Mongolian Ground Beef and Noodles
This Mongolian Ground Beef and Noodles is quick, flavorful, and satisfying! Tender beef and chewy udon noodles in a sweet-savory sauce perfect for weeknight dinners.
Equipment
- Large Skillet or Wok
- Cooking spoon or spatula
- Measuring cups and spoons
- Pot for boiling noodles
Ingredients
- 1 pound lean ground beef
- 10 ounces udon noodles
- 4 cloves garlic minced (about 4 teaspoons)
- ½ cup soy sauce
- ½ cup brown sugar
- ½ cup beef broth
- 2 tablespoons hoisin sauce
- 2 teaspoons ginger paste or grated ginger
- 1 teaspoon red pepper flakes optional
- 2 tablespoons cornstarch
- ½ cup water used to dissolve the cornstarch and adjust the sauce consistency
Instructions
- Bring a large pot of salted water to a boil. Add the udon noodles and cook according to the package instructions until al dente. Drain and set aside.
- In a large skillet or wok over medium-high heat, add the lean ground beef. Cook until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes. Drain any excess fat.
- Once the beef is cooked, add the minced garlic and ginger to the skillet. Sauté for about 1-2 minutes until fragrant, stirring frequently to prevent burning.
- In a medium bowl, whisk together the soy sauce, brown sugar, beef broth, hoisin sauce, red pepper flakes (if using), and cornstarch. This will create a flavorful sauce that will coat the beef and noodles.
- Pour the sauce over the cooked ground beef in the skillet. Stir well to combine. Reduce heat to medium-low and let it simmer for about 3-5 minutes until the sauce thickens slightly.
- Add the cooked udon noodles to the skillet, tossing them gently in the sauce until they are fully coated. If the mixture seems too thick, add a bit of water until you reach your desired consistency.
- Remove from heat and serve the Mongolian Ground Beef and Noodles immediately. Garnish with chopped green onions or sesame seeds if desired.
Notes
- Use fresh garlic and ginger to elevate the flavor profile.
- Adjust sweetness and saltiness by varying the amount of brown sugar and soy sauce to taste.
- Simmer the sauce long enough after adding cornstarch for a thicker, glossy finish.
- Let the dish rest a few minutes after cooking to allow flavors to meld.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat with a splash of water or broth to keep moist.