Mongolian Ground Beef Noodles
When you’re craving Mongolian beef and want to keep it budget friendly and filling, make this using dry noodles that you have on hand. Personally, I love using spaghetti because I prefer the texture over softer Asian noodles. I simply adapted my Mongolian ground beef recipe and made a sauce for the noodles.If you like it spicy, feel free to add some chili. Mongolian beef is a little bit sweet but you can definitely adjust the sugar and saltiness to your liking.
Servings: 4 servings
Ingredients
- 1 pound spaghetti
- 1 pound ground beef
- 2 tablespoons avocado oil or neutral cooking oil
- 1 teaspoon fresh ginger grated
- 2 cloves garlic minced
- Pinch crushed red chili flakes optional
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon roasted sesame seeds
For the Sauce
- 1½ cup beef broth
- 4 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 3 tablespoons sugar
Instructions
- Bring a large pot of water to boil. Prepare spaghetti as per the instructions on the package.
- Meanwhile, in a small bowl, combine sauce ingredients and set aside.
- In a wok or large frying pan on medium high heat, add cooking oil. Add the beef. Cook for one minute to sear one side. Flip, sear the beef on the other side. Then stir fry and cook until the beef is evenly browned. Remove the meat or push it to the sides.
- Turn the heat down to medium, add garlic, ginger and chili flakes if using, cook for 30 seconds, until fragrant. Add the sauce and let simmer for about 3-5 minutes. In the same bowl, dissolve cornstarch in cool water to make a slurry. Add the slurry to the sauce and cook until the sauce starts to simmer and thicken. Stir in the ground beef.
- Add the cooked and drained spaghetti and combine well. Cook for 1 minute. Turn off the heat.
- Serve on a platter and garnish with sesame seeds.