Description
A flavorful and easy Mongolian ground beef and noodles stir-fry packed with fresh vegetables and a savory hoisin-soy sauce. This quick skillet meal combines tender spaghetti with sautéed bell peppers, zucchini, broccoli, and red onions for a balanced and delicious 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 linguini, fettucine, 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 sliced red onion, zucchini, broccoli, and bell pepper. Season with salt and pepper. Sauté for 5 minutes until tender but still crisp. Remove the vegetables from the skillet and set aside.
- Cook the pasta: While vegetables cook, bring a pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 to 1 cup of pasta 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 (if using), and cornstarch until smooth and well combined.
- Cook the beef: In the same skillet used for vegetables, add ground beef and minced garlic. Brown the beef over medium heat until fully cooked. Drain any excess grease from the pan.
- Combine & simmer: Return the sautéed vegetables to the skillet with the cooked beef. Add the drained spaghetti, prepared sauce, and reserved pasta water. Toss everything together and cook on low heat, stirring occasionally, until the sauce thickens and coats the ingredients evenly.
- Garnish & serve: Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve hot and enjoy your flavorful Mongolian ground beef and noodles!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the microwave or on the stovetop with a splash of water or soy sauce to rehydrate the noodles and sauce.
- Freezing: This dish can be frozen for up to 2 months. Texture of vegetables and noodles may slightly change after thawing. Thaw overnight in the refrigerator before reheating.
