Quick Mongolian Ground Beef Noodles
Skip the takeout with these savory Mongolian ground beef noodles. This 20-minute meal features a glossy soy glaze, crispy charred lo mein, and perfectly browned beef with a hint of aromatic ginger.
Equipment
- Large Skillet or Griddle
- Whisk
- Pasta pot
Ingredients
- 8 oz lo mein noodles
- 1 lb lean ground beef like 90/10 or 93/7
- 1/2 cup beef broth
- 1/3 cup low sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 5 cloves minced garlic
- 2 teaspoons minced ginger
- 1/2 teaspoon black pepper
- 1 tablespoon high-heat cooking oil like avocado oil
- 3 thinly sliced green onions
Instructions
Prep the noodles and whisk the sauce
- Bring a pot of water to a boil and cook the lo mein noodles for 1 to 2 minutes less than the package directions. They should be just shy of al dente.
- In a medium bowl, whisk together the beef broth, low sodium soy sauce, brown sugar, hoisin sauce, black pepper, and cornstarch until smooth. Stir in 75% of the minced garlic and ginger.
- Drain the noodles well and give them a quick shake to remove excess water that might dilute the sauce.
Heat the skillet and build the beef crust
- Preheat a large skillet or griddle to medium-high heat (about 400°F) until very hot.
- Add the ground beef in small, spaced-out chunks. Let it sear untouched for 2 to 3 minutes to develop a savory, browned crust on the bottom.
- Add the white parts of the green onions. Break up the beef and sauté until almost fully cooked, then move the beef to the side of the pan.
Toast the aromatics, char the noodles, then glaze
- Pour 1 tablespoon of cooking oil into the empty space in the pan. Add the remaining garlic and ginger and sauté for 1 minute until fragrant.
- Add the drained noodles to the pan and toss to coat in the aromatic oil. Spread them in an even layer and let sit for 1 to 2 minutes to achieve a slight char.
- Mix the beef back into the noodles. Give the sauce one final whisk and pour it over the mixture.
- Toss and sauté for 2 to 3 minutes until the sauce thickens into a glossy glaze. Garnish with green onion tops and serve immediately.
Notes
Cooking Tip: For the best flavor, do not stir the beef immediately. Letting it sit for 2 to 3 minutes allows the Maillard reaction to create a savory crust that mimics restaurant-style results.
Storage Tip: Store leftovers in an airtight container with a splash of beef broth. Reheat in a skillet with a tablespoon of water to loosen the noodles and restore the glossy glaze.
Texture Tip: Always cook your noodles for 1 to 2 minutes less than the box suggests. Finishing them in the skillet with the sauce ensures they stay springy rather than turning mushy.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 465kcalCarbohydrates: 52gProtein: 28gFat: 16gSaturated Fat: 6gCholesterol: 72mgSodium: 940mgPotassium: 415mgFiber: 2.5gSugar: 14gVitamin A: 120IUVitamin C: 4.5mgCalcium: 35mgIron: 4.2mg
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