Mongolian Ground Beef Noodles
Mongolian ground beef noodles is a quick and easy weeknight meal with a sweet and savory garlic sauce, noodles, and saucy ground beef.
Equipment
- Large Skillet
Ingredients
- 1 lb Ground Beef, (I used 80/20 ground beef)
- 2 tsp Onion Powder
- 1 tbsp Fresh Ginger, (peeled and minced)
- 5 cloves Garlic, (minced)
- Salt and Black Pepper, (to taste)
- 10 oz Lo Mein Noodles
- 1 bunch Scallions, (chop the scallions and separate the white onion bottom section from the green top section)
- Sesame Seeds, (for garnish)
Sauce Ingredients
- 1/2 cup Soy Sauce
- 1/2 cup Beef Broth, (or water)
- 1/2 tsp Beef Bouillon
- 3 tbsp Hoisin Sauce
- 1/3 cup Honey
- 1 tsp Red Pepper Flakes, (optional)
- 2 tbsp Cornstarch
Instructions
- In a medium sized bowl, whisk together the sauce ingredients - soy sauce, beef broth, beef bouillon, hoisin sauce, honey, red pepper flakes, and cornstarch. Whisk until smooth and cornstarch is incorporated. Set aside. 1/2 cup Soy Sauce 1/2 cup Beef Broth 1/2 tsp Beef Bouillon 3 tbsp Hoisin Sauce 1/3 cup Honey 1 tsp Red Pepper Flakes 2 tbsp Cornstarch
- Chop the scallions and separate the white onion bottom section from the green top section.
- In a large skillet over medium-high heat, add ground beef and the white part of the scallions. Cook for 2-3 minutes, breaking the meat apart. Then add onion powder, ginger, garlic, kosher salt, and black pepper. Cook until no longer pink, stirring frequently, about 7-10 minutes. 1 lb Ground Beef 2 tsp Onion Powder 1 tbsp Fresh Ginger 5 cloves Garlic Salt and Black Pepper
- Pour in the sauce mixture and cook until thickened, about 5-7 minutes, stirring frequently.
- While the beef is cooking, bring a pot of water to a boil. Cook lo mein noodles according to package instructions until al dente, drain, and add to the ground beef mixture. Top with chopped green scallions and sesame seeds. 10 oz Lo Mein Noodles 1 bunch Scallions
Video
Notes
- Mince the ginger and garlic really well so that the sauce isn't chunky.
- The noodles should be cooked towards the end. The starches caused them to become stiff if they're sitting out too long, so cook the noodles, drain, and add the drained noodles right to the sauce to prevent them from drying out.
- Cook lo mein noodles just until al dente so they finish cooking in the sauce without getting mushy.
- Taste and adjust at the end:add soy sauce for depth, honey for balance, or a splash of water if too thick.
Nutrition
Calories: 690kcal, Carbohydrates: 88g, Protein: 30g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 81mg, Sodium: 1817mg, Potassium: 523mg, Fiber: 3g, Sugar: 27g, Vitamin A: 209IU, Vitamin C: 3mg, Calcium: 54mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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