Description
A quick and flavorful Mongolian Ground Beef and Noodles recipe featuring tender udon noodles tossed in a savory, sweet, and slightly spicy sauce. This dish combines ground beef cooked with garlic and ginger-infused soy-based sauce thickened with cornstarch for a satisfying weeknight dinner.
Ingredients
Scale
Meat and Noodles
- 1 pound lean ground beef
- 10 ounces udon noodles
Sauce
- 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)
Thickening Agent
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
- Cook Noodles: Prepare the udon noodles according to the package directions. Once cooked, drain them thoroughly and set aside to be added later.
- Cook Ground Beef: Heat a large skillet over medium-high heat. Add the lean ground beef and cook until it is mostly browned, breaking it apart as it cooks. Add minced garlic and cook for about one minute until fragrant. Drain any excess fat from the skillet.
- Prepare Sauce: While the beef cooks, whisk together soy sauce, brown sugar, beef broth, hoisin sauce, ginger paste, and red pepper flakes (if using) in a bowl until well combined.
- Combine Beef and Sauce: Pour the prepared sauce over the cooked ground beef in the skillet. Stir and continue cooking the beef in the sauce until fully cooked and the flavors meld.
- Add Noodles: Add the drained udon noodles to the skillet with beef and sauce. Toss everything together gently to coat the noodles evenly with the sauce.
- Thicken Sauce: In a separate small bowl, whisk the cornstarch with water until smooth. Pour this mixture over the skillet contents and continue stirring and cooking until the sauce thickens and coats the noodles and beef nicely.
- Serve: Remove the skillet from heat and serve the Mongolian ground beef and noodles immediately while hot and fresh.
Notes
- Red pepper flakes are optional — add or omit based on your preferred spice level.
- Use lean ground beef to reduce excess grease, but ground turkey or chicken could be substituted.
- Ensure to stir the sauce frequently when adding cornstarch slurry to prevent lumps.
- Udon noodles can be replaced with other thick wheat noodles or even ramen noodles.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
