Description
This Mongolian Ground Beef and Noodles recipe combines tender ground beef and chewy udon noodles tossed in a flavorful, slightly sweet and savory sauce with garlic and ginger. Ready in just 30 minutes, it’s a quick and satisfying Asian-inspired meal perfect for weeknights.
Ingredients
Scale
Beef and Noodles
- 1 pound lean ground beef
- 10 ounces udon noodles
- 4 cloves garlic, minced (about 4 teaspoons)
Sauce
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup beef broth
- 2 tablespoons hoisin sauce
- 2 teaspoons ginger paste, or grated ginger
- 1 teaspoon red pepper flakes (optional)
Thickener
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
- Cook Noodles: Prepare the udon noodles according to the package instructions. Once cooked, drain well and set aside to be added later.
- Cook Ground Beef: Heat a large skillet over medium-high heat. Add the lean ground beef and cook until it is mostly browned. Add the minced garlic and continue cooking for about a minute until fragrant. Drain any excess fat from the skillet.
- Prepare Sauce: While the beef is cooking, whisk together soy sauce, brown sugar, beef broth, hoisin sauce, ginger paste, and red pepper flakes (if using) in a bowl until well combined.
- Combine Beef and Sauce: Pour the prepared sauce over the browned ground beef in the skillet and continue cooking the beef in the sauce until fully cooked and the flavors meld.
- Add Noodles: Add the cooked udon noodles to the skillet with the beef and sauce. Toss everything together thoroughly to coat the noodles evenly in the sauce.
- Thicken Sauce: In a small bowl, whisk together cornstarch and water to make a slurry. Pour this mixture over the skillet contents and stir continuously while cooking until the sauce thickens to your desired consistency.
- Serve: Remove the skillet from the heat and serve the Mongolian ground beef and noodles immediately while hot and flavorful.
Notes
- For a spicier kick, increase the amount of red pepper flakes or add fresh chopped chili.
- Use lean ground beef to reduce fat content and avoid excessive grease in the dish.
- Udon noodles are preferred for their chewy texture, but you can substitute with other thick wheat noodles if needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed.
