Ingredients
1 pound ground beef – A lean blend works best for this recipe.
8 ounces egg noodles – These cook quickly and are wonderfully chewy!
3 tablespoons soy sauce – For that essential umami kick.
1 tablespoon hoisin sauce – Adds a touch of sweetness and depth.
2 cloves garlic, minced – Because garlic makes everything better!
1 teaspoon ginger, grated – Adds a warm, zesty flare.
1 cup green onions, chopped – Great for garnish and flavor.
1 tablespoon sesame oil – Provides a nutty richness.
3 tablespoons vegetable oil – For cooking the beef.
Salt & pepper to taste – A simple way to enhance the flavors.
Instructions
Start the noodles. Bring a pot of salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside—but save a splash of the pasta water!
Cook the beef. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground beef and cook for about 5-7 minutes, breaking it apart with a spatula until it’s browned. Don’t worry about a little crispiness—it adds to the flavor!
Flavor it up! Stir in the minced garlic, grated ginger, soy sauce, and hoisin sauce. Cook for another minute or two until the garlic is fragrant and everything is well combined.
Toss in the noodles. Add the cooked egg noodles to the skillet. If it looks a bit dry, gently mix in some of that reserved pasta water to get everything nicely coated.
Finish with green onions. Stir in the chopped green onions and drizzle with sesame oil. Toss everything together for about a minute—this helps to meld the flavors.
Serve it up! Dish out your Mongolian ground beef noodles into bowls and enjoy! Feel free to add a sprinkle of extra green onions on top for a pop of freshness.
Notes
For a little extra crunch, consider adding some toasted sesame seeds or breaking out your favorite hot sauce if you like a bit of heat. And remember, if your noodles seem a little sticky as they cool, just give them a gentle toss before serving! Enjoy your meal!