Imported from Instagram

Sticky Mongolian Beef Noodles

Name: Sticky Mongolian Beef Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: East Asian
Ingredients: 450 g Ground beef; 340 g Wide noodles or fettuccine; 1 tbsp Vegetable oil (For cooking the beef); 4 cloves Garlic (Minced); 1 tsp Fresh ginger (Grated); 4 Green onions (Sliced and divided); 1 tbsp Sesame seeds (For serving); 0.5 tsp Red pepper flakes (Optional); 0.5 cup Low-sodium soy sauce (For the Mongolian sauce); 0.333 cup Brown sugar (For the Mongolian sauce); 0.75 cup Beef broth (For the Mongolian sauce); 2 tbsp Hoisin sauce (For the Mongolian sauce); 1 tbsp Rice vinegar (For the Mongolian sauce); 1 tsp Sesame oil (For the Mongolian sauce); 1 tbsp Cornstarch (For thickening the sauce); 2 tbsp Cold water (Mixed with the cornstarch); Salt (For salting the noodle cooking water); 0.5 cup Noodle cooking water (Reserve after cooking the noodles; use a splash if the sauce becomes too thick)

Recipe by quotidian recipes @quotidianrecipes · Instagram

Imported by Thomas Meckl on SeeMeCook

Wide noodles are tossed with browned ground beef and a glossy, sweet-savory Mongolian sauce made with soy sauce, hoisin, ginger, and garlic. Green onions, sesame seeds, and optional red pepper flakes add freshness, nuttiness, and heat.

5 servings30 minEast Asian

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Ingredients

450 g Ground beef
340 g Wide noodles or fettuccine
1 tbsp Vegetable oil (For cooking the beef)
4 cloves Garlic (Minced)
1 tsp Fresh ginger (Grated)
4 Green onions (Sliced and divided)
1 tbsp Sesame seeds (For serving)
0.5 tsp Red pepper flakes (Optional)
0.5 cup Low-sodium soy sauce (For the Mongolian sauce)
0.333 cup Brown sugar (For the Mongolian sauce)
0.75 cup Beef broth (For the Mongolian sauce)
2 tbsp Hoisin sauce (For the Mongolian sauce)
1 tbsp Rice vinegar (For the Mongolian sauce)
1 tsp Sesame oil (For the Mongolian sauce)
1 tbsp Cornstarch (For thickening the sauce)
2 tbsp Cold water (Mixed with the cornstarch)
Salt (For salting the noodle cooking water)
0.5 cup Noodle cooking water (Reserve after cooking the noodles; use a splash if the sauce becomes too thick)

Steps

1
Bring a large pot of salted water to a boil. Add the wide noodles or fettuccine and cook according to the package directions, usually 7–10 minutes, until al dente.
2
Reserve ½ cup of the noodle cooking water, then drain the noodles.
3
In a bowl, whisk together the low-sodium soy sauce, brown sugar, beef broth, hoisin sauce, rice vinegar, and sesame oil to make the Mongolian sauce.
4
In a separate small bowl, mix the cornstarch with the cold water until completely smooth.
5
Heat the vegetable oil in a large skillet over medium-high heat.
6
Add the ground beef and cook for 6–8 minutes, breaking it into bite-size crumbles, until browned. Drain excess grease if needed.
7
Add the minced garlic, grated ginger, half of the sliced green onions, and the optional red pepper flakes. Cook for 30–60 seconds, until fragrant.
8
Pour the Mongolian sauce into the skillet and stir well to combine it with the beef and aromatics.
9
Bring the mixture to a gentle simmer and cook for 2–3 minutes.
10
Stir the cornstarch mixture again, then pour it into the skillet. Cook for 1–2 minutes, stirring, until the sauce becomes thick, glossy, and sticky.
11
Add the drained noodles and toss thoroughly so every strand is coated with sauce.
12
Cook over medium-low heat for 2 minutes. If the sauce becomes too thick, add a splash of the reserved noodle water.
13
Taste the noodles and add extra soy sauce, brown sugar, or chili flakes if desired.
14
Sprinkle with the remaining green onions and sesame seeds.
15
Serve immediately while hot and glossy. Refrigerate leftovers in an airtight container for up to 3 days.

Notes

The source lists approximately 560 calories per serving. Noodle cooking time may vary by package. The source does not specify the ground beef fat percentage, so nutrition is an estimate.