Description
Savor the flavors of this quick and easy Mongolian Ground Beef Noodles recipe! Juicy ground beef, tender egg noodles, and crisp vegetables are tossed in a savory-sweet sauce. Perfect for busy weeknights, this dish is a delicious fusion of Asian-inspired ingredients ready in just 30 minutes.
Ingredients
Units
Scale
Meat:
- 1 pound ground beef
Pasta:
- 8 ounces egg noodles
Sauces:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
Oils:
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
Produce:
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 cup bell peppers, sliced
- 1 cup green onions, chopped
Seasoning:
- Salt and pepper, to taste
Instructions
Step 1: Cook the Noodles
- Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions. Drain and set aside.
Step 2: Cook the Ground Beef
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the ground beef, breaking it into small pieces as it cooks. Season with salt and pepper. Cook until browned and fully cooked. Remove from the skillet and set aside.
Step 3: Sauté the Aromatics and Vegetables
- In the same skillet, add the sesame oil. Sauté the garlic and ginger until fragrant, about 30 seconds.
- Add the bell peppers and cook for 2-3 minutes until slightly softened.
Step 4: Make the Sauce
- In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, and brown sugar. Pour the sauce into the skillet, stirring to coat the vegetables.
Step 5: Combine Everything
- Return the cooked ground beef to the skillet, mixing it with the sauce and vegetables. Add the cooked egg noodles and toss everything together until evenly coated.
Step 6: Garnish and Serve
- Stir in the chopped green onions and adjust seasoning with salt and pepper as needed. Serve hot and enjoy!
Notes
- Substitute egg noodles with spaghetti, udon, or rice noodles if preferred.
- Add a pinch of red pepper flakes for a spicy kick.
- Leftovers can be stored in the refrigerator for up to 3 days.
