Description
This Mongolian Ground Beef and Noodles with Vegetables recipe is a flavorful, easy-to-make stir fry combining tender ground beef, fresh vegetables, and long noodles coated in a sweet and savory Mongolian-style sauce. Perfect for a quick weeknight dinner, it offers a delightful balance of protein, veggies, and satisfying noodles with a hint of heat and gingery goodness.
Ingredients
Units
Scale
Vegetables
- 1 small red onion, sliced
- 1 medium zucchini, sliced into half moons
- 1 cup broccoli florets, chopped
- 1 bell pepper (any color), sliced into strips or bite-sized chunks
Main Ingredients
- 2 tbsp olive oil
- 1 lb ground beef
- 6-7 garlic cloves, minced
- 8 oz spaghetti or any long pasta (linguini, fettucine, or lo mein noodles)
- 1/2 to 1 cup reserved pasta water
- 2 green onions, sliced (for garnish, optional)
- Sesame seeds (for garnish, optional)
Sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 tbsp hoisin sauce
- 1 tbsp ginger paste
- 1 tsp black pepper
- 1 tsp red chili crisp in oil or red pepper flakes (optional for heat)
- 1 tbsp cornstarch
Instructions
- Prepare the vegetables: Heat olive oil in a large skillet over medium heat. Add the sliced red onion, zucchini, broccoli florets, and bell pepper. Season with salt and pepper to taste. Sauté for about 5 minutes until the vegetables are tender-crisp. Remove the vegetables from the skillet and set aside.
- Cook the pasta: Meanwhile, cook the spaghetti in salted boiling water according to package instructions until al dente. Before draining, reserve ½ to 1 cup of the pasta cooking water and set aside. Drain the pasta thoroughly.
- Make the sauce: In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, ginger paste, black pepper, red chili crisp or red pepper flakes (if using), and cornstarch until smooth and well combined.
- Brown the ground beef: Using the same large skillet, add the ground beef and minced garlic. Cook over medium heat until the beef is browned and cooked through, breaking it apart as it cooks. Drain excess grease from the skillet to keep the dish from becoming greasy.
- Combine everything: Return the sautéed vegetables to the skillet with the browned ground beef. Add the cooked pasta and pour the prepared sauce over the mixture. Add reserved pasta water gradually to help loosen the sauce and coat the noodles evenly.
- Finish cooking: Toss everything together over low heat, stirring frequently, until the sauce thickens and everything is heated through, about 2-3 minutes.
- Garnish and serve: Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve hot and enjoy your flavorful Mongolian ground beef and noodles with vegetables!
Notes
- You can substitute spaghetti with any long noodle such as linguini, fettucine, or lo mein noodles.
- The red chili crisp or red pepper flakes are optional and can be adjusted according to your preferred spice level.
- Reserve pasta water is essential for adjusting the sauce consistency and helps it cling to noodles better.
- For a lower-fat version, use extra lean ground beef or substitute with ground turkey or chicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
