Mongolian Ground Beef Noodles
Spaghetti tossed with browned ground beef in a sweet and savory garlic soy sauce, finished with green onions.
Equipment
- Large skillet
- Large pot
- Colander
- Wooden spoon
Ingredients
Main Ingredients
- 1 tsp kosher salt for the pasta water
- 1 lb ground beef 85 percent lean
- 8 oz spaghetti or rice noodles
- ¼ cup low sodium soy sauce
- ⅓ cup light brown sugar packed
- 1 tsp toasted sesame oil
- 5 cloves garlic minced
- ¼ cup green onions sliced, for garnish
- ¼ tsp black pepper
Instructions
Cooking
- Cook the noodles. Boil the noodles in salted water for 8 to 10 minutes until tender, reserve 1/2 cup of the cooking water, and drain.
- Brown the beef. Cook the beef over medium heat for 6 to 8 minutes until no pink remains and it reaches 160 degrees F, then drain excess fat.
- Cook the garlic. Stir in the garlic for 1 minute until fragrant.
- Make the sauce. Add the soy sauce, brown sugar, and sesame oil and simmer 2 to 3 minutes until glossy.
- Combine. Toss in the noodles with a splash of reserved water, season with pepper, and top with green onions.
Notes
Substitutions: Ground turkey cooked to 165 degrees F can replace the beef, and rice noodles can replace the spaghetti.
Tips: Save a little pasta water to loosen the sauce and add the garlic after the beef browns.
Storage: Refrigerate up to 3 days or freeze up to 2 months. Reheat to 165 degrees F.