Description
A flavorful and easy-to-make Mongolian Ground Beef and Noodles with Vegetables recipe featuring tender beef, vibrant veggies, and a savory homemade sauce, perfect for a delightful weeknight dinner.
Ingredients
Units
Scale
For the Stir Fry
- 1 small red onion, sliced
- 1 medium zucchini, sliced into half moons
- 1 cup broccoli florets, chopped
- 1 bell pepper, any color, sliced into strips or bite-sized chunks
- 2 tbsp olive oil
- 1 lb ground beef
- 6-7 garlic cloves, minced
- 8 oz spaghetti or any other long pasta such as linguini, fettucine, or lo mein noodles
- 1/2 to 1 cup reserved pasta water
- 2 green onions, sliced for garnish (optional)
- Sesame seeds, for garnish (optional)
For the Sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 tbsp hoisin sauce
- 1 tbsp ginger paste
- 1 tsp black pepper
- 1 tsp red chili crisp in oil or red pepper flakes (optional for heat)
- 1 tbsp cornstarch
Instructions
- Prepare the Vegetables: Heat olive oil in a large skillet over medium heat. Add the sliced red onion, zucchini, broccoli florets, and bell pepper. Season with salt and pepper to taste. Sauté the vegetables for 5 minutes until they are tender-crisp. Remove the vegetables from the skillet and set them aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti or chosen long pasta according to package instructions until al dente. Reserve 1/2 to 1 cup of the pasta water before draining the pasta.
- Make the Sauce: In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, ginger paste, black pepper, red chili crisp or red pepper flakes if using, and cornstarch until smooth and well combined.
- Cook the Ground Beef: In the same skillet used for the vegetables, add the ground beef and minced garlic. Cook over medium heat until the beef is browned and cooked through, breaking it up with a spatula as it cooks. Drain any excess grease from the skillet.
- Combine Ingredients: Return the sautéed vegetables to the skillet with the ground beef. Add the cooked pasta and pour in the prepared sauce along with the reserved pasta water. Toss everything to combine well and cook on low heat until the sauce thickens and coats all the ingredients evenly.
- Garnish and Serve: Remove from heat. Garnish with sliced green onions and sesame seeds if desired. Serve the Mongolian ground beef and noodles hot for a delicious meal.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers in the microwave or on the stovetop with a splash of water or soy sauce to prevent the noodles from drying out.
- This dish can be frozen for up to 2 months; however, the texture of the vegetables and noodles may change slightly upon thawing. Thaw overnight in the refrigerator before reheating.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- For gluten-free, use gluten-free soy sauce and gluten-free noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
