Description
Experience the bold flavors of Mongolian cuisine with these savory ground beef noodles. This quick and easy dish is perfect for a busy weeknight or an impressive dinner with friends.
Ingredients
Scale
- 1 pound ground beef
- Egg noodles (quantity as per package instructions)
- ¼ cup soy sauce
- ¼ cup brown sugar
- 1 tablespoon water
- 2–3 green onions
- 3 cloves minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons vegetable oil
Instructions
- Begin by bringing a large pot of water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat. Add 3 cloves of minced garlic and 1 tablespoon of minced ginger. Sauté for about 30 seconds until fragrant.
- Add 1 pound of ground beef to the skillet. Break it apart with a spatula, cooking until it's browned and fully cooked, around 5-7 minutes. Drain any excess fat if needed.
- In a small bowl, mix ¼ cup of soy sauce, ¼ cup of brown sugar, and 1 tablespoon of water. Pour this mixture over the cooked beef and stir well to combine. Let it simmer for 2-3 minutes, allowing the flavors to meld.
- Add the drained noodles to the skillet with the beef and sauce. Toss everything together gently until the noodles are fully coated in the sauce.
- Slice 2-3 green onions and sprinkle them on top of the noodles. Give it a final toss to mix them in.
- Plate the Mongolian Ground Beef Noodles hot, garnished with extra green onions if desired. Enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Mongolian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Feel free to add vegetables like bell peppers, snap peas, or carrots for added nutrition and color. Adjust the amount of brown sugar in the sauce to your taste preference.