Mongolian Ground Beef Noodles
User Reviews
5.0
6 reviews
Excellent
-
Cook Time
mins
-
Total Time
15 mins
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Servings
4 servings
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Calories
626 kcal
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Course
Main Course
-
Cuisine
Asian
Mongolian Ground Beef Noodles
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These 15-minute Mongolian beef noodles are the ultimate answer to busy weeknights when you need something super quick, easy and simply downright delicious.
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Ingredients
For the sauce
- 8 tablespoons dark soy sauce or low-sodium soy sauce
- 5 tablespoons hoisin sauce
- ½ cup (120ml) beef broth made from one bouillon cube or beef stock
- 1 tablespoon sesame oil
- 3 tablespoons brown sugar
- ½ teaspoon chilli flakes
- ½ teaspoon black pepper
- 1 teaspoon cornstarch
For the pasta
- 9 oz (250g) linguini
- salt to taste
For the ground beef
- 1 tablespoon vegetable oil
- 1 lb (450g) ground beef preferably 90% lean (10% fat)
- 4 teaspoons minced garlic or garlic paste
- 3 teaspoons minced ginger or ginger paste
- 4 green onions, chopped or spring onions
- Sesame seeds for garnish
Instructions
- In a medium bowl, combine all the sauce ingredients and whisk until smooth. Set aside.
- Cook the linguini according to the package instructions, making sure to salt the water well. Avoid overcooking, retaining a slight bite to the pasta. Drain well in a colander.While the pasta is cooking, begin preparing the ground beef.
- Heat the oil in a large frying pan over medium heat. Add the ground beef and cook for 5-7 minutes, breaking it apart as it cooks, until browned and crumbly.
- Add the crushed garlic and ginger to the pan, stirring them through the beef. Cook for 1 minute, until fragrant.
- Pour the sauce over the cooked beef and stir well to combine, ensuring the meat is evenly coated.
- Cook for 2-3 minutes, until the sauce thickens and reduces slightly. You want enough sauce to coat the pasta, but not too much that it becomes overly liquidy.
- Add the chopped green onions and stir through the sauce for 1 minute.
- Add the cooked and drained pasta to the pan.
- Gently toss the pasta to combine with the sauce, using two forks or kitchen tongs to mix everything evenly.
- Finish with extra sliced green onions and a generous sprinkle of sesame seeds. You can also sprinkle on more red chilli flakes if you’d like an extra kick of heat.
Notes
- Lean ground beef (around 90% lean) gives a better, crumblier texture.
- If you use fattier beef, make sure to spoon off any excess fat after browning before adding the sauce.
- Cook the pasta al dente, with a slight bite.
- Overcooked pasta becomes mushy and bland and may break apart when mixed with the meat sauce.
- To prevent the pasta from sticking, try to have it ready at the same time as the meat sauce.
- The strands will stick together if the pasta cools or sits too long.
- If you're worried, cook the sauce first and then the pasta.
- Before adding the sweet and savoury sauce, ensure the meat sauce is thick enough to coat the pasta, but not too watery.
- You want a nice balance, so the sauce clings to the noodles without being overly saucy.
Nutrition Information
Show Details
Calories
626kcal
(31%)
Carbohydrates
73g
(24%)
Protein
36g
(72%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
2576mg
(107%)
Potassium
701mg
(20%)
Fiber
3g
(12%)
Sugar
20g
(40%)
Vitamin A
198IU
(4%)
Vitamin C
3mg
(3%)
Calcium
69mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 626 kcal
% Daily Value*
| Calories | 626kcal | 31% |
| Carbohydrates | 73g | 24% |
| Protein | 36g | 72% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 2576mg | 107% |
| Potassium | 701mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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