Description

This Mongolian Ground Beef and Noodles with Vegetables recipe is a savory and satisfying stir-fry dish combining tender ground beef, fresh vegetables, and long pasta tossed in a flavorful Mongolian-inspired sauce. Perfect for a weeknight dinner, it offers a balanced meal with a mix of protein, veggies, and comforting noodles, all cooked quickly in a skillet.

Ingredients

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Vegetables and Meat

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
2 Green Onions, sliced for garnish (optional)
Sesame Seeds for garnish (optional)

Pasta

8 oz Spaghetti or any long pasta like linguini, fettuccine, or lo mein noodles
1/2 to 1 cup Reserved Pasta Water

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

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Instructions

Sauté the Vegetables: Heat 2 tablespoons of 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. Sauté for about 5 minutes until the vegetables are tender-crisp. Remove the vegetables from the skillet and set aside.
Cook the Pasta: Meanwhile, cook 8 ounces of spaghetti or your choice of long pasta in salted boiling water according to package instructions until al dente. Reserve ½ to 1 cup of the pasta cooking water before draining the pasta.
Prepare the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, ginger paste, black pepper, red chili crisp or flakes (if using), and cornstarch until smooth and well combined.
Brown the Ground Beef: In the same skillet used for the vegetables, add the ground beef and minced garlic. Cook over medium heat until the beef is browned, breaking it apart with a spatula. Drain any excess grease from the pan.
Combine and Simmer: Return the sautéed vegetables to the skillet with the browned ground beef. Add the cooked pasta and pour in the prepared sauce along with the reserved pasta water. Toss well to combine and cook over low heat, stirring occasionally, until the sauce thickens and coats the ingredients evenly.
Garnish and Serve: Remove from heat. Garnish with sliced green onions and a sprinkle of sesame seeds if desired. Serve hot immediately for a delicious meal.

Notes

You can substitute ground beef with ground turkey or chicken for a lighter option.
If you prefer spicier food, increase the amount of red chili crisp or red pepper flakes.
Use lo mein or any Asian-style noodles for a more authentic texture.
Reserve pasta water carefully as it helps to thicken the sauce and adds flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 10g
Sodium: 900mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 28g
Cholesterol: 70mg