About This Recipe
This recipe is for a dish inspired by American-Chinese cuisine, commonly known as Mongolian Ground Beef Noodles. It is a stir-fry dish featuring ground beef in a savory, slightly sweet sauce served over noodles. It is a weeknight-friendly meal that comes together quickly.
Why You’ll Love This Recipe
This recipe requires minimal prep time and uses common pantry ingredients. The combination of savory and sweet flavors in the sauce, combined with the texture of ground beef and noodles, creates a satisfying and hearty dish. The entire recipe is cooked in one pan or wok, simplifying cleanup.
Ingredients
- 8 ounces dried noodles (such as linguine, spaghetti, or lo mein)
- 1 tablespoon vegetable oil
- 1 pound ground beef (80/20 lean to fat ratio is typical)
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1/4 cup brown sugar, packed
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 3-4 green onions, sliced (for garnish)
Step by Step Instructions
- Cook the noodles according to package directions in a pot of salted water until al dente. Drain and set aside.
- While the noodles are cooking, heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the ground beef to the hot skillet. Cook, breaking it up with a spoon, until it is fully browned and no longer pink. Drain any excess fat from the skillet.
- Add the minced garlic and grated ginger to the skillet with the beef. Cook for 1 minute, stirring constantly, until fragrant.
- In a separate small bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce, sesame oil, and cornstarch until the sugar and cornstarch are fully dissolved.
- Pour the sauce mixture into the skillet with the ground beef. Bring the sauce to a simmer, stirring frequently. Cook for 2-3 minutes, or until the sauce has thickened.
- Add the cooked and drained noodles to the skillet. Use tongs to toss everything together until the noodles are evenly coated in the sauce.
- Remove from heat. Garnish with sliced green onions before serving.
FAQ
Can I use a different type of meat?
Yes, ground pork, turkey, or chicken can be substituted for the ground beef in equal amounts.
What can I use instead of hoisin sauce?
If you do not have hoisin sauce, you can substitute with an additional tablespoon of soy sauce and a teaspoon of sugar, though the flavor profile will be slightly different.
How can I make this dish spicier?
Add 1/2 to 1 teaspoon of red pepper flakes or a drizzle of sriracha or chili garlic sauce to the sauce mixture.
You Must Know
This is an American-inspired dish and is not a traditional Mongolian recipe. The name “Mongolian” in this context is a culinary term used in Western restaurants for a specific style of sauce. For an authentic texture, avoid overcooking the noodles, as they will continue to cook slightly when tossed with the hot sauce.
Storage Tips
Allow any leftovers to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a microwave or in a skillet on the stovetop, adding a small splash of water if the sauce has thickened too much. This dish is not recommended for freezing, as the texture of the noodles can become mushy upon thawing and reheating.