Ingredients
Scale
- 1 lb lean ground beef
- 8 oz egg noodles (or noodles of choice)
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1/4 teaspoon red pepper flakes (optional)
- 2 scallions, sliced (for garnish)
- Fresh cilantro or basil (optional garnish)
- Salt and pepper, to taste
Instructions
- Cook noodles in a large pot of boiling salted water until al dente, then 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; season lightly with salt and pepper.
- Remove excess fat from the skillet.
- Add the sliced onion and red bell pepper; sauté for 2-3 minutes until slightly softened.
- Stir in minced garlic and grated ginger; cook for about 1 minute until fragrant.
- In a separate bowl, mix soy sauce, brown sugar, rice vinegar, and red pepper flakes until the sugar dissolves.
- Pour the sauce mixture into the skillet and let it simmer with the beef and vegetables for 2-3 minutes.
- Add the cooked noodles to the skillet, tossing gently to coat them evenly with the sauce.
- Allow the mixture to heat through for an additional 2 minutes, stirring constantly.
- Remove from heat and garnish with sliced scallions and fresh cilantro or basil, if desired.
- Serve hot and enjoy your delicious Mongolian ground beef noodles!