Mongolian Ground Beef Noodles
Mongolian ground beef noodles are quick to make and full of rich Asian flavor. The beef browns perfectly while the sauce coats every noodle. It’s a great choice for busy nights
Servings: 4
Equipment
- Cast Iron Skillet Large or Wok
- Potato Masher Optional
Ingredients
- 1 Teaspoon cooking oil
- 1 Pound lean ground beef I used 85/15
- 1 Tablespoon fresh ginger grated
- 3 Cloves garlic peeled and minced
- 1/3 Cup soy sauce
- ¼ Cup brown sugar
- 3 Tablespoons hoisin sauce
- 1 Cup water
- 2 Tablespoons cornstarch
- 1 Pound yakisoba noodles cooked according to package directions, use 4 or 5 Ounces of dried noodles to get a pound of cooked
- 2 green onions cut into 1-inch pieces with whites and greens separated
- 1 Teaspoon sesame seeds toasted
Instructions
Prepare the Sauce
- Combine the grated ginger, grated garlic, soy sauce, brown sugar, and hoisin sauce in a small bowl.
- Set aside.
Cook the Ground Beef
- Preheat a large work or cast iron skillet over medium heat.
- Add the oil and swirl to coat the pan.
- Add the ground beef and cook, breaking it into small pieces with a wooden spoon or potato masher, until deeply browned and slightly crispy, 6 to 8 minutes.
- Discard all but 1 tablespoon of fat from the pan.
Add More Ingredients
- In a small bowl, stir the cornstarch into 1 cup of water to form a slurry.
- Add the green onion whites and the prepared sauce to the skillet, tossing to coat the beef evenly.
Thicken the Sauce
- If the cornstarch and water mixture has been sitting for a while, give it a good stir before adding it to the pan, as the cornstarch may settle at the bottom.
- Stir the cornstarch slurry into the pan and mix well.
- Let the sauce come to a light boil, then cook, stirring frequently, for 1 to 2 minutes, until it darkens and thickens slightly.
Mix in the Noodles
- Add most of the green onion greens and cooked noodles to the pan.
- Toss to coat and cook for another 1 or 2 minutes, until heated through.
Garnish and Serve
- Serve hot, garnished with sesame seeds and remaining green onions.
Notes
Let it sear: Don’t stir too much while browning the beef for a crisp finish.
Use a wide skillet: This helps the meat cook evenly without steaming. A cast-iron pan or wok works best for this recipe, as they retain heat well and promote even browning. If using a nonstick pan, skip the vegetable oil when adding the meat, as the fat from the beef will prevent sticking.
Restir the slurry: Mix it again before adding so the cornstarch doesn’t settle.
Adjust flavor: Taste before serving and tweak sweetness or spice if needed.
Use a wide skillet: This helps the meat cook evenly without steaming. A cast-iron pan or wok works best for this recipe, as they retain heat well and promote even browning. If using a nonstick pan, skip the vegetable oil when adding the meat, as the fat from the beef will prevent sticking.
Restir the slurry: Mix it again before adding so the cornstarch doesn’t settle.
Adjust flavor: Taste before serving and tweak sweetness or spice if needed.
Nutrition
Calories: 774kcal | Carbohydrates: 97g | Protein: 39g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 3667mg | Potassium: 704mg | Fiber: 3g | Sugar: 19g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 8mg
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