Mongolian ground beef noodles recipe
Authentic Taiwanese flavor of Mongolian Ground Beef Noodles. Loaded with garlic, ginger, scallions, and red chili. Savory, delicious, easy!
Servings: 6 servings
Ingredients
- 1.2 oz garlic cloves 5 large, finely minced
- 0.5 oz ginger finely minced
- 3 bulb scallions diced and separate white and green parts
- 2 whole Red Fresno chili peppers or serrano peppers, seeds removed, diced
- 1 tbsp avocado oil
- 1 lb ground beef
- ½ tsp coarse sea salt plus a pinch
- ¼ tsp garlic powder
- 6 oz ramen noodles or Japanese Miyakoichi chuka noodles
Mongolian sauce:
- 3 tbsp oyster sauce
- 1.5 tbsp light soy sauce
- 1.5 tbsp dark soy sauce
- 1 tbsp toasted sesame oil
- ¼ tsp ground black pepper plus a few extra rounds for serving
- ½ tbsp fish sauce
- 1 tbsp peach jam or apricot jam
- 6 tbsp reserved noodle water
Instructions
- PREP: Finely mince the garlic and ginger. Dice the scallions and separate the white and green parts. Remove the chili pepper seeds, slice to strips, then dice to similar sizes to the scallions. Set them aside ready to use.
- SAUCE: In a measuring cup, combine the ingredients from oyster sauce to jam. Stir and dissolve well.
- COOK BEEF: Preheat a large (12-inch or large) saute pan or wok over medium heat until it feels quite warm. Add the oil and the beef. Turn heat up to medium-high and use a wooden spoon to break the meat into fine bites.
- Season with salt and garlic powder and saute until the ground meat is cooked through and lightly browned, about 6 minutes.
- BOIL NOODLES: In the meantime, bring a large pot of water to boil. Add the noodles and follow the package instructions to boil to al dente. Reserve 6 tbsp noodle water for the sauce. Drain the noodles and set aside ready to use.
- ADD AROMATICS: When the beef is browned, add the garlic, ginger, white scallions parts, and chili peppers. Season with a pinch of salt. Saute over medium heat for 1 minute.
- ADD NOODLES & SAUCE: Combine the sauce with reserved noodle water. Add-in the noodles and pour-in the sauce.
- Turn heat up to high and keep tossing and stirring to coat the noodles with the sauce, 2 minutes. Turn off the heat.
- GARNISH & SERVE: Transfer the noodles to a large serving plate. Garnish with green scallion parts with a few more rounds of freshly grind black pepper. Serve warm.
Video
Notes
- Non-Spicy Alternative: For a pop of color without the heat, use red bell peppers.
- Extra Spicy Option: Add 1-2 small Thai chili peppers for more heat. Be careful—they’re very hot!
- Best Noodles for Stir-Frying: Choose thinner, firmer noodles like thin spaghetti, lo mein, or hand-pulled noodles (la mian).
- Noodles to Avoid for Stir-Frying: Avoid very starchy, flat noodles like flat rice noodles—they tend to clump together and stick to the pan.
- Add Vegetables: Try sliced snow peas, sugar snap peas, or diced bok choy. (See how to cut bok choy.)
- Storage & Reheat: Store in an airtight container or divide into individual meal prep portions. Reheat on the stovetop or microwave on medium for 1 minute, stir, and microwave again until warmed through. If the noodles feel dry, sprinkle with a little water before reheating.
Nutrition
Serving: 1serving | Calories: 382kcal | Carbohydrates: 23g | Protein: 17g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1582mg | Potassium: 327mg | Fiber: 1g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 3mg