Mongolian Ground Beef Noodles
Mongolian-style ground beef stir-fry with bok choy, snap peas, and noodles in a sweet-salty sauce.
Servings: 4 servings
Ingredients
Ingredients
- 1 poundGround Beef
- 1/2 teaspooneach salt and pepperor to taste
- 1 1/2 teaspoonsneutral oil
- 3 TablespoonsGround Ginger
- 2 TablespoonsMinced garlic
- 2 Bok Choysliced
- 1/2 cupsnap peassliced in half
- 1/3 cupLight Brown Sugar
- 1/2 CupSoy Saucelow sodium
- 1/2 CupBrothuse Sealand Bone broth
- 1/4 teaspoonChilli Flakes
- 1 TablespoonCornstarch
- 2 tablespoonsWater
- 1 Pack noodlescooked according to the package instructions
- 1/4 cupGreen onionsminced
Instructions
Instructions
- Remove the ground beef from its packaging and defrost overnight in the refrigerator.
- Cook the noodles according to the package instructions, drain, and set aside.
- Preheat a 9-inch skillet over medium-high heat until hot.
- Add 1 1/2 teaspoons neutral oil to the skillet. Add 1 pound ground beef and 1/2 teaspoon each salt and pepper (or to taste). Break the beef up with a spatula and cook, stirring, until no pink remains and the beef is browned. If there is excess fat, carefully drain or blot it.
- Add 3 Tablespoons ground ginger and 2 Tablespoons minced garlic to the beef. Cook, stirring, for about 2 minutes until fragrant.
- Add the sliced bok choy and 1/2 cup snap peas (sliced in half). Sauté for about 2 minutes, until the vegetables begin to wilt.
- Pour in 1/2 cup broth (bone broth), 1/2 cup low-sodium soy sauce, and 1/3 cup light brown sugar. Stir and cook until the sauce begins to bubble.
- In a separate small cup, dissolve 1 Tablespoon cornstarch in 2 tablespoons water to make a slurry.
- Stir the cornstarch slurry into the bubbling sauce, then bring the sauce to a boil while stirring; it will thicken as it boils.
- Stir in 1/4 teaspoon chilli flakes and 1/4 cup minced green onions.
- Add the cooked noodles to the skillet and toss thoroughly to coat them with the sauce.
- Serve immediately, with extra green onions and more chilli flakes if desired.
Equipment
- 9-inch skillet
- Spatula
- small cup
Notes
This recipe uses ground beef, you can also useground lamborGround chicken.
You'll need extra lean beef here as the fat adds no value to the recipe.
Use sesame oil if you like that flavor to cook the beef with the ginger and garlic.
You don't need to add the veggies, however we prefer having some texture with the Mongolian noodles.
If adding veggies, make sure you use similar sizes. And likewise, make sure you use veggies that cook right away.
Add in more or less of chilli flakes to your taste. The sugar will balance some of it off.
To make the slurry, the cornstarch needs to dissolve in cold water. So make sure you use cold water not warm. Also make sure the starch is completely dissolved before adding it in the sauce. It could lump otherwise.
You don't need to cook the sauce beyond the boiling and thickening of the slurry. It's ready to serve at that point.
You can easily double, triple or make half batch of this recipe.
This recipe is best enjoyed the day of, depending on the type of noodles you used. Some brands of noodles don't store very well and become clumpy. If you need to store leftovers, place them in an airtight container in the fridge for 4 days.
Similar to storing, it depends on the type of noodles you use. Most noodles do not freeze well, so we don’t recommend freezing it. However you can make the Mongolian Ground Beef and sauce, and freeze that mixture in a ziploc for 3 months.
To serve, simply reheat the sauce when thawed. Use a skillet to reheat it and add in the cooked noodles and serve right away.
These are BEST served as they are perfectly delicious! You can also add an egg on top, fried or half boiled. If you want to skip the noodles, serve it like our popularBeef Tips And Ricewith rice.
If you're looking for a great side dish, tryAsian Cucumber SaladorEasy Cucumber Saladto go with it.
You'll need extra lean beef here as the fat adds no value to the recipe.
Use sesame oil if you like that flavor to cook the beef with the ginger and garlic.
You don't need to add the veggies, however we prefer having some texture with the Mongolian noodles.
If adding veggies, make sure you use similar sizes. And likewise, make sure you use veggies that cook right away.
Add in more or less of chilli flakes to your taste. The sugar will balance some of it off.
To make the slurry, the cornstarch needs to dissolve in cold water. So make sure you use cold water not warm. Also make sure the starch is completely dissolved before adding it in the sauce. It could lump otherwise.
You don't need to cook the sauce beyond the boiling and thickening of the slurry. It's ready to serve at that point.
You can easily double, triple or make half batch of this recipe.
This recipe is best enjoyed the day of, depending on the type of noodles you used. Some brands of noodles don't store very well and become clumpy. If you need to store leftovers, place them in an airtight container in the fridge for 4 days.
Similar to storing, it depends on the type of noodles you use. Most noodles do not freeze well, so we don’t recommend freezing it. However you can make the Mongolian Ground Beef and sauce, and freeze that mixture in a ziploc for 3 months.
To serve, simply reheat the sauce when thawed. Use a skillet to reheat it and add in the cooked noodles and serve right away.
These are BEST served as they are perfectly delicious! You can also add an egg on top, fried or half boiled. If you want to skip the noodles, serve it like our popularBeef Tips And Ricewith rice.
If you're looking for a great side dish, tryAsian Cucumber SaladorEasy Cucumber Saladto go with it.