Mongolian Ground Beef and Noodles with Vegetables
Mongolian Ground Beef and Noodles with Vegetables
If you’ve ever had a craving for takeout but didn’t want to spend the money (or wait on delivery), this Mongolian Ground Beef and Noodles with Vegetables is the answer. It’s a delicious mash-up of two of my go-to recipes — my Mongolian Ground Beef and Noodles, and my Mongolian Beef and Veggies. I basically just said, “Why not both?” and never looked back.
This easy weeknight dinner is the perfect way to use up any veggies hanging out in your fridge, and it all comes together in one big skillet. Toss in some noodles and let that sweet, savory, garlicky sauce coat every bite. It’s better than takeout and done in less than 30 minutes!
Here are some more great recipes to check out while you are here!
Sheet Pan BBQ Chicken with Potatoes and Green Beans
Why You’ll Love This Recipe
Why You’ll Love This Recipe- Quick and easy – on the table in under 30 minutes
- One skillet = easy cleanup
- Better than takeout, and more budget-friendly
- Totally customizable with whatever veggies you have
- Kid-approved and husband-loved
Ingredients You’ll Need
Ingredients You’ll NeedHere’s what you’ll need to make this tasty stir-fry-style noodle dish:
- Avocado oil – Or any neutral oil with a high smoke point.
- Vegetables – I used about 1 cup of broccoli florets, 1 small red onion (sliced thin), 1 zucchini (cut into half moons), and 1 yellow bell pepper (cut into thin strips).
- Salt & pepper – Just to season the veggies.
- Spaghetti – 8 ounces, cooked in salted water. You can also use lo mein, linguine, fettuccine, ramen, or rice noodles.
- Ground beef – 1 pound of lean ground beef (I used 80/20).
- Garlic – 6 to 7 cloves, minced for that punchy flavor.
- Green onions & sesame seeds – For garnish. Optional but recommended!
The Mongolian Sauce
- ½ cup soy sauce
- ¼ cup brown sugar
- 3 tablespoons hoisin sauce
- 1 tablespoon ginger paste
- 1 teaspoon black pepper
- 1 teaspoon red chili flakes in oil (adjust to taste)
- 1 tablespoon cornstarch
- ½ cup reserved pasta water (to loosen and thicken the sauce)
Tips & Variations
Tips & Variations- Noodle swap: Feel free to use lo mein, fettuccine, linguine, ramen, or rice noodles.
- Veggie mix-ins: Snap peas, shredded carrots, baby corn, or mushrooms would be great too.
- Ground meat options: Try ground turkey, ground chicken, or even ground pork.
- Low-sodium: Use low-sodium soy sauce if you’re watching your salt intake.
- Add crunch: Toss in chopped peanuts or cashews at the end for texture!
How to Make It
Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Add the broccoli, red onion, zucchini, and yellow bell pepper (or whatever veggies you are using). Season with salt and pepper and sauté for about 5 minutes until tender-crisp. Remove from the pan and set aside.
Meanwhile, bring a pot of salted water to a boil and cook 8 oz of spaghetti according to package directions. Reserve ½ to 1 cup of the pasta water before draining.
While the pasta is cooking, whisk together the soy sauce, brown sugar, hoisin, chili flakes in oil, ginger paste, black pepper, and cornstarch in a small bowl. Set aside.
In the same skillet used for the veggies, add the ground beef and minced garlic. Cook over medium heat until browned, crumbling it as it cooks. Drain any excess grease.
Bring it All Together
Return the cooked vegetables to the skillet with the ground beef. Add the drained spaghetti, sauce, and reserved pasta water. Toss everything together over low heat until the sauce thickens slightly and coats the noodles and veggies.
This meal is pretty hearty on its own, but I like to serve it with garlic bread or sometimes some egg rolls! I need to post the recipe for those soon!
Enjoy your Mongolian Ground Beef and Noodles with Vegetables!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Mongolian Ground Beef and Noodles with Vegetables
Ingredients
For the Stir Fry
- 1 Small Sliced Red Onion
- 1 medium Medium Zucchini, sliced into half moons
- 1 Cup Broccoli Florets, chopped
- 1 Bell Pepper, any color, sliced into strips or cut into bite-sized chunks
- 2 tbsp Oilve Oil
- 1 lb Ground Beef
- 6-7 Garlic Cloves, minced
- 8 oz Spaghetti, or any other long pasta, such as 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
- Heat oil in a large skillet over medium heat. Add veggies, season with salt and pepper, and sauté 5 minutes until tender-crisp. Remove and set aside.
- Cook spaghetti in salted water. Reserve ½ to 1 cup of the pasta water, then drain.
- In a small bowl, whisk together all sauce ingredients.
- In the same skillet, brown ground beef with garlic. Drain excess grease.
- Return veggies to the pan along with cooked pasta, sauce, and pasta water. Toss to combine and heat over low until sauce thickens.
- Garnish with green onions and sesame seeds. Serve hot!
Notes
Storage, Reheating & Freezing
Storage, Reheating & Freezing- Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheating: Reheat in the microwave or on the stovetop with a splash of water or soy sauce to loosen the noodles. Freezing: This dish can be frozen, but the texture of the veggies and noodles may change slightly upon thawing. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
