Description
Sizzling Mongolian Ground Beef Noodles blend savory flavors from traditional Asian cuisine with modern comfort. Rich ingredients and quick preparation make this dish perfect for weeknight dinners you’ll crave again and again.
Ingredients
Scale
- 1 lb (454 grams) ground beef
- 8 oz (226 grams) rice noodles or spaghetti
- 2 tbsps (30 milliliters) vegetable oil
- 4 cloves garlic, minced
- 1 tbsp (15 grams) fresh ginger, minced
- ¼ cup (60 milliliters) soy sauce (low sodium)
- ¼ cup (60 milliliters) hoisin sauce
- 2 tbsps (30 grams) brown sugar
- 1 tbsp (15 milliliters) rice vinegar
- 1 tbsp (15 milliliters) sesame oil
- 1 tsp (5 grams) red pepper flakes (optional, for heat)
- 2 green onions, sliced
- 1 tbsp (15 grams) sesame seeds (for garnish)
Instructions
- Noodle Preparation: Submerge noodles in boiling water following package instructions. Drain completely, eliminating excess moisture, and reserve for later incorporation.
- Meat Searing: Heat skillet to medium-high, add vegetable oil. Introduce ground beef, fragmenting into uniform crumbles while achieving a golden-brown exterior. Drain excess rendering.
- Aromatic Infusion: Integrate minced garlic and ginger into the seared meat. Sauté until fragrant, releasing their nuanced essence and creating a robust flavor foundation.
- Sauce Development: Stream soy sauce, hoisin sauce, rice vinegar, and sesame oil into the skillet. Incorporate brown sugar, whisking continuously to craft a glossy, caramelized sauce. Simmer until the liquid reduces and intensifies in flavor complexity.
- Final Fusion: Merge prepared noodles with seasoned beef, ensuring comprehensive sauce distribution. Toss gently, allowing ingredients to harmonize and heat through for 2-3 minutes.
- Presentation: Plate the steaming noodle ensemble. Garnish with delicate green onion slivers, scattered sesame seeds, and optional red pepper flakes for a vibrant, zesty finish.
Notes
- Control Meat Moisture: Pat ground beef dry before cooking to prevent steaming and ensure proper browning, creating deeper flavor and better caramelization.
- Adjust Sauce Consistency: If sauce becomes too thick, add small amounts of water or broth to maintain desired texture and prevent burning during reduction.
- Customize Spice Levels: Easily modify heat by adjusting red pepper flakes or incorporating sriracha for those preferring more intense spiciness without overwhelming the dish.
- Optimize Noodle Texture: Slightly undercook noodles during initial boiling since they’ll continue cooking when mixed with hot beef, preventing mushy or overly soft noodle strands.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Mongolian
Nutrition
- Serving Size: 3
- Calories: 520
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg