Mongolian Beef and Noodle Recipe
Introduction
Mongolian Beef and Noodle is a flavorful and comforting dish that combines tender ground beef with wide rice noodles in a savory, slightly sweet sauce. Perfect for a quick weeknight dinner, this recipe brings bold Asian-inspired flavors to your table with minimal effort.
Ingredients
- 8 ounces wide rice noodles
- 1 pound ground beef
- 1 tablespoon sesame oil
- 2 teaspoons garlic paste
- 1½ tablespoons ginger paste
- 1 teaspoon chili paste
- ½ teaspoon red pepper flakes (optional)
- ½ cup light soy sauce
- ¼ cup light brown sugar
- ¼ cup hoisin sauce
- 1 cup beef broth
- 2 tablespoons cornstarch
- 1 bunch green onions, sliced on the diagonal into 1 inch pieces
- 1 tablespoon sesame seeds (optional)
Instructions
- Step 1: Cook the rice noodles according to the package instructions. Once cooked, drain and rinse them with cold water to stop the cooking process. Set aside.
- Step 2: Heat the sesame oil in a 12-inch skillet or wok over medium-high heat. Add the ground beef and brown it until no longer pink and cooked through, breaking it up as it cooks.
- Step 3: Stir in the garlic paste and ginger paste, cooking for another minute until fragrant.
- Step 4: Add the chili paste, soy sauce, brown sugar, hoisin sauce, and half of the beef broth to the skillet. Stir to combine.
- Step 5: In a small bowl, mix the cornstarch with the remaining beef broth until fully dissolved. Pour this mixture into the skillet.
- Step 6: Cook over medium heat, stirring frequently, until the sauce becomes bubbly and thickens, evenly coating the beef.
- Step 7: Add about a quarter to half of the sliced green onions, and taste the sauce. Adjust seasoning if desired by adding more chili paste or red pepper flakes for extra heat.
- Step 8: Continue to sauté for another 1 to 2 minutes to blend flavors.
- Step 9: Add the cooked noodles to the skillet and toss everything together so the noodles are well coated with the sauce.
- Step 10: Garnish with the remaining green onions and sesame seeds if using, then serve immediately.
Tips & Variations
- For a lighter option, substitute ground beef with ground turkey or chicken.
- Add sliced bell peppers or broccoli for extra vegetables and texture.
- Use fresh garlic and ginger in place of paste if preferred, finely minced.
- If you like it spicier, increase the chili paste or add fresh chopped chilies.
- Wide rice noodles can be swapped with other noodles like udon or egg noodles depending on your preference.
Storage
Store any leftover Mongolian Beef and Noodle in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of broth or water to loosen the sauce as needed. Avoid reheating in the microwave to maintain the texture of the noodles and beef.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole beef strips instead of ground beef?
Yes, thinly sliced beef strips can be used. Brown them quickly over high heat before adding the sauce to retain tenderness.
How spicy is this dish? Can I adjust the heat?
This recipe has a moderate spice level from chili paste and optional red pepper flakes. You can easily adjust the heat by varying these ingredients to suit your taste.
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Mongolian Beef and Noodle Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A flavorful Mongolian Beef and Noodle dish featuring tender ground beef cooked in a savory and slightly sweet sauce with garlic, ginger, and soy, served over wide rice noodles and garnished with fresh green onions and sesame seeds.
Ingredients
Noodles
- 8 ounces wide rice noodles
Main Ingredients
- 1 pound ground beef
- 1 tablespoon sesame oil
- 2 teaspoons garlic paste
- 1½ tablespoons ginger paste
- 1 teaspoon chili paste
- ½ teaspoon red pepper flakes (optional)
- ½ cup light soy sauce
- ¼ cup light brown sugar
- ¼ cup hoisin sauce
- 1 cup beef broth
- 2 tablespoons cornstarch
- 1 bunch green onions, sliced on the diagonal into 1 inch pieces
- 1 tablespoon sesame seeds (optional)
Instructions
- Cook Noodles: Cook the wide rice noodles according to the instructions on the box. Once cooked, drain them and rinse with cold water to stop cooking, then set aside.
- Brown the Beef: Heat a 12-inch skillet or wok over medium-high heat and add the sesame oil. Add the ground beef and brown until fully cooked and no longer pink, breaking it apart as it cooks.
- Add Aromatics: Stir in the garlic paste and ginger paste and cook for an additional minute until fragrant.
- Add Sauce Ingredients: Add the chili paste, soy sauce, brown sugar, hoisin sauce, and half of the beef broth into the skillet; stir to combine.
- Prepare Cornstarch Mixture: In a separate bowl, stir the cornstarch into the remaining half cup of beef broth until fully dissolved, then add this mixture to the skillet.
- Simmer Sauce: Cook over medium heat, stirring occasionally, until the sauce thickens and becomes bubbly, coating the beef evenly.
- Add Green Onions and Adjust Seasoning: Fold in ¼ to ½ cup of the sliced green onions. Taste the sauce and add additional chili paste or red pepper flakes, if more heat is desired.
- Cook a Bit Longer: Saute the mixture for another 1 to 2 minutes to meld flavors.
- Toss with Noodles: Add the cooked noodles to the skillet and toss well to coat them thoroughly with the flavorful sauce.
- Garnish and Serve: Garnish with the remaining green onions and sprinkle with sesame seeds if using. Serve immediately while hot.
Notes
- Adjust the amount of chili paste and red pepper flakes to control the spice level.
- Using wide rice noodles gives a better texture and works well with the rich sauce.
- For a gluten-free version, ensure soy sauce and hoisin sauce are gluten-free.
- Sesame seeds add a nice crunch and flavor but are optional.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: Mongolian beef, beef noodles, Asian beef recipe, quick dinner, savory beef stir-fry
