Mongolian Ground Beef Noodles
A quick and flavorful one-pan dish featuring savory ground beef, colorful bell peppers, and noodles, all coated in a rich sauce.
Ingredients
Main Ingredients
- 8 oz noodles (egg or rice) Egg noodles give richness, while rice noodles are gluten-free.
- 1 lb ground beef Lean beef preferred; substitute with turkey or chicken if desired.
- 2 tablespoons soy sauce Essential for saltiness and depth.
- 2 tablespoons oyster sauce Adds richness and a hint of sweetness.
- 1 tablespoon hoisin sauce Provides a sweet contrast; can substitute with peanut butter and soy sauce.
- 2 cloves garlic, minced Adds a punch of flavor.
- 1 inch piece ginger, minced Bright and spicy; essential for flavor.
- 1 cup bell peppers, sliced Mix of colors for flavor and visual appeal.
- 1 tablespoon vegetable oil For sautéing; can also use canola or sunflower oil.
- to taste salt and pepper For seasoning.
- green onions, for garnish Adds freshness and color.
Instructions
Preparation
- Cook the noodles according to package instructions until al dente. Drain and set aside—do not rinse.
- Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
Cooking
- Toss in the ground beef, breaking it up with a wooden spoon. Cook until browned, for about 5-7 minutes, draining any excess fat.
- Stir in the minced garlic and ginger, sautéing for about 30 seconds until aromatic.
- Add the sliced bell peppers and cook until just tender, about 2-3 minutes.
- In a small bowl, combine soy sauce, oyster sauce, and hoisin sauce. Pour this sauce over the beef and bell peppers, stirring to coat evenly.
- Add the cooked noodles and gently mix everything until heated through.
- Season with salt and pepper to taste. Garnish with sliced green onions and serve hot.
Notes
For a beautiful presentation, arrange noodles neatly on a plate and garnish with green onions, extra hoisin, or toasted sesame seeds. Pairs well with a side of cucumber salad or a spicy sriracha if desired. Store leftovers in the fridge for up to 3 days in an airtight container. For freezing, use a freezer-safe container and thaw overnight before reheating.