Mongolian Beef and Noodles
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
427 kcal
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Course
Main Course
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Cuisine
Chinese
Mongolian Beef and Noodles
Description
Ground beef is browned and drained, then cooked briefly with garlic and ground ginger to build aroma. Separately prepared wide rice noodles are rinsed and set aside before mixing the sauce ingredients—soy sauce, beef broth, brown sugar, and hoisin sauce—with spices and simmered until slightly thickened. A cornstarch slurry is added to thicken the sauce further, binding it to the noodles and meat for a cohesive dish.
This dish delivers a harmonious mix of sweet, salty, and umami flavors with a subtle heat from red pepper flakes. The rice noodles provide a chewy contrast to the tender beef, and fresh green onions brighten the presentation. It is suitable as a main meal with a straightforward preparation approach.
Leftover Mongolian Beef and Noodles store well in the refrigerator for up to five days, maintaining flavor and texture for easy reheating. The recipe balances accessible ingredients with layered flavors typical of a casual Asian-inspired entrée.
Ingredients
- 1 pound ground beef
- 1 teaspoon ground ginger
- 1 Tablespoon garlic minced
- 1/4 cup brown sugar
- 1/2 cup beef broth
- 1/2 cup soy sauce low sodium
- 1/4 cup hoisin sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 8 oz wide rice noodles
- 2 Tablespoons cornstarch
- 4 green onions sliced
- 1 Tablespoon sesame seeds optional
Instructions
- In a large skillet, brown the ground beef. Break up the beef as it browns. Then drain off any excess grease. Add in the garlic and ginger and cook for 1 minute until the garlic is aromatic.
- While the beef is cooking, prepare the noodles based on the package instructions. Rinse with cold water and set aside.
- Add the soy sauce, beef broth, brown sugar, hoisin sauce, pepper and red pepper flakes to the skillet with the beef. Stir to combine all the ingredients.
- Mix the cornstarch with a small amount of cold water. Stir until it’s dissolved and then stir this mixture into the skillet as well. Bring to a low boil. Heat until the sauce has thickened and then stir in the cooked noodles. Toss to combine the noodles thoroughly with the sauce and the meat mixture.
- Remove the pan from the heat but allow the noodles to sit in the sauce mixture for a few minutes to absorb the flavors. Then serve warm topped with the sliced green onions and sesame seeds. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 1467mg | 61% |
| Potassium | 337mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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