Description
A flavorful Mongolian Ground Beef and Noodles stir fry featuring tender vegetables, savory sauce, and perfectly cooked spaghetti, ideal for a quick and satisfying weeknight dinner.
Ingredients
Units
Scale
For the Stir Fry
- 1 small red onion, sliced
- 1 medium zucchini, sliced into half moons
- 1 cup broccoli florets, chopped
- 1 bell pepper, any color, sliced into strips or bite-sized chunks
- 2 tbsp olive oil
- 1 lb ground beef
- 6-7 garlic cloves, minced
- 8 oz spaghetti or any long pasta like linguini, fettucine or lo mein noodles
- 1/2 to 1 cup reserved pasta water
- 2 green onions, sliced for garnish (optional)
- Sesame seeds for garnish (optional)
For the Sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 tbsp hoisin sauce
- 1 tbsp ginger paste
- 1 tsp black pepper
- 1 tsp red chili crisp in oil or red pepper flakes (optional for heat)
- 1 tbsp cornstarch
Instructions
- Prepare the vegetables: Heat olive oil in a large skillet over medium heat. Add the sliced red onion, zucchini, broccoli florets, and bell pepper. Season with salt and pepper to taste and sauté for 5 minutes until the vegetables are tender-crisp. Remove the vegetables from the skillet and set aside.
- Cook the pasta: Bring a pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1/2 to 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Make the sauce: In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, ginger paste, black pepper, red chili crisp or red pepper flakes if using, and cornstarch until smooth.
- Cook the beef: In the same skillet used for the vegetables, add the ground beef and minced garlic. Brown the beef over medium heat, breaking it apart with a spatula. Cook until no longer pink, then drain any excess grease.
- Combine and simmer: Return the sautéed vegetables to the skillet with the browned beef. Add the cooked pasta, sauce mixture, and reserved pasta water. Toss everything together to combine and cook over low heat until the sauce thickens and coats the noodles evenly.
- Garnish and serve: Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve hot for a delicious Mongolian-inspired meal.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stovetop or in the microwave with a splash of water or soy sauce to loosen the noodles.
- Freezing: This dish can be frozen in a freezer-safe container for up to 2 months, though the texture of the vegetables and noodles may change slightly. Thaw overnight in the refrigerator before reheating.
- Vegetable substitutions: Feel free to swap in other vegetables like snap peas, carrots, or mushrooms based on preference and availability.
- Pasta alternatives: Lo mein noodles or linguine work well as substitutes for spaghetti.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
