Easy Mongolian Ground Beef Noodles
A quick and satisfying dish blending bold flavors of ground beef, garlic, and ginger with egg noodles, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 8 oz egg noodles Whole wheat or gluten-free options can be used.
- 1 lb ground beef Can substitute with ground turkey or beef.
- 3 cloves garlic, minced Increase amount if you love garlic.
- 1 inch ginger, grated Fresh ginger preferred for vibrant taste.
- 1/4 cup soy sauce Use low-sodium for a healthier option.
- 1/4 cup brown sugar Balances the saltiness of the soy sauce.
- 2 tbsp sesame oil Adds nutty undertone.
- to taste green onions, chopped (for garnish) Adds a fresh, crunchy finish.
Instructions
Cooking Steps
- In a large pot of boiling salted water, cook the egg noodles according to package instructions. Drain and set aside.
- In a large skillet over medium-high heat, add ground beef. Cook until browned, breaking it apart with a spatula, about 5–7 minutes.
- Stir in the minced garlic and grated ginger. Cook until fragrant, about 1 minute.
- Pour in the soy sauce and brown sugar, stirring until combined. Allow it to simmer for 2–3 minutes.
- Add the cooked noodles to the skillet, tossing to coat in the sauce. Drizzle with sesame oil and mix thoroughly.
- Plate the noodles and top with chopped green onions. Enjoy!
Notes
Feel free to customize with vegetables or different proteins. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.