Mongolian Ground Beef Noodles
Ingredients
Main Ingredients
- 1 lb ground beef
- 4 packages ramen noodles - seasoning packets discarded
- 1 yellow onion - sliced
- 1 red bell pepper - sliced
- 1 head broccoli - cut into small florets
- 1 tsp corn starch
- 1/3 cup water - divided
- Chopped green onions - for topping
- Toasted sesame seeds - for topping
Sauce Ingredients:
- 1/2 cup soy sauce
- 1/2 cup low-sodium beef broth or water
- 1 tsp beef bouillon
- 3 tbsp brown sugar
- 2 tbsp oyster sauce
- 2 tsp sesame oil
- 2 cloves garlic - minced
- 1 tsp ginger paste
Instructions
Make the sauce:
- In a bowl, add all the sauce ingredients and mix well.
Make the corn starch slurry:
- In a separate bowl, whisk together the corn starch and 1 tablespoons of water until the corn starch is fully dissolved. Set aside and make sure to mix again before using.
Cook the beef:
- Heat oil in a large skillet over medium-high heat. Add the ground beef and cook for a few minute, breaking it up as you cook, until brown and cooked throughRemove from pan and set aside.
Cook the vegetables:
- Reduce the heat to medium. Add the onions and sauté for about 2 minute, until fragrant. And the broccoli and bell peppers and sauté for another minute. Add 3-4 tablespoons of water, cover the pan and let the vegetables steam for 2-3 minutes, or until the broccoli is tender-crisp.
Cook the noodles:
- While the vegetables are cooking, cook the noodles in a pot of boiling water until slightly undercooked. Drain and set aside.
Add the sauce:
- Return the cooked ground beef to the pan. Pour in the prepared sauce and mix everything together. Bring the sauce to a simmer, then stir in the corn starch (mix again before pouring) and let the sauce thicken slightly.
Add the noodles:
- Add the cooked noodles and gently toss to combine, making sure all the noodles are evenly coated in the sauce. Add a splash of water if the sauce becomes too thick.
Serve:
- Top with some chopped green onions and toasted sesame seeds. Enjoy!
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