Description
Mongolian ground beef noodles deliver a savory symphony of Asian-inspired flavors that dance across taste buds with bold, umami-rich strokes. Sizzling meat, silky noodles, and a glossy sauce promise a quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 lb ground beef
- 1/2 lb flank steak, thinly sliced
Noodles and Vegetables:
- 12 oz lo mein noodles or egg noodles
- 2 green onions, chopped
- 3 cloves garlic, minced
- 1/2 cup sliced green onions
Sauce and Seasonings:
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1/2 tsp ground ginger
- 1/4 tsp red pepper flakes
- 2 tbsp vegetable oil (for cooking)
Instructions
- Whisk together soy sauce, brown sugar, rice vinegar, sesame oil, cornstarch, ground ginger, and red pepper flakes in a small bowl to create a vibrant, tangy sauce.
- Heat vegetable oil in a large skillet or wok over medium-high heat, ensuring the surface is evenly coated and sizzling hot.
- Add ground beef and flank steak to the skillet, breaking the meat into small, uniform crumbles and cooking until browned and no pink remains, approximately 5-7 minutes.
- Incorporate minced garlic into the meat, stirring continuously to prevent burning and allow the aromatic flavors to infuse, about 30 seconds.
- Pour the prepared sauce over the meat, tossing to coat evenly and create a glossy, caramelized exterior, cooking for an additional 2-3 minutes.
- Meanwhile, cook lo mein or egg noodles according to package instructions in a separate pot of boiling water until al dente, then drain thoroughly.
- Transfer the cooked noodles directly into the skillet with the seasoned meat, gently tossing to combine and ensure each strand is coated with the savory sauce.
- Sprinkle chopped green onions over the noodles, providing a fresh, crisp contrast to the rich, umami-packed dish.
- Serve immediately, garnishing with additional green onions for a pop of color and extra zesty flavor.
Notes
- Boost protein by mixing different ground meats like beef, pork, or turkey for varied texture and flavor complexity.
- Reduce sodium content by using low-sodium soy sauce and controlling added salt during cooking process.
- Enhance vegetable intake by adding julienned carrots, bell peppers, or broccoli florets directly into the skillet for extra nutrition.
- Make gluten-free by substituting regular noodles with rice noodles or zucchini spirals and using tamari instead of traditional soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 6 g
- Sodium: 1200 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg