15-Minute Mongolian Beef Recipe With Rice Noodles Is So Good by Donna John

Quick as a hiccup and so full of flavor, this easy Mongolian beef recipe with rice noodles is a keeper. It almost took longer to gather my ingredients than cook this flavorful Asian-inspired recipe. 

While the rice noodles cook, brown the ground beef in a skillet in the sesame oil until cooked through. Garlic, ginger, sambal oelek or garlic chili sauce, soy sauce, brown sugar, hoisin sauce and beef broth join the party. The sauce is thickened with a little cornstarch. Add the cooked rice noodles and toss everything together. Done! 

Next time I'll make some crispy egg rolls to serve with it or a salad with a homemade Japanese-style ginger dressing. This is a quick dinner recipe to add to your recipe box. 

Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

• 8 ounces wide rice noodles
• 1 pound ground beef
• 1 tablespoon sesame oil
• 4 cloves garlic, pressed or minced fine
• 2 tablespoons ginger paste (I used Dorot Gardens crushed frozen ginger cubes)
• 1 - 2 teaspoons sambal oelek or garlic chili sauce (I used sambal oelek)
• 1/2 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 1/4 cup hoisin sauce
• 1 cup beef broth
• 2 tablespoons cornstarch
• 1 bunch green onions, chopped (divided)

Here's how to make it:

1. Cook the rice noodles according to package directions, about 6 minutes. While the noodles cook, brown the ground beef in the sesame oil until meat is cooked through, about 5 minutes. Add the garlic and ginger. Cook 30 seconds.
   
2. Add the sambal oelek, soy sauce, brown sugar, hoisin sauce and 1/2 cup of the beef broth to the skillet.
   
3. In a small bowl, combine the remaining 1/2 cup beef broth and cornstarch to make a slurry. Whisk this into the meat mixture. Cook about 2 minutes.
   
4. Add some of the green onions. Cook about 1 minute.
   
5. Add the noodles and toss to coat.
   
   
6. Garnish with chopped green onions.
   
   
   

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