Mongolian Ground Beef Noodles
Mongolian ground beef noodles tossed in a hoisin-soy-brown sugar sauce, ready in about 30 minutes in one pan.
Servings: 6 servings
Ingredients
- 1 1/2 lbs ground beef 85/15
- 1 tbsp fresh ginger minced
- 4 cloves garlic minced
- 2/3 cup low-sodium soy sauce
- 1/2 cup hoisin sauce
- 1/3 cup brown sugar
- 3/4 cup beef broth
- 1/4 tsp red pepper flakes optional
- 12 oz lo mein noodles or spaghetti
- 3 green onions sliced
Instructions
- Cook the noodles: Bring a large pot of salted water to a boil and cook the lo mein noodles according to the package directions. Drain and set aside.
- Brown the beef: While the noodles cook, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up as it browns, about 6-8 minutes. Drain off the excess grease.
- Bloom the aromatics: Add the ginger and garlic to the skillet and cook, stirring, for about 1 minute until fragrant.
- Build the sauce: Stir in the soy sauce, hoisin sauce, brown sugar, beef broth, and red pepper flakes.
- Simmer until glossy: Reduce the heat to medium-low and simmer for 4-5 minutes, stirring occasionally, until the sauce thickens and turns glossy.
- Toss in the noodles: Add the drained noodles to the skillet and toss with tongs until every noodle is coated, about 1-2 minutes.
- Serve: Divide among bowls and top with sliced green onions.
Notes
Let the sauce simmer until glossy and slightly thickened before the noodles go in, that's what makes it cling instead of pooling. Ground beef is safe at 160°F.