Description
A quick and flavorful Mongolian Ground Beef and Noodles stir fry packed with colorful vegetables and a savory sauce, perfect for a satisfying weeknight meal.
Ingredients
Units
Scale
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 long pasta like 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)
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
- Prepare Vegetables: Heat olive oil in a large skillet over medium heat. Add sliced red onion, zucchini, broccoli, and bell pepper. Season with salt and pepper, then sauté for 5 minutes until vegetables are tender-crisp. Remove vegetables from skillet and set aside.
- Cook Pasta: In a pot of salted boiling water, cook spaghetti according to package instructions until al dente. Reserve 1/2 to 1 cup of pasta cooking water. Drain pasta and set aside.
- Make Sauce: In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, ginger paste, black pepper, red chili crisp or red pepper flakes (if using), and cornstarch until smooth.
- Cook Beef: In the same skillet, add ground beef and minced garlic. Brown the beef over medium heat, breaking it apart as it cooks. Drain excess grease from the pan.
- Combine Ingredients: Return the sautéed vegetables to the skillet with the cooked beef. Add the cooked spaghetti, sauce mixture, and reserved pasta water. Toss everything together over low heat until the sauce thickens and coats the noodles and vegetables evenly.
- Garnish and Serve: Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve hot for a delicious Mongolian-style meal.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers in the microwave or on the stovetop with a splash of water or soy sauce to loosen the noodles.
- This dish freezes well for up to 2 months, though the texture of vegetables and noodles may slightly change after thawing. Thaw overnight in the fridge before reheating.
- For a vegetarian version, substitute ground beef with plant-based ground meat or firm tofu.
- Adjust the amount of red chili crisp or red pepper flakes to control the heat level according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
