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Mongolian Ground Beef Noodles
A Personal Touch
Growing up, weeknight dinners were often a whirlwind of activity in our household. One dish that became a staple was Mongolian ground beef noodles, a recipe I learned from my grandmother. She would whip it up in no time, filling the kitchen with the fragrant aromas of garlic and ginger, making it impossible to resist. This dish was not just a meal; it was a gathering point for our family, where stories were shared and laughter echoed. As I perfected this recipe over the years, I found that it not only nourishes the body but also feeds the soul.
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Table of Contents
Why Will You Like This Recipe?
This Mongolian ground beef noodles recipe is a perfect blend of convenience and flavor. With minimal prep time and bold ingredients, it’s a delightful weeknight dinner that satisfies cravings while being quick to prepare.
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 servings
- Calories: Approximately 500 calories per serving
Ingredients
- Sauce:
- ¼ cup soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons hoisin sauce
- 1 teaspoon chicken bouillon
- 2 tablespoons mirin
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- Noodles:
- 400 grams ground beef
- 4 green onions (chopped, separate white and green parts)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons sesame oil
- 300 grams noodles of choice (lo mein, rice, or udon)
- 2 tablespoons oil for stir-frying
Note: For gluten-free options, consider using rice noodles or gluten-free soy sauce.
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Preparation Method
Step One: Prepare the Sauce
In a medium bowl, combine the soy sauce, dark soy sauce, brown sugar, hoisin sauce, chicken bouillon, mirin, black pepper, and water. In a separate small bowl, whisk together the cornstarch and water to create a slurry.
Step Two: Cook the Beef
While the noodles are cooking, heat a wok or large skillet over medium-high heat. Add oil and brown the ground beef until fully cooked. Drain excess fat and set the beef aside.
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Step Three: Sauté Aromatics
In the same pan, add a bit more oil if necessary, then sauté the white parts of the green onions, garlic, ginger, and red pepper flakes for about 30 seconds until fragrant.
Step Four: Combine and Cook
Pour the sauce mixture and cornstarch slurry into the pan, then return the beef. Cook for about 5 minutes, stirring until the sauce thickens.
Step Five: Toss with Noodles
Add the cooked noodles and the green onion tops to the wok. Drizzle with sesame oil, tossing everything together until well combined. Serve hot.
Variations and Customizations
Feel free to modify this recipe by adding your favorite vegetables, such as bell peppers or snap peas. For an extra kick, increase the red pepper flakes or add chili paste. You can also substitute the ground beef with ground turkey or tofu for a lighter option.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, use the stovetop with a splash of water or broth to maintain moisture.
Tips and Additional Ideas
For added richness, try using freshly grated ginger or a dash of sesame oil at the end. Experimenting with different noodles can also elevate the dish to suit your preferences.
Nutrition Facts (per serving)
- Calories: 500
- Protein: 30g
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 6g
- Sodium: 800mg
- Cholesterol: 70mg
Frequently Asked Questions (FAQs)
- Can I use a different type of pasta?
Yes, feel free to use any noodle type you prefer, such as rice noodles or spaghetti. - How can I make the dish lighter?
Substitute ground beef with ground turkey or use tofu for a vegetarian option. - Can I prepare this in a slow cooker?
Yes! Brown the beef and combine all ingredients in a slow cooker. Cook on low for 4-6 hours. - How spicy is this dish?
The spice level can be adjusted by adding more or fewer red pepper flakes. - What can I serve with Mongolian ground beef noodles?
This dish pairs well with steamed vegetables or a simple side salad.
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Mongolian Ground Beef Noodles
Equipment
- Wok ou grande poêle
- Bol pour sauce
Ingredients
Sauce
- 1/4 cup sauce soja
- 2 tbsp sauce soja foncée
- 2 tbsp sucre brun
- 2 tbsp sauce hoisin
- 1 tsp bouillon de poulet en poudre
- 2 tbsp mirin
- 1/2 tsp poivre noir
- 1 tbsp fécule de maïs mélangée avec 2 cuillères à soupe d’eau
Nouilles
- 400 g bœuf haché
- 4 oignons verts hachés, parties blanches et vertes séparées
- 3 gousses ail émincées
- 1 tbsp gingembre émincé
- 1 tsp flocons de piment rouge ajuster selon goût
- 2 tbsp huile de sésame
- 300 g nouilles au choix lo mein, riz ou udon
- 2 tbsp huile pour cuisson
Instructions
- Dans un bol, mélangez la sauce soja, la sauce soja foncée, le sucre brun, la sauce hoisin, le bouillon de poulet, le mirin et le poivre noir.
- Dans un petit bol, mélangez la fécule de maïs avec l’eau pour obtenir une pâte.
- Faites cuire les nouilles selon les instructions du paquet. Égouttez et réservez.
- Dans un wok ou une grande poêle, chauffez 2 cuillères à soupe d’huile à feu moyen-élevé.
- Ajoutez le bœuf haché et faites-le dorer en émiettant bien la viande.
- Retirez l’excès de graisse et mettez la viande de côté.
- Dans la même poêle, ajoutez un peu d’huile si nécessaire, puis faites revenir les parties blanches des oignons verts, l’ail, le gingembre et les flocons de piment pendant 30 secondes.
- Ajoutez la sauce préparée et la pâte de fécule de maïs. Remettez le bÅ“uf dans la poêle et laissez mijoter 5 minutes jusqu’à épaississement.
- Ajoutez les nouilles et les parties vertes des oignons. Arrosez d’huile de sésame et mélangez bien.
- Servez chaud.
