Description

A quick, flavorful noodle stir-fry made with tender ground beef, vegetables, and a rich Mongolian-style sauce. Sweet, savory, and perfectly saucy, it’s an easy weeknight meal ready in under 40 minutes.

Ingredients

8 oz egg noodles

1 lb ground beef

2 tbsp vegetable oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper, sliced

2 cups green onions, chopped

1 tsp ground ginger

1/4 cup soy sauce

2 tbsp brown sugar (adjust to taste)

1 tbsp cornstarch

1/2 cup beef broth

Salt and pepper, to taste

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Instructions

Cook egg noodles according to package instructions. Drain and set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add ground beef and cook until browned, breaking it apart as it cooks, about 5–7 minutes. Drain excess fat if needed.
Add diced onion and cook 3 minutes until softened and fragrant.
Stir in garlic, bell pepper, and ground ginger. Cook another 3 minutes.
In a small bowl, whisk together soy sauce, brown sugar, cornstarch, and beef broth until smooth.
Pour the sauce into the skillet and stir to combine. Simmer 3–4 minutes until thickened and glossy.
Add the cooked noodles and toss to coat evenly in the sauce. Heat through for 2 minutes.
Season with salt and pepper, garnish with chopped green onions, and serve hot.

Notes

Substitute ground turkey, chicken, or plant-based mince for a lighter version.

Add broccoli, carrots, mushrooms, or snap peas for extra veggies.

Adjust sweetness or saltiness by modifying brown sugar or soy sauce amounts.

For a spicier version, add chili flakes, sriracha, or chili oil.

Store leftovers in the fridge for up to 3 days; reheat gently with a splash of water or broth.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 10g
Sodium: 980mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 26g
Cholesterol: 70mg