Description

A quick and comforting dish with savory-sweet Mongolian-inspired sauce, tender ground beef, and noodles that soak up all the umami-packed flavor. It’s a weeknight win with bold taste and minimal fuss.

Ingredients

1 lb ground beef (80/20 or 85/15)
8 oz wide noodles (lo mein, rice noodles, or spaghetti)
3 cloves garlic, minced
1 tbsp fresh ginger, grated
4 green onions, sliced (reserve some for garnish)
1/4 cup low-sodium soy sauce
2 tbsp brown sugar
2 tbsp hoisin sauce
1/2 tsp sriracha or red pepper flakes (adjust to taste)
1 tsp cornstarch
1/2 cup water
1 tsp sesame oil
1 tbsp vegetable oil (for cooking)
Optional garnishes: sesame seeds, fried shallots, lime wedges

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Instructions

Cook noodles according to package directions until al dente. Drain and toss with a little oil or water to prevent sticking. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground beef and cook until browned and crispy at the edges. Drain excess fat if needed.
Push beef to the sides of the pan. Add garlic and ginger to the center and sauté until fragrant, about 1 minute.
In a small bowl, whisk together soy sauce, brown sugar, hoisin, water, cornstarch, and sriracha or red pepper flakes. Pour into skillet and stir everything together.
Simmer until sauce thickens and coats the beef, about 2–3 minutes.
Add cooked noodles to the skillet and toss to coat evenly. Drizzle in sesame oil and stir in most of the green onions.
Serve hot, garnished with remaining green onions, sesame seeds, and other toppings as desired.

Notes

Use ground turkey or chicken for a lighter version.
Add veggies like bell peppers, mushrooms, or snap peas for extra color and nutrition.
Noodles can be substituted with udon, soba, or even zoodles for low-carb options.
Store leftovers in the fridge for up to 3 days or freeze for 2 months.