A delicious and satisfying meal that encapsulates the rich flavors of Mongolian cuisine, bringing together tender ground beef, savory sauces, and perfectly cooked noodles.
Ingredients
Scale:
8 ounces of egg noodles or rice noodles
1 pound ground beef, ideally 80/20
1 tablespoon vegetable oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 medium carrot, julienned
1 bell pepper, thinly sliced
2 green onions, chopped
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
2 tablespoons brown sugar
1 teaspoon sesame oil
1 teaspoon cornstarch (optional)
Salt and pepper to taste
Instructions
In a large pot, bring water to a boil. Add the noodles and cook according to package instructions until al dente, typically about 5-7 minutes. Stir occasionally to prevent sticking, then drain and set aside.
In a small bowl, whisk together the soy sauce, hoisin sauce, oyster sauce, brown sugar, sesame oil, and cornstarch (if using). Set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground beef and cook until browned and no longer pink, about 5-7 minutes.
To the browned beef, add the sliced onion, minced garlic, carrot, and bell pepper. Stir-fry everything together for about 3-5 minutes.
Pour the prepared sauce over the beef and vegetables. Stir well to coat everything evenly and continue cooking for an additional 2-3 minutes.
Add the cooked noodles to the skillet and gently toss to combine with the beef and vegetable mixture. Cook for another 1-2 minutes.
Remove from heat, serve hot, and garnish with chopped green onions.
