Mongolian Ground Beef Noodles

Everyone loves my Glass Noodle Stir Fry so much that I thought I would try something different using the glass noodles with ground beef.  This Mongolian Ground Beef Noodles came out so delicious. It was all made on the grill including a side of broccoli! The beef is juicy and tender and gets mixed with green onions. Then all the rest of the deliciousness comes from the sauce in this Mongolian Ground Beef Noodles!  I can’t wait for you to try this one.

Why You'll Love This Recipe

Bursts of sweet and savory flavors in every bite that will delight your pallet. Simple ingredients that can be cooked on a flat top grill or in a large skillet. It is ready in 30 minutes making it the perfect any night dinner that the whole family will devour!

Ingredients You Will Need

Ground beef: Ground beef works wonders in this Mongolian Ground Beef Noodles dish. It imparts a hearty flavor and juicy texture that perfectly complements the rich, sweet and savory notes of the sauce.

Glass noodles: Sweet potato glass noodles, made from sweet potato starch, offer a chewy and translucent texture. They add a unique twist to dishes and are also naturally gluten free.

Green onion: Also known as scallions, green onions impart a mild, onion-like flavor and a touch of freshness.

Sesame oil: Sesame oil's nutty aroma and rich, savory flavor enhance stir fries.

Sesame seeds: Sesame seeds provide a delightful crunch and a nutty, earthy flavor, adding texture to dishes.

Coconut aminos: A gluten free and soy-free alternative to traditional soy sauce. Coconut aminos bring a rich umami flavor and a subtle saltiness and sweetness to a dish.

Beef bone broth: I'm a huge fan of adding bone broth over regular broth whenever I can. This is to get all the nutritional benefits it provides. You can absolutely use regular broth instead.

Rice vinegar: Rice vinegar imparts a tanginess to a dish while bringing out the overall brightness of the other flavors.

Almond butter: Almond butter contributes a smooth and creamy texture to the sauce. It also adds a slightly nutty yet mild flavor.

Medjool dates: Incorporating Medjool dates into marinades or sauce provides a natural sweetness. These fresh fruits impart a rich, caramel-like flavor.

Gochugaru Korean chili flakes: This spice infuses the sauce with a mild heat and a smoky, slightly sweet flavor.

Chinese five spice: Five spice is a traditional Chinese blend that combines five spices. It creates a balance of sweet, sour, salty, bitter and savory flavors.

Arrowroot powder: Arrowroot powder (or flour), is a versatile thickening agent used in recipes. It serves as an excellent alternative to cornstarch or flour without impacting the flavor of a dish. Additionally, it's worth noting that arrowroot powder and arrowroot flour are interchangeable, allowing you to use either one in your cooking.

Salt and pepper: Salt enhances and balances flavors, while ground black pepper adds a gentle heat. It improves the overall flavor of a dish.

Instructions

Make the sauce: Combine all sauce ingredients in a blender and blend till smooth. It will be watery but thickens when cooked up.

Prepare the noodles: Soak glass noodles in boiling water for 10 minutes, drain and set aside.

Get the grill ready: Heat grill or if cooking inside, heat your skillet.

Heat the oil: Add 1 tablespoon sesame oil and heat for about a minute.

Cook the beef and onions: Add beef and green onions, breaking beef apart and cooking till no longer pink.

Add the noodles: Add noodles to grill and toss with beef. Pro tip....be really careful transporting the noodles out to the grill. They may have slid right off the plate on me onto the deck more than once!

Add the sauce: Add sauce to beef and noodle mixture and mix through, cooking for a few minutes longer.

Garnish: Garnish with onions and sesame seeds.

Enjoy!

Recipe Tips and Tricks

Prep ahead: If you like to meal prep on the weekend you can slice your green onions and make your sauce. Refrigerate making this meal come together even quicker! Bring the sauce to room temperature or add a splash of water to thin it if it appears too thick from being refrigerated.

Recipe Variations

Rice noodles: Rice noodles are a perfect option in place of the glass noodles if you are not concerned with keeping this recipe Paleo and Whole30 friendly.

Peanut butter: You can swap peanut butter for almond butter if you are not following Paleo or Whole30.

Beef broth: You can use beef broth or even vegetable broth in place of the beef bone broth broth.

Storage Tips

Mongolian Ground Beef Noodles can be stored in the fridge for 4-5 days when placed in a sealed airtight glass container. It's also freezer-safe for up to 6 months (if you are lucky enough to have leftovers)!

FAQs About Mongolian Ground Beef Noodles

How can I adjust the spice level?

You can add more red chili flakes or chopped chili peppers for extra heat.

Do I have to use ground beef?

While traditionally made with ground beef, you can easily swap it for ground chicken, ground turkey, or even ground pork. This will give a different flavor profile.

Why are they called glass noodles?

They are called glass noodles because they become transparent and glass-like when cooked.