Mongolian Ground Beef Noodles
Mongolian Ground Beef Noodles are a quick, protein-packed skillet meal that's full of flavor, super versatile, and ready in just 30 minutes!
Servings: 6 servings
Calories: 359kcal
Ingredients
For the Noodles:
- 1 pound ground beef extra lean
- 4 large garlic cloves minced
- 2 teaspoons ginger minced or use 1 teaspoon dried ginger
- 11 ounces linguine or flat thick rice noodles
- 3 cups broccoli florets coarsely chopped
- 4 green onions finely chopped
For the Sauce:
- 1 1/2 cups beef broth low sodium
- 1/4 cup Japanese BBQ sauce I use Bachan's (please see notes for substitution)
- 2 tablespoons cornstarch
Instructions
- Bring large pot with water to a boil. Add a pinch of salt and linguine, then cook for 8-10 minutes or until pasta is al dente, stirring a few times to make sure noodles do not stick. Rice noodles take less time to cook.
- Meanwhile, in a medium bowl, add beef broth, BBQ sauce and cornstarch. Whisk and set aside.
- Preheat large skillet on medium heat and add ground beef, garlic and ginger. Cook until no longer pink or for about 5 minutes, breaking into small pieces and stirring constantly. Add broccoli and cook for another 3 minutes.
- Whisk the sauce one more time, add to the skillet and cook for 1-2 minutes or until thickened, stirring often.
- Drain and add the noodles, gently stir to mix and turn off heat. Garnish with green onion and serve hot.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 2-3 days. To “rehydrate” the noodles, add a splash of broth while simmering on the stove or reheating in the microwave.
- Freeze: I don’t recommend to freeze pasta as it doesn’t freeze well.
- Japanese BBQ sauce: Use 3 tablespoons of soy sauce + 3 tablespoons of BBQ sauce instead.
Nutrition
Calories: 359kcal | Carbohydrates: 52g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 643mg | Fiber: 3g | Sugar: 8g