook the noodles
- Boil noodles according to package instructions until al dente. Drain and set aside.
- Cook the beef
- In a large skillet or wok, heat oil over medium-high heat.
- Add ground beef and cook, breaking it up with a spatula, until browned and cooked through. Drain excess fat if necessary.
- Add garlic and ginger, cook 1–2 minutes until fragrant.
- Make the sauce
- In a small bowl, mix soy sauce, brown sugar, water (or broth), sesame oil, black pepper, and red pepper flakes.
- Pour the sauce over the cooked beef and stir to coat evenly. Let simmer 2–3 minutes until slightly thickened.
- Combine noodles and beef
- Add cooked noodles to the skillet with the beef and sauce. Toss gently to combine and heat through.
- Stir in most of the chopped green onions, reserving some for garnish.
- Serve
- Plate the noodles and garnish with remaining green onions and a drizzle of sesame oil if desired.
This dish is quick, flavorful, and can be customized by adding vegetables like bell peppers, carrots, or broccoli.
I can also give you a one-pan version that crisps the noodles a bit for extra texture, if you want it to taste more like a takeout-style Mongolian beef noodle dish. Do you want me to do that?
