Mongolian Ground Beef Noodles

Brown the Ground Beef:

2. Cook the Beef: While the noodles are cooking, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef to the pan and cook, breaking it up with a spatula, until it is browned and fully cooked. Drain any excess fat if necessary.

Make the Sauce:

3. Add Garlic and Ginger: Add the minced garlic and grated ginger to the beef. Stir and cook for 1-2 minutes until fragrant.
4. Add the Sauce Ingredients: Stir in the soy sauce, hoisin sauce, brown sugar, rice vinegar, and beef broth. Bring the mixture to a simmer and cook for 3-5 minutes, allowing the sauce to thicken slightly. Add the crushed red pepper flakes if you like a little heat.

Combine the Noodles and Beef:

5. Toss Everything Together: Add the cooked noodles to the skillet with the beef mixture. Toss everything together until the noodles are well coated with the sauce. If the sauce looks too thick, add a bit of reserved pasta water to thin it out to your desired consistency.

Serve:

6. Garnish and Serve: Serve the Mongolian Ground Beef Noodles immediately, garnished with chopped green onions and sesame seeds if desired.

Tips & Variations:

• Vegetable Additions: Add vegetables like bell peppers, carrots, or broccoli for extra crunch and nutrition. Simply stir-fry them with the beef or add them to the sauce as it simmers.
• Different Proteins: Swap the ground beef for ground chicken, turkey, or pork for a lighter version of this dish.
• Noodle Options: While egg noodles are commonly used, feel free to swap them with rice noodles, udon noodles, or even spaghetti in a pinch.
• Make it Spicy: If you like your Mongolian noodles with a kick, increase the amount of red pepper flakes or add a dash of sriracha to the sauce.
• Vegetarian Option: To make this dish vegetarian, use plant-based ground meat and substitute the beef broth with vegetable broth.