Description
A delicious and easy recipe for Mongolian Ground Beef Noodles that combines savory flavors with tender vegetables and egg noodles.
Ingredients
Scale
- 8 ounces of egg noodles
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup green onions, chopped
- 1 cup bell pepper, sliced
- 1/2 cup carrots, julienned
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Cook the egg noodles according to package instructions. Drain and set aside.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- In a small bowl, mix together the soy sauce, brown sugar, rice vinegar, and red pepper flakes. Pour this sauce over the cooked beef and stir to combine.
- Add the sliced bell pepper and julienned carrots to the skillet. Cook for another 3-4 minutes until the vegetables are tender but still crisp.
- Toss in the cooked egg noodles and chopped green onions, mixing everything well. Season with salt and pepper to taste.
- Serve hot, garnished with sesame seeds if desired.
Notes
- For a spicier kick, add more red pepper flakes or a splash of sriracha.
- You can substitute ground turkey or chicken for a leaner option.
- If you prefer a vegetarian version, use tofu or tempeh instead of ground beef.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mongolian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg