One Pot Ground Mongolian Beef & Noodles

• 总时间: 6 minutes

配料

1 pound ground beef

6 cloves garlic, minced

1 inch knob fresh ginger, minced

1/2 teaspoon crushed red pepper flakes

a few grinds fresh black pepper

2 bricks gluten-free ramen noodles

For the sauce:

3 cups beef bone broth or beef stock, divided

1/4 cup tamari

1/4 cup coconut sugar

1 tablespoon apple cider vinegar

2 teaspoons fish sauce

2 tablespoons arrowroot starch

For Serving: thinly sliced green onions, toasted sesame seeds

步骤

In a large stock pot or deep skillet, brown the ground beef over medium heat. When the beef has no pink left, drain all but a couple of tablespoons of the rendered fat (I used a paper towel and tongs). Continue cooking the beef until it begins to make some brown bits in the bottom of the pan.

Add the garlic, fresh ginger and crushed red pepper flakes and cook for a minute or so. It will become fragrant and allow the red pepper flakes to bloom.

While the beef is browning, combine 1 cup of beef broth, tamari, coconut sugar, apple cider vinegar, and fish sauce in a small glass or dish and stir to combine.

Pour half of the sauce over the beef, stirring to incorporate.

Push the beef to the side of the pot and pour the remaining 2 cups of beef bone broth.

Drop the ramen bricks into the liquid and adjust the heat to allow the liquid to come to a low simmer. After 2-3 minutes, use tongs for chopsticks to flip the ramen bricks. Simmer for an additional 3 minutes until the noodles have softened and begin to pull them apart with the tongs or chopsticks.

Whisk the arrowroot starch into the remaining half of the sauce until no lumps remain and pour the sauce over the beef and noodles, stirring to combine.

Remove from heat once the sauce has thickened and serve with sliced green onions and sesame seeds.

Enjoy!

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