Mongolian Ground Beef Noodles
A quick and satisfying one-pot dish featuring flavorful ground beef, savory sauces, and colorful veggies tossed with chewy noodles.
Ingredients
Main Ingredients
- 8 oz Noodles Egg or rice noodles
- 1 lb Ground Beef Slightly fatty blend preferred for juiciness
- 2 tbsp Soy Sauce Tamari for gluten-free option
- 2 tbsp Oyster Sauce Vegetarian oyster sauce can be used
- 1 tbsp Hoisin Sauce Adds sweetness and complexity
- 2 cloves Garlic, minced Fresh garlic recommended
- 1 in Ginger, minced Fresh ginger recommended
- 1 cup Bell Peppers, sliced Any color adds sweetness
- 1 tbsp Vegetable Oil Neutral oil for sautéing
- Salt and Pepper to taste For seasoning
Instructions
Preparation
- Cook the noodles according to package instructions until al dente, then drain and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
Cooking
- Add the ground beef to the skillet, breaking it apart and cooking until browned. Drain excess fat.
- Stir in the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the sliced bell peppers and cook until they are slightly tender.
- In a small bowl, mix the soy sauce, oyster sauce, and hoisin sauce; pour over the beef and peppers.
- Add the cooked noodles to the skillet and toss everything together until well coated and heated through.
- Season generously with salt and pepper to taste.
Serving
- Garnish with sliced green onions and serve hot.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the microwave or sauté with a splash of water. Can be frozen for up to three months.