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Mongolian Beef and Noodles

A quick and comforting dish that combines bold caramelized beef and chewy rice noodles in a glossy umami-packed sauce, reminiscent of lively street food.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles
  • 8 ounces wide rice noodles
Beef and Sauce
  • 1 pound ground beef
  • 1 tablespoon sesame oil
  • 2 teaspoons garlic paste
  • 1.5 tablespoons ginger paste
  • 1 teaspoon chili paste
  • 0.5 teaspoon red pepper flakes optional
  • 0.5 cup light soy sauce
  • 0.25 cup light brown sugar
  • 0.25 cup hoisin sauce
  • 1 cup beef broth
  • 2 tablespoons cornstarch
  • 1 bunch green onions, sliced sliced on the diagonal into 1 inch pieces
  • 1 tablespoon sesame seeds optional

Method
 

Cooking Noodles
  1. Cook noodles according to the instructions on the box. Drain, rinse with cold water, and set aside.
Cooking Beef
  1. In a 12-inch skillet or wok, brown ground beef with 1 tablespoon of sesame oil until meat is no longer pink and is cooked through.
  2. Add garlic paste and ginger paste to the skillet and brown for an additional minute.
  3. Add chili paste, soy sauce, brown sugar, hoisin sauce, and 1/2 of the beef broth to the skillet.
  4. Stir the cornstarch into the remaining 1/2 cup of broth until dissolved.
  5. Add the cornstarch and broth mixture to the skillet.
  6. Saute over medium heat until sauce is bubbly and meat is evenly seasoned with the sauce.
  7. Add 1/4 to 1/2 cup of green onions sliced on the diagonal into 1 inch pieces. Taste the sauce and adjust seasoning to taste.
  8. Saute for 1 to 2 minutes longer.
  9. Add the cooked noodles to the skillet and toss to coat with sauce.

Notes

Serve piping hot in shallow bowls. Garnish with additional green onions and sesame seeds, if desired. A squeeze of lime or a drizzle of black vinegar brightens the dish. Cool and store leftovers in an airtight container for up to 3-4 days or freeze for longer storage.