Mongolian Ground Beef Noodle Bowls

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 lb lean ground beef (90/10)
• 8 oz lo mein or spaghetti noodles
• 2 tbsp vegetable oil
• 5 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1/3 cup low-sodium soy sauce
• 1/4 cup brown sugar, packed
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch
• 1/4 cup water
• 6 green onions, sliced
• 1 tbsp toasted sesame seeds
• 1 cup shredded carrots
• 2 cups baby spinach

Instructions

1. 1Bring a large pot of salted water to a boil and cook noodles according to package directions until just al dente, about 7–9 minutes. Drain, rinse briefly with warm water, toss with a drizzle of oil, and set aside.
2. 2While noodles cook, whisk together soy sauce, brown sugar, hoisin, rice vinegar, sesame oil, red pepper flakes, cornstarch, and water in a bowl until smooth; set the sauce aside.
3. 3Heat vegetable oil in a large wok or deep skillet over medium-high heat until shimmering. Add ground beef and cook 5–6 minutes, breaking into small crumbles, until no pink remains and edges start to crisp. Drain excess fat if needed.
4. 4Push beef to the sides, add remaining oil to the center, then add minced garlic and ginger. Stir-fry 30–45 seconds until fragrant and golden, then mix into the beef.
5. 5Pour the prepared sauce over the beef. Bring to a rapid simmer and cook 2–3 minutes, stirring constantly, until the sauce thickens into a glossy coating that clings to the meat.
6. 6Add the shredded carrots and baby spinach; toss 1–2 minutes until carrots soften slightly and spinach wilts. Add the drained noodles and most of the green onions.
7. 7Toss everything together with tongs for 1–2 minutes so noodles are fully coated and heated through. If the pan looks dry, splash in 1–water. Taste and adjust salt or heat.
8. 8Divide into four bowls, top with remaining green onions and a generous sprinkle of toasted sesame seeds. Serve immediately while hot and saucy.