Ingredients
Scale
For the Mongolian Sauce:
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (adjust according to taste)
For the Noodles and Beef:
- 8 ounces noodles (udon, ramen, or spaghetti work well)
- 1 tablespoon vegetable oil
- 1 pound ground beef
- Salt and pepper, to taste
- 4 green onions, chopped
- Sesame seeds, for garnish
Instructions
- Prepare the Mongolian Sauce:
- In a small bowl, whisk together the soy sauce, brown sugar, water, and cornstarch until smooth. Set aside.
- Cook the Noodles:
- Cook the noodles according to the package instructions until al dente. Drain and set aside.
- Brown the Ground Beef:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef, season with salt and pepper, and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
- Add Garlic and Ginger:
- Add the minced garlic, grated ginger, and red pepper flakes to the beef. Cook for another 1-2 minutes, until fragrant.
- Combine with Mongolian Sauce:
- Pour the Mongolian sauce over the cooked beef in the skillet. Stir well to combine, and cook for another 2-3 minutes, until the sauce has thickened and is bubbling.
- Toss with Noodles:
- Add the cooked noodles to the skillet with the beef and sauce. Toss everything together until the noodles are well coated with the sauce. Cook for an additional minute to heat the noodles through.
- Serve:
- Serve the Mongolian ground beef noodles hot, garnished with chopped green onions and sesame seeds.
