Description
This Mongolian Ground Beef and Noodles recipe delivers a savory and slightly sweet stir-fry packed with tender udon noodles and flavorful ground beef tossed in a rich sauce of soy, hoisin, garlic, and ginger. Quick and easy to prepare, it makes a perfect weeknight dinner with an Asian-inspired twist.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 10 ounces udon noodles
- 4 cloves garlic, minced (about 4 teaspoons)
Sauce Ingredients
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup beef broth
- 2 tablespoons hoisin sauce
- 2 teaspoons ginger paste or grated ginger
- 1 teaspoon red pepper flakes (optional)
Thickening
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
- Cook Noodles: Cook 10 ounces of udon noodles according to the package instructions until tender, then drain and set aside to prevent overcooking.
- Brown the Beef and Sauté Garlic: In a large skillet over medium-high heat, add 1 pound of lean ground beef. Cook, breaking it apart, until it is mostly browned. Add 4 cloves of minced garlic and cook for about one minute until fragrant. Drain any excess fat from the skillet to keep the dish from becoming greasy.
- Prepare the Sauce: While beef is cooking, whisk together ½ cup soy sauce, ¼ cup brown sugar, ¼ cup beef broth, 2 tablespoons hoisin sauce, 2 teaspoons ginger paste, and 1 teaspoon of red pepper flakes (if using) in a bowl. This mixture will provide a flavorful base for the dish.
- Combine Beef with Sauce: Pour the prepared sauce over the browned beef in the skillet. Continue cooking the ground beef in the sauce, allowing the flavors to meld and the meat to finish cooking through.
- Add Noodles and Toss: Add the drained udon noodles to the skillet. Toss everything together thoroughly so the noodles are fully coated with the sauce and combine well with the beef.
- Thicken the Sauce: In a small bowl, whisk 2 tablespoons of cornstarch with ¼ cup water until smooth to create a slurry. Pour this mixture over the skillet contents. Cook while stirring continuously until the sauce thickens and evenly coats the beef and noodles.
- Serve: Remove the skillet from heat and serve immediately while hot for the best texture and flavor.
Notes
- Using lean ground beef helps reduce excess fat; draining after browning keeps the dish lighter.
- Udon noodles work best, but other thick Asian noodles can be substituted.
- Adjust red pepper flakes according to your preferred spice level or omit for milder flavor.
- Ensure the cornstarch slurry is well mixed before adding to avoid lumps in the sauce.
- This dish is best served fresh to maintain the perfect noodle texture and sauce consistency.
