Mongolian Beef and Noodle Recipe
Skip the takeout this week and enjoy this flavorful Mongolian beef and noodle recipe full of tender beef, spices, and noodles.
Ingredients
- 8 ounces wide rice noodles
- 1 pound ground beef
- 1 tablespoon sesame oil
- 2 teaspoons garlic paste
- 1½ tablespoons ginger paste
- 1 teaspoon chili paste
- ½ teaspoon red pepper flakes optional
- ½ cup soy sauce light
- ¼ cup light brown sugar
- ¼ cup hoisin sauce
- 1 cup beef broth
- 2 tablespoons cornstarch
- 1 bunch green onions sliced on the diagonal into 1 inch pieces
- 1 tablespoon sesame seeds optional
Instructions
- Cook noodles according to the instructions on the box. Drain, rinse with cold water, and set aside.
- In a 12-inch skillet or wok, brown ground beef with 1 tablespoon of sesame oil until meat is no longer pink and is cooked through.
- Add garlic paste and ginger paste to the skillet and brown for an additional minute.
- Add chili paste, soy sauce, brown sugar, hoisin sauce, and ½ of the beef broth to the skillet.
- Stir the cornstarch into the remaining ½ cup of broth until dissolved. Add the cornstarch/broth mixture to the skillet.
- Saute over medium heat until sauce is bubbly and meat is evenly seasoned with the sauce.
- Add ¼ to ½ cup of green onions sliced on the diagonal into 1-inch pieces. Taste the sauce and adjust seasoning to taste (add additional chili paste or red pepper for more spice, etc.).
- Saute for 1 to 2 minutes longer.
- Add the cooked noodles to the skillet and toss to coat with sauce.
- Garnish with additional green onions and sesame seeds, if desired.
Notes
Soy sauce can make a dish salty very quickly. If you have a low sodium soy sauce, that is the best choice and why our recipe calls for lite soy sauce.
Don’t skip making the cornstarch slurry. A slurry is used to thicken sauces and soups, and it is perfect for thickening up this delicious recipe.