Description
Enjoy a quick, flavorful dinner with these Easy Mongolian Ground Beef Noodles. Tender ground beef, crisp-tender vegetables, and a savory-sweet sauce come together with noodles in just 20 minutes. Perfect for busy weeknights or a cozy meal at home, this dish brings restaurant-quality flavor to your table with minimal effort.
Ingredients
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12 ounces wide egg noodles or preferred noodles
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1 pound ground beef (lean or regular)
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2 tablespoons vegetable oil
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4 cloves garlic, minced
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1 tablespoon fresh ginger, minced
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1/4 cup soy sauce
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3 tablespoons brown sugar
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1/2 cup beef broth or water
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2 teaspoons sesame oil
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1 medium onion, thinly sliced
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1 cup shredded carrots
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1 cup broccoli florets
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3 green onions, sliced
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Salt and pepper to taste
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Optional: sesame seeds for garnish
Instructions
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Bring a large pot of salted water to a boil. Cook noodles according to package instructions until al dente. Drain and set aside.
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In a small bowl, whisk together soy sauce, brown sugar, beef broth, and sesame oil. Set aside.
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Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking into small pieces, until browned and cooked through, about 5–6 minutes. Drain excess fat if necessary.
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Add garlic, ginger, and onion to the skillet with the beef. Sauté for 2–3 minutes until fragrant. Add carrots and broccoli, stirring to combine. Cook for another 3–4 minutes until vegetables are tender-crisp.
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Add cooked noodles to the skillet, pour the prepared sauce over the top, and toss gently to coat evenly.
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Season with salt and pepper to taste. Garnish with green onions and optional sesame seeds. Serve hot.
Notes
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Adjust soy sauce and brown sugar to taste for sweetness and saltiness.
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Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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Add extra vegetables like bell peppers or snap peas for more color and nutrition.
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Use tofu, tempeh, or plant-based beef as a vegetarian alternative.
- Prep Time: 10 minutes
- Cook Time: 10 minutes