Mongolian Ground Beef Noodles

• servings: Servings: 5–6
• total time: 50 minutes

Ingredients

1½ lbs ground beef

12 oz ramen noodles or lo mein noodles

2 cups shredded cabbage

1 large carrot, cut into thin strips

4 green onions, sliced

3 cloves garlic, minced

1 tsp fresh ginger, grated

1 tbsp vegetable oil

1 tbsp sesame seeds

Mongolian Sauce

⅓ cup low-sodium soy sauce

¼ cup brown sugar

2 tbsp hoisin sauce

1 tbsp rice vinegar

1 tsp sesame oil

½ cup beef broth

1 tbsp cornstarch

2 tbsp cold water

Directions

Cook the noodles according to package directions until just tender. Drain and set aside.

In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil, and beef broth.

In a separate bowl, mix the cornstarch with cold water until smooth. Set aside.

Heat vegetable oil in a large skillet over medium-high heat.

Add the ground beef and cook for 6–8 minutes, breaking it into crumbles until browned.

Drain excess grease if needed.

Add the garlic and ginger and cook for 30 seconds.

Add the shredded cabbage and carrots.

Stir-fry for 3–4 minutes, until the vegetables begin to soften but still have a little bite.

Pour the Mongolian sauce into the skillet.

Bring everything to a gentle simmer.

Stir in the cornstarch mixture.

Cook for 1–2 minutes, stirring frequently, until the sauce becomes thick and glossy.

Add the cooked noodles to the skillet.

Toss well until the noodles are evenly coated in the sauce and mixed with the beef and vegetables.

Cook for another 2–3 minutes, allowing the noodles to absorb some of the sauce.

Add half of the sliced green onions and toss again.

Taste and adjust with a little extra soy sauce or brown sugar if needed.

Garnish with the remaining green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 20 minutes