Mongolian Beef and Noodle Recipe
Introduction
Mongolian Beef and Noodle is a flavorful and comforting dish that combines tender ground beef with savory, slightly sweet sauce and chewy rice noodles. It’s a quick and satisfying meal perfect for weeknights or casual gatherings.
Ingredients
- 8 ounces wide rice noodles
- 1 pound ground beef
- 1 tablespoon sesame oil
- 2 teaspoons garlic paste
- 1½ tablespoons ginger paste
- 1 teaspoon chili paste
- ½ teaspoon red pepper flakes (optional)
- ½ cup light soy sauce
- ¼ cup light brown sugar
- ¼ cup hoisin sauce
- 1 cup beef broth
- 2 tablespoons cornstarch
- 1 bunch green onions, sliced on the diagonal into 1-inch pieces
- 1 tablespoon sesame seeds (optional)
Instructions
- Step 1: Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
- Step 2: In a 12-inch skillet or wok, heat sesame oil over medium-high heat. Brown the ground beef until no longer pink and fully cooked through.
- Step 3: Add garlic paste and ginger paste to the skillet with the beef and cook for an additional minute until fragrant.
- Step 4: Stir in chili paste, soy sauce, brown sugar, hoisin sauce, and half of the beef broth. Mix well.
- Step 5: In a small bowl, combine cornstarch with the remaining beef broth until dissolved. Pour this mixture into the skillet.
- Step 6: Cook over medium heat, stirring occasionally, until the sauce thickens and becomes bubbly, coating the beef evenly.
- Step 7: Add ¼ to ½ cup of the sliced green onions. Taste the sauce and adjust seasoning as desired, adding more chili paste or red pepper flakes for extra heat.
- Step 8: Sauté for another 1 to 2 minutes to meld the flavors together.
- Step 9: Add the cooked noodles to the skillet and toss gently to coat them in the sauce.
- Step 10: Garnish with the remaining green onions and sesame seeds if using. Serve hot.
Tips & Variations
- For added texture, stir in some steamed broccoli or snap peas during the last minutes of cooking.
- Swap ground beef with ground chicken or turkey for a leaner version.
- Adjust the sweetness by varying the amount of brown sugar to suit your taste.
- If you prefer a thicker sauce, increase cornstarch to 3 tablespoons, but mix well to avoid lumps.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. Noodles can become sticky after refrigeration, so stir carefully while reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of noodles?
Yes, you can substitute wide rice noodles with egg noodles, udon, or even spaghetti if rice noodles are unavailable. Adjust cooking times according to the noodle type.
Is this recipe spicy?
This dish has a mild to moderate heat level depending on the amount of chili paste and red pepper flakes used. You can reduce or omit these ingredients for a milder flavor or increase them to suit your spice preference.
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Mongolian Beef and Noodle Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A flavorful and easy-to-make Mongolian Beef and Noodle dish featuring tender ground beef simmered in a savory soy-based sauce with garlic and ginger, served over wide rice noodles and garnished with green onions and sesame seeds.
Ingredients
Main Ingredients
- 8 ounces wide rice noodles
- 1 pound ground beef
- 1 tablespoon sesame oil
Seasonings and Sauces
- 2 teaspoons garlic paste
- 1½ tablespoons ginger paste
- 1 teaspoon chili paste
- ½ teaspoon red pepper flakes (optional)
- ½ cup light soy sauce
- ¼ cup light brown sugar
- ¼ cup hoisin sauce
- 1 cup beef broth
- 2 tablespoons cornstarch
Garnishes
- 1 bunch green onions, sliced diagonally into 1-inch pieces
- 1 tablespoon sesame seeds (optional)
Instructions
- Cook Noodles: Cook the wide rice noodles according to the package instructions. Drain the noodles, rinse them with cold water to stop cooking, and set them aside.
- Brown Beef: Heat 1 tablespoon of sesame oil in a 12-inch skillet or wok over medium-high heat. Add the ground beef and cook, stirring frequently, until no longer pink and fully cooked through.
- Add Aromatics: Stir in the garlic paste and ginger paste to the browned beef. Continue to cook and brown the mixture for an additional minute to bring out the flavors.
- Add Sauces and Broth: Pour in the chili paste, light soy sauce, brown sugar, hoisin sauce, and half of the beef broth (½ cup) into the skillet. Stir to combine all ingredients well.
- Thicken Sauce: In a separate bowl, mix the cornstarch with the remaining ½ cup of beef broth until fully dissolved. Pour this mixture into the skillet and stir.
- Simmer Sauce: Cook the mixture over medium heat, stirring occasionally, until the sauce becomes bubbly and thickens, and the beef is evenly coated with the sauce.
- Add Green Onions and Adjust Flavor: Stir in ¼ to ½ cup of the sliced green onions. Taste the sauce and adjust seasoning by adding more chili paste or red pepper flakes if you prefer extra spice.
- Sauté Briefly: Continue to cook the mixture for 1 to 2 more minutes to meld flavors.
- Toss Noodles: Add the cooked noodles directly to the skillet and toss everything together to coat the noodles evenly with the sauce.
- Garnish and Serve: Garnish with the remaining green onions and sesame seeds if desired. Serve hot.
Notes
- Using ground beef is a quicker alternative to sliced beef and still delivers great flavor.
- Adjust chili paste and red pepper flakes according to your spice preference.
- Rinsing the noodles after cooking prevents them from sticking together and ensures a better texture.
- Hoisin sauce adds sweetness and depth—substitute with oyster sauce if preferred.
- For gluten-free version, ensure soy sauce and hoisin sauce are gluten-free certified.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: Mongolian beef, rice noodles, Asian beef recipe, quick dinner, ginger garlic beef
