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I created these Mongolian Ground Beef Noodles one night when I was craving takeout but wanted something quicker and cheaper. Now it's my go to meal when time is tight but I still want those amazing Asian flavors. The combination of tender noodles and savory sweet beef sauce hits all the right spots. My family practically races to the table when they smell it cooking.
Simple Ingredients Big Flavor
What I love about this recipe is how it transforms everyday ingredients into something special. Using ground beef instead of sliced steak makes it so much faster and more budget friendly. The sauce comes together from basic pantry staples but tastes just like our favorite takeout spot.
What You'll Need
- Ground Beef: 1 pound, lean; ensures a balanced flavor without excessive grease.
- Linguine: 12 ounces; boiled until al dente for perfect texture.
- Soy Sauce: ½ cup; use low-sodium if preferred to control saltiness.
- Brown Sugar: ¼ cup; packed, for the sweet-savory balance.
- Beef Broth: 1 cup; enhances depth of flavor.
- Garlic: 4 cloves, minced; fresh for the best flavor.
- Red Chile Flakes: ½ tsp; adds a gentle heat.
- Cornstarch: 1 tbsp; mixed with water to thicken the sauce.
- Oil: 2 tbsp; for browning the beef and starting the sauce.
- Optional Garnish: Green onions and sesame seeds for a fresh and nutty finish.
Let's Get Cooking
- Start With Your Noodles
- Get your pasta going in well salted water. Cook them just until they're tender but still have a bit of bite.
- Cook That Beef
- While the pasta cooks get your skillet nice and hot add some oil and brown that ground beef until it's all crumbly.
- Make Your Sauce
- Toss in your garlic let it get fragrant then add your soy sauce brown sugar broth and chile flakes. Let it simmer and work its magic.
- Time to Thicken
- Mix up your cornstarch with a bit of water stir it in and watch that sauce get glossy and thick.
- Bring It All Together
- Add those cooked noodles right into your sauce toss everything together until the noodles are all coated and shiny. Top with some green onions and sesame seeds if you like.
Make It Your Own
This dish is so flexible. Sometimes I use ground turkey when I want something lighter or toss in whatever veggies are hanging out in my fridge. Bell peppers broccoli or snap peas are fantastic in here. My kids love it when I add extra sauce because it makes the noodles extra slurpy.
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Saving Some For Later
These noodles keep really well in the fridge for a few days. When you're ready for leftovers just warm them up in a pan with a splash of broth to wake up the sauce. The flavors actually get even better the next day which makes them perfect for meal prep.
Frequently Asked Questions
- → Can I use different noodles?
Yes, you can substitute linguine with other noodles like lo mein, udon, or even rice noodles. Adjust cooking time according to package directions.
- → How spicy is this dish?
The red pepper flakes are optional, so you can control the heat. Without them, the dish is mild and family-friendly.
- → Can I make this ahead?
While best served fresh, leftovers keep well in the fridge for 2-3 days. The noodles may absorb more sauce over time.
- → What can I serve with this?
This dish works great with steamed broccoli, sautéed vegetables, or a simple Asian slaw. It's a complete meal on its own too.
- → Can I use ground turkey instead?
Yes, ground turkey works well as a leaner alternative. You might want to add a bit more oil when cooking since it's less fatty than beef.
Conclusion
A quick and easy Mongolian-style ground beef noodle dish that brings restaurant flavors to your home kitchen in just 15 minutes. Perfect for busy weeknights when you want a delicious meal without the hassle of takeout.