Ingredients
Scale
- 1 lb ground beef (preferably 85-90% lean)
- 8 oz Mongolian-style noodles (or lo mein, udon, or egg noodles)
- 2 tablespoons vegetable oil (for cooking)
- 1 medium onion, thinly sliced
- 1 medium carrot, julienned
- 4 scallions, chopped (reserve some for garnish)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons freshly grated ginger
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Sesame seeds (optional, for garnish)
Instructions
- Cook the Noodles: Prepare the noodles according to the package instructions. Drain and set aside.
- Prepare the Sauce: In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger, garlic, and red pepper flakes (if using). Set aside.
- Cook the Ground Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces. Drain any excess fat. Season with salt and pepper. Remove the beef from the skillet and set aside.
- Cook the Vegetables: In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the sliced onion and carrot, cooking for 3-4 minutes until slightly softened.
- Combine the Ingredients: Return the cooked ground beef to the skillet. Pour the prepared sauce over the beef and vegetables, stirring to coat evenly. Let it simmer for 2-3 minutes.
- Add the Noodles: Toss the cooked noodles into the skillet, mixing until they are fully coated in the sauce and heated through.
- Serve: Divide the noodles into bowls. Garnish with chopped scallions and sesame seeds, if desired. Serve hot and enjoy!
Notes
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 450 per serving | Servings: 4
