Description
A flavorful Mongolian Ground Beef and Noodles dish packed with tender vegetables and a rich, savory sauce. This easy stir-fry combines ground beef, fresh vegetables, and long pasta noodles tossed in a sweet and tangy soy-hoisin sauce, perfect for a quick and satisfying weeknight meal.
Ingredients
Units
Scale
For the Stir Fry
- 1 small sliced red onion
- 1 medium zucchini, sliced into half moons
- 1 cup broccoli florets, chopped
- 1 bell pepper, any color, sliced into strips or bite-sized chunks
- 2 tbsp olive oil
- 1 lb ground beef
- 6-7 garlic cloves, minced
- 8 oz spaghetti or any long pasta such as linguini, fettucine, or lo mein noodles
- 1/2 to 1 cup reserved pasta water
- 2 green onions, sliced, for garnish (optional)
- Sesame seeds, for garnish (optional)
For the Sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 tbsp hoisin sauce
- 1 tbsp ginger paste
- 1 tsp black pepper
- 1 tsp red chili crisp in oil or red pepper flakes (optional for heat)
- 1 tbsp cornstarch
Instructions
- Prepare the Vegetables: Heat olive oil in a large skillet over medium heat. Add sliced red onion, zucchini, broccoli florets, and bell pepper. Season with salt and pepper to taste. Sauté the vegetables for 5 minutes until they are tender-crisp. Remove the vegetables from the skillet and set aside.
- Cook the Pasta: Boil a large pot of salted water. Cook the spaghetti or preferred noodles according to package instructions until al dente. Reserve 1/2 to 1 cup of the pasta cooking water before draining the noodles.
- Make the Sauce: In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, ginger paste, black pepper, red chili crisp or red pepper flakes (if using), and cornstarch until smooth and well combined.
- Brown the Beef: Using the same skillet, add ground beef and minced garlic. Cook over medium heat until the beef is browned and cooked through, breaking it into crumbles as it cooks. Drain any excess grease from the skillet.
- Combine Ingredients: Return the sautéed vegetables to the skillet with the browned beef. Add the cooked pasta, poured sauce, and reserved pasta water. Toss everything together over low heat to combine and allow the sauce to thicken, coating the noodles and beef evenly.
- Garnish and Serve: Remove from heat. Garnish with sliced green onions and sesame seeds if desired. Serve the Mongolian ground beef and noodles hot for a delicious and hearty meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in the microwave or on the stovetop with a splash of water or soy sauce to loosen the noodles.
- This dish can be frozen, but the texture of vegetables and noodles may change slightly upon thawing. Freeze in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.
- You can substitute spaghetti with any long noodles you prefer, such as lo mein or linguini.
- Adjust the heat by adding more or less chili crisp or red pepper flakes according to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 70 mg
