Description
This Mongolian Ground Beef and Noodles recipe features tender udon noodles tossed in a savory, sweet, and slightly spicy sauce with ground beef. It’s a quick and flavorful dinner option that combines rich soy sauce, brown sugar, garlic, and ginger for a delicious Asian-inspired meal that’s perfect for weeknights.
Ingredients
Scale
Meat and Noodles
- 1 pound lean ground beef
- 10 ounces udon noodles
Sauce and Seasonings
- 4 cloves garlic, minced (about 4 teaspoons)
- 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)
Thickener
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
- Cook Noodles: Prepare the udon noodles according to the package instructions. Drain the noodles well and set aside to keep warm.
- Brown the Beef: Heat a large skillet over medium-high heat. Add the lean ground beef and cook until it is mostly browned, breaking up the meat with a spatula as it cooks. Add the minced garlic and cook for about one minute until fragrant. Drain any excess fat from the skillet.
- Prepare the Sauce: While the beef is cooking, in a small bowl whisk together the soy sauce, brown sugar, beef broth, hoisin sauce, ginger paste, and red pepper flakes (if using) until well combined.
- Combine Beef and Sauce: Pour the prepared sauce over the browned ground beef in the skillet. Continue to cook, stirring occasionally, until the beef finishes cooking and the flavors meld together.
- Add Noodles: Add the cooked and drained udon noodles directly to the skillet with the beef and sauce. Toss everything together gently to coat the noodles evenly with the sauce and beef mixture.
- Thicken the Sauce: In a small bowl, whisk together the cornstarch and water to create a slurry. Pour this mixture over the beef and noodles in the skillet. Stir continuously and cook for a few more minutes until the sauce thickens to a glossy consistency that clings to the noodles.
- Serve: Remove the skillet from heat and serve the Mongolian ground beef and noodles immediately while warm and flavorful.
Notes
- Use lean ground beef to reduce excess grease and keep the dish lighter.
- Udon noodles work best for their chewy texture, but you can substitute with other thick wheat noodles if unavailable.
- Adjust red pepper flakes to control spiciness or omit for a milder dish.
- Make sure to drain excess fat after browning beef for better sauce consistency.
- The cornstarch slurry is key to achieving a thick, glossy sauce that coats the noodles well.
