Imported from the web

One-Pan Mongolian Beef Noodles with Broccoli

Name: One-Pan Mongolian Beef Noodles with Broccoli
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 4 Instant noodle cakes (Uncooked; standard size is approximately 70 g / 2.5 oz each. Discard any included seasoning packets.); 2 tbsp Dark soy sauce (Light soy sauce or all-purpose soy sauce may be substituted; the dish will be paler.); 3 tbsp Hoisin sauce; 2 tbsp Mirin (Sweet Japanese cooking rice wine. For an alcohol-free version, omit it and substitute half the water with chicken stock.); 0.25 tsp Chinese Five Spice Powder; 2 tsp Sesame oil; 2 tbsp Plain-flavored cooking oil (Use canola, vegetable, peanut, or another plain-flavored oil.); 2 Garlic (Finely minced cloves.); 1 Onion (Halved, then sliced.); 500 g Ground beef (Beef mince.); 5 cup Broccoli florets (Cut small.); 2.25 cup Water

Recipe by RecipeTin Facebook

Imported by Arne Bakkevold on SeeMeCook

A fast one-pan dinner of savory Mongolian-style ground beef, broccoli, and instant noodles. The uncooked noodles simmer directly in the sauce, absorbing its flavor while reducing cleanup.

4 servings15 minEast Asian

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Ingredients

4 Instant noodle cakes (Uncooked; standard size is approximately 70 g / 2.5 oz each. Discard any included seasoning packets.)
2 tbsp Dark soy sauce (Light soy sauce or all-purpose soy sauce may be substituted; the dish will be paler.)
3 tbsp Hoisin sauce
2 tbsp Mirin (Sweet Japanese cooking rice wine. For an alcohol-free version, omit it and substitute half the water with chicken stock.)
0.25 tsp Chinese Five Spice Powder
2 tsp Sesame oil
2 tbsp Plain-flavored cooking oil (Use canola, vegetable, peanut, or another plain-flavored oil.)
2 Garlic (Finely minced cloves.)
1 Onion (Halved, then sliced.)
500 g Ground beef (Beef mince.)
5 cup Broccoli florets (Cut small.)
2.25 cup Water

Steps

1
In a small bowl, mix the dark soy sauce, hoisin sauce, mirin, Chinese Five Spice Powder, and sesame oil to make the Mongolian beef sauce.
2
Heat the plain-flavored cooking oil in a large deep pan, approximately 30 cm / 12 inches wide, over high heat.
3
Add the sliced onion and minced garlic. Cook for 30 seconds.
4
Add the ground beef. Cook while breaking it up with a spoon or spatula until no raw beef remains visible.
5
Add the prepared Mongolian beef sauce and stir well until all the beef is coated.
6
Add the broccoli florets and stir just until they are coated in the sauce.
7
Add the water, stir, and let the mixture come up to a simmer.
8
Break each uncooked noodle cake in half along the direction of the noodles, then press the noodle pieces into the sauce and beef.
9
Leave the noodles undisturbed for 30 seconds, then turn them over.
10
Leave them for another 30 seconds, then begin untangling the noodles. Continue tossing until all the sauce has been absorbed and the noodles are soft, about 2–3 minutes.
11
Divide the noodles, beef, and broccoli between bowls and serve.

Notes

The recipe states that the complete dish can be made in approximately 15 minutes. If the instant noodles include seasoning packets, discard them. For an alcohol-free version, omit the mirin and substitute half of the water with chicken stock.

Nutrition per serving

765Calories

44gProtein

69gCarbs

35gFat

7gFiber

main
one-pan
quick dinner
15-minute meal
noodles
ground beef
broccoli
stovetop

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