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I whipped up these Mongolian Ground Beef Noodles when takeout cravings hit but my wallet said no. It's become my lifesaver dinner when I'm short on time but still want those bold Asian flavors. The mix of soft noodles with that sweet and savory beef gets me every time. My kids literally run to the kitchen when this starts cooking.
Easy Components Amazing Taste
The best thing about this dish is how it turns regular stuff from your kitchen into something that feels special. Grabbing ground beef instead of steak cuts down on cook time and cost. The sauce mixes up from things you've already got in your cupboard but tastes just as good as the restaurant version.
What You'll Need
- Beef Broth: 1 cup; adds richness and depth to the sauce.
- Garlic: 4 cloves, minced; adds that must-have kick.
- Ground Beef: 1 pound, lean; gives the perfect meat flavor without too much fat.
- Brown Sugar: ¼ cup; packed, creates that sweet-savory magic.
- Linguine: 12 ounces; cooked until slightly firm for the right bite.
- Oil: 2 tbsp; needed for cooking the meat and starting your sauce.
- Red Chile Flakes: ½ tsp; brings a nice warmth without overdoing it.
- Soy Sauce: ½ cup; go for low-sodium if you want less salt.
- Cornstarch: 1 tbsp; mixed with water to make your sauce nice and thick.
- Optional Garnish: Green onions and sesame seeds to make it look and taste extra fancy.
Let's Get Cooking
- Bring It All Together
- Dump those cooked noodles straight into your sauce and toss until every strand is coated and gleaming. Sprinkle with green onions and sesame seeds if that's your thing.
- Time to Thicken
- Stir your cornstarch with a bit of cold water then pour it in and watch your sauce turn all glossy and rich.
- Make Your Sauce
- Throw in your garlic until you can smell it then pour in your soy sauce brown sugar broth and chile flakes. Let everything bubble away and blend together.
- Cook That Beef
- While your pasta's bubbling get a skillet smoking hot add a splash of oil and cook your ground beef until it's all broken up and browned.
- Start With Your Noodles
- Boil your pasta in really salty water. Cook them until they're soft but still have a little chew to them.
Make It Your Own
You can switch this meal up so many ways. Sometimes I grab ground turkey for a lighter dinner or toss in whatever veggies need using up from the fridge. It's great with bell peppers chunks of broccoli or some sugar snap peas. My little ones always ask for extra sauce because they love slurping up those noodles.
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Saving Some For Later
This dish stays good in your fridge for about three days. When you want to eat the leftovers just warm them up in a skillet with a tiny bit of broth to loosen everything up. I think it actually tastes better the next day which makes it perfect for cooking ahead.
Frequently Asked Questions
- → Can I swap out the pasta?
Absolutely! Lo mein, udon, or even rice noodles work great. Just follow the cooking times on their packaging for best results.
- → Is this dish spicy?
Not really, unless you add red pepper flakes. Skip them for a completely mild, family-friendly meal.
- → Can I make it ahead of time?
It's tastiest fresh but reheats fine. Store leftovers in the fridge for 2-3 days, though the noodles might soak up more sauce.
- → What pairs well with this meal?
Feel free to serve it with steamed greens like broccoli, stir-fried veggies, or even a crunchy slaw. It's also filling as-is!
- → What if I want to use ground turkey?
Ground turkey is a great lighter option. You might need to add a bit of oil while cooking since it doesn't have as much fat as beef.
Conclusion
Bring the flavors of Mongolian beef to your table in just 15 minutes. A simple noodle dish that tastes like something from your favorite restaurant, perfect for busy evenings.