Mongolian Ground Beef Noodles
A speedy, flavor-packed stir-fry featuring savory ground beef slicked in a glossy soy-hoisin sauce and twirled with tender noodles—ready in just twenty minutes.
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Ingredients
- 5 cloves garlic minced
- 8 oz noodles of choice cooked per packet
- 3 tbsp soy sauce
- ½ tsp sesame oil
- 1 lb ground beef
- ½ tbsp dark soy sauce
- 2 tbsp mirin
- ¼ cup water plus 2 tbsp divided
- ½ tsp red-pepper flakes
- 1 tsp chicken bouillon powder
- 2 tbsp hoisin sauce
- 1 tbsp brown sugar packed
- 1 tbsp cornstarch
- 3 green onions chopped—whites and greens separated
- ½ tbsp neutral oil for frying
- Freshly ground black pepper to taste
- 2 tsp ginger minced
Instructions
- Whisk soy sauce, dark soy sauce, brown sugar, hoisin, mirin, ¼ cup water, and a pinch of black pepper until the sugar dissolves; in a separate cup combine cornstarch with the remaining 2 tbsp water to form a smooth slurry.
- Bring a saucepan of water to a rolling boil, cook the noodles according to package directions, and drain.
- While the noodles cook, heat a wok or large skillet over medium-high, brown the ground beef until no pink remains, drain excess fat, and set the meat aside.
- Return the wok to medium heat, add the frying oil, then stir-fry the white parts of the scallions, garlic, ginger, and red-pepper flakes for about 30 seconds until fragrant.
- Pour in the soy mixture, stir in the cornstarch slurry, and when the sauce thickens fold the beef back into the pan; cook about 4 minutes, stirring occasionally.
- Add the drained noodles, green parts of the scallions, and sesame oil; toss thoroughly until everything is coated and heated through.
- Serve immediately and enjoy.
Notes
Any thin wheat noodle—or even spaghetti—works well.
Adjust the red-pepper flakes to suit your heat preference.
Leftovers reheat best in a skillet with a splash of water.
Adjust the red-pepper flakes to suit your heat preference.
Leftovers reheat best in a skillet with a splash of water.