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Effortless Ground Beef Mongolian Noodles
Listen up—this is my secret go-to to squash weeknight hunger. Ground Beef Mongolian Noodles come together crazy fast and taste unreal. They’ve got that perfect sweet and salty thing going with a tiny kick. Everyone comes running when they catch the smell. Way better than what you’d get delivered, no joke.
Why This Is a Total Winner
You’re honestly going to flip for how this hits all the notes of PF Chang’s Mongolian Beef without the fancy price tag. Swapping in ground beef instead of pricier cuts keeps it easy and friendly on your wallet. Fresh green onions, ginger, and garlic give off the most mouthwatering smell, and you can tweak every bit to fit what you like best.
Stuff You Need
- Protein: Start with a pound of lean ground beef, like 90% if you can, though whichever you have is totally fine.
- Zing: Trust me, get some fresh ginger and garlic—they make all the difference.
- Sweetness: Grab a third cup of brown sugar or go lighter on it if that’s your style.
- Savory Mix: Soy sauce (low sodium is cool), hoisin, and beef broth come together for the best sauce.
- Kick: Want some spice? Sprinkle in black pepper, toss in red pepper flakes if you’re up for heat.
- Pasta Base: Any long noodle works—spaghetti, linguine, even fettuccine.
- Sauce Helper: A little water and cornstarch makes the sauce just right.
- Herby Finish: Load up on chopped green onions for extra pop.
How to Throw It Together
- Time to Eat
- Pile into bowls, top with more green onions and add a pinch of extra chili if the mood strikes.
- Bring It Together
- Toss in your noodles, give everything a good mix, then add sliced green onions toward the end.
- Thicken It Up
- Whisk cornstarch with water and stir it in so your sauce gets velvety and coats everything.
- Make it Saucy
- Pour soy sauce, beef broth, hoisin, brown sugar, and your spices in the skillet—let it gently bubble.
- Add the Good Stuff
- Mix in ginger and garlic, let those awesome smells build for a minute or two.
- Cook Your Beef
- Brown ground beef in a wide pan, breaking it into small pieces, and pour off the extra fat.
- Noodle Time
- Boil up a pot of water and cook those noodles based on the instructions on the box.
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Handy Things to Grab
You just need the basics—pasta pot, large skillet or braiser, measuring tools, a mixing bowl, and a wooden spoon to stir everything up. See? Super doable even when the night gets busy.
How to Crush It Every Time
Fresh is best—chop up real ginger and garlic, not the pre-minced ones. It’ll taste way better. Get everything out and ready before you start, makes things flow smoother. Opt for sauces marked low sodium so you’re in control of saltiness. Making noodles ahead? A splash of oil keeps ’em from getting stuck.
Easy Ways to Save Leftovers
Put leftovers in a tight-lidded container—should be fine in the fridge up to three days. Warm them up with a touch of broth or water so it isn’t dry. Want to freeze some for later? Go for it! Just thaw overnight and it’s ready when you are.
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Common Questions
- → Can I use different types of noodles?
You can go with whatever long pasta you like — spaghetti, lo mein, even fettuccine or linguine work. Just use what’s handy or what sounds good.
- → How can I make this less sweet?
Drop the brown sugar down to just a quarter cup if you want it less sugary. There’s still hoisin in there, so you’ll get some sweet tang either way.
- → Can I add vegetables to this?
For sure! Toss in broccoli, bell peppers, snap peas, or carrot. Stir them in when the beef goes back to the pan and they’ll keep that nice crunch.
- → Why use low-sodium soy sauce?
Regular soy can make things way too salty, especially with hoisin in the mix. The low-sodium stuff helps you keep the flavor just right.
- → Can I make this spicier?
Bump up the red pepper flakes or squeeze in sriracha. Or slice up some fresh chilies and toss them in if you want the heat really kicked up.