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Okay friends, let me put you on to my go-to speedy dinner. Ground beef Mongolian noodles are a total flavor bomb and you'll have 'em on the table in just half an hour. The sauce hits with sweet, savory, and just enough heat. Honestly, skip the takeout – the crowd at my place comes running when this is on the stove.
Why This Dish Rocks
Honestly, you'll dig how much this tastes like PF Chang's classic Mongolian beef but without costing a fortune. I use ground beef instead of steak to keep things quick and budget-friendly. Garlic, ginger, and green onions fill your whole house with the best smell and you can easily switch things up for your crew's taste buds.
What's In Your Lineup
- The Finishing Touch: Load up on sliced green onions for flavor and color at the end.
- Key Players: Make sure you've got beef broth, low sodium soy sauce, and hoisin sauce for that signature flavor.
- Fresh Kicks: Chop some ginger and garlic (I promise it's worth using fresh!).
- Sugar Rush: Toss in about 1/3 cup brown sugar, but you do you with the amount.
- Something Spicy: Red pepper flakes and cracked black pepper if you'd like a little zing.
- Your Base: Cook up some long noodles like spaghetti, fettuccine, or even linguine.
- Hold It Together: You’ll want a mix of cornstarch and water to thicken the sauce up just right.
- Main Event: About a pound of ground beef, I usually grab the 90% lean but any type works.
Simple Steps to Tasty Dinner
- Dig In
- Load up your bowls while it's hot, top it all with green onions (and more pepper flakes if you're into that).
- Toss It All
- Drop your cooked noodles into the skillet, mix everything together, and finish with fresh green onions.
- Get It Thick
- Stir the cornstarch and water together then pour it in so your sauce thickens up fast.
- Sauce Club
- Mix together your beef broth, hoisin, soy sauce, brown sugar, plus your spices, and let it bubble a bit.
- Flavor Time
- Drop in garlic and ginger, stir around until everything smells awesome, usually a minute or so.
- Brown the Beef
- Crumble and cook ground beef in your big pan, drain out any extra grease.
- Noodle Game
- Start boiling water and cook your noodles by the box instructions.
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Gear You’ll Like Having
No need for anything wild here. Just grab a big skillet (or braiser), a pot for your noodles, measuring spoons and cups, a trusty wooden spoon, and a few bowls to mix in. Nothing fancy, which makes it perfect when you’re in a hurry.
Tips That Change The Game
Seriously, use fresh garlic and ginger – way better than the pre-chopped stuff. Get all your chopping and measuring out of the way first so making dinner is a breeze. Stick with low sodium sauces so you’re the boss of your salt. If you’ve got cooked noodles waiting, toss them in a touch of oil so they don’t clump up.
How to Store the Good Stuff
Stash leftovers in anything with a tight lid and you’ve got dinner ready for up to three days in the fridge. When you warm it up, splash in a little broth or water so the sauce isn’t too thick. If you freeze a portion or two, just defrost in the fridge overnight before reheating for another easy meal.
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Frequently Asked Questions
- → Can I swap noodles for another type?
Sure! Use anything like spaghetti, linguine, or even Asian lo mein. Whatever you've got works fine.
- → How do I tone down the sweetness?
Just use less brown sugar—about 1/4 cup should do it. The hoisin still adds a gentle sweet edge.
- → Can I throw in some veggies?
Absolutely! Broccoli, snap peas, carrots, or bell peppers are all great options. Cook them briefly with the beef to keep them crunchy.
- → Why go for low-sodium soy sauce?
Regular soy sauce might make this overly salty. Low-sodium options let you adjust the saltiness to your liking.
- → How can I add more spice?
Turn up the heat with extra red pepper flakes, sriracha, or freshly sliced chili peppers. Add to your taste preference!