Description
A flavorful and easy-to-make Mongolian Ground Beef and Noodles with Vegetables stir fry combining savory beef, fresh vegetables, and a sweet-savory sauce served over tender spaghetti or noodles.
Ingredients
Units
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For the Stir Fry
- 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
- 2 tbsp olive oil
- 1 lb ground beef
- 6-7 garlic cloves, minced
- 8 oz spaghetti or any other long pasta such as 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)
For the 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
- Cook 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 and sauté for 5 minutes until the vegetables are tender-crisp. Remove the vegetables from the skillet and set aside.
- Prepare the pasta: Cook the spaghetti in salted boiling water according to package instructions until al dente. Reserve 1/2 to 1 cup of the pasta water and then drain the pasta.
- Make the sauce: In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, ginger paste, black pepper, red chili crisp or red pepper flakes, and cornstarch until smooth and well combined.
- Cook the beef: In the same skillet used for the vegetables, add the ground beef and minced garlic. Brown the beef over medium heat until fully cooked, breaking it apart with a spatula. Drain any excess grease from the pan.
- Combine and finish: Return the cooked vegetables to the skillet with the ground beef. Add the cooked pasta, sauce mixture, and reserved pasta water. Toss everything together to combine and cook over low heat until the sauce thickens and coats the noodles and beef evenly.
- Garnish and serve: Remove from heat. Garnish with sliced green onions and sesame seeds if desired. Serve the Mongolian ground beef and noodles hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat by microwaving or on the stovetop with a splash of water or soy sauce to loosen the noodles.
- This dish can be frozen, though texture of vegetables and noodles may change slightly. Freeze in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating.
- Use spaghetti or substitute with linguini, fettucine, or lo mein noodles for the best texture.
- Adjust the amount of reserved pasta water to achieve your preferred sauce consistency.
- For heat, add red chili crisp or red pepper flakes to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
