The pasta dish I’m sharing today is one of the more flavorful ones I have cooked up, it’s Ground Beef Mongolian Noodles. If you enjoy the Mongolian buffet, you might enjoy this. While the main carbohydrate is not rice, it’s still the same flavor profile. Super yum!
This Ground Beef Mongolian Noodles is also still good after a few days, I was still able to enjoy them thoroughly even after reheating them the next 2 days after cooking. You should try this recipe!
Ground Beef Mongolian Noodles
- 500 Grams ground beef
- 4 Tsp minced ginger
- 8 Cloves garlic minced
- 1/2 Cup soy sauce
- 1/2 Cup beef broth
- 1/2 Cup brown sugar
- 1/2 Tsp red pepper flakes
- 1/2 Tsp ground pepper
- 4 Tbsp hoisin sauce
- 10 Ounces cooked noodles
- 5 Pieces green onions chopped
- 1 Tbsp cornstarch
- 2 Tbsp water
In a wok over high heat, cook ground beef until oil comes out and color turns light brown.
Place ground beef and one side and cook ginger and garlic on the oil for 2 minutes. Mix ingredients together.
Add soy sauce, beef broth, brown sugar, red pepper flakes, ground pepper and hoisin sauce. Mix and stir all ingredients together.
Add cornflour mixture and stir again. Bring the ingredients to a boil.
Once sauce has thickened a lil, add cooked noodles and combine all ingredients in the wok.
Place in a serving plate and sprinkle chopped green onions on top. Enjoy!
Inspired by Call Me PMC.