Prep time: 10 mins | Cook time: 15 mins | Servings: 4
Ingredients
- The Meat: 1 lb lean ground beef.
- The Noodles: 8–10 oz linguine, spaghetti, or lo mein noodles.
- The Vegetables: * 1 cup diced carrots.
- 1 large green bell pepper, diced.
- 1/2 yellow onion, diced.
- The Sauce:
- 1/2 cup soy sauce.
- 1/3 cup brown sugar (for that classic sweet-savory balance).
- 1 tbsp freshly grated ginger.
- 3 cloves garlic, minced.
- 1/2 tsp red pepper flakes (optional for heat).
- Garnish: Sliced green onions.
Instructions
- Boil: Cook your noodles in a large pot of boiling salted water according to the package directions. Drain and set aside.
- Brown: In a large skillet or wok over medium-high heat, brown the ground beef until it is fully cooked and no longer pink. Drain any excess fat.
- Sauté: Add the diced carrots, green peppers, and onions to the skillet with the beef. Cook for 5–7 minutes until the vegetables are tender but still have a slight snap.
- Whisk Sauce: In a small bowl, whisk together the soy sauce, brown sugar, ginger, garlic, and red pepper flakes.
- Simmer: Pour the sauce over the beef and vegetable mixture. Let it simmer for 2–3 minutes until the sauce begins to thicken and coat the meat.
- Toss: Add the cooked noodles to the skillet. Use tongs to toss everything together until the noodles are completely glossy and saturated with the Mongolian sauce.
- Serve: Garnish with fresh green onions and serve immediately.