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–+ servings

Mongolian Ground Beef Noodle

A quick and delicious meal combining savory ground beef with colorful vegetables and egg noodles, all coated in a flavorful sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mongolian
Calories: 450
Ingredients Equipment Method Nutrition

Ingredients
  

Egg Noodles
  • 8 ounces egg noodles These noodles provide a chewy texture that pairs perfectly with the savory beef and sauce.
  • 1 tablespoon vegetable oil Essential for cooking the beef and vegetables.
  • 1 pound ground beef The star of the dish, adds richness and protein.
  • 3 cloves garlic, minced Brings a wonderful aroma and depth of flavor.
  • 1 inch ginger, grated Adds a zesty kick and enhances the overall taste.
  • 0.25 cup soy sauce Key for seasoning and gives the dish its umami flavor.
  • 2 tablespoons brown sugar Balances the saltiness of the soy sauce with a hint of sweetness.
  • 1 tablespoon rice vinegar Adds a touch of acidity, brightening the flavors.
  • 0.5 teaspoon red pepper flakes (optional) For those who enjoy a bit of heat.
  • 1 cup green onions, chopped Adds freshness and a pop of color.
  • 1 cup bell pepper, sliced Contributes crunch and sweetness.
  • 1 cup carrots, julienned Adds a lovely color and a slight sweetness.
  • salt and pepper to taste Enhances the overall flavor of the dish.
  • sesame seeds for garnish (optional) Adds a nice finishing touch.

Equipment

  • Large Skillet or Wok

Method
 

  1. Prepare all your ingredients by measuring out the egg noodles, soy sauce, and other sauces. Chop the green onions, slice the bell peppers, and julienne the carrots. Mince the garlic and grate the ginger.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground beef and cook for about 5-7 minutes until browned.
  3. Add the minced garlic and grated ginger to the skillet and cook for an additional 1-2 minutes until fragrant. Pour in the soy sauce, brown sugar, rice vinegar, and red pepper flakes. Stir to coat the beef.
  4. Add the chopped green onions, sliced bell pepper, and julienned carrots. Cook for another 3-5 minutes, stirring frequently until the vegetables are tender yet crisp.
  5. Prepare the egg noodles according to the package instructions. Drain and set aside.
  6. Toss the cooked egg noodles into the skillet with the beef and vegetable mixture. Mix until the noodles are well coated with the sauce. Season with salt and pepper as needed.

Nutrition

Calories: 450kcalProtein: 25gSodium: 800mg

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