Description
A flavorful Mongolian-inspired ground beef and noodle stir fry packed with vibrant vegetables and a savory, slightly sweet sauce. This easy-to-make dish combines tender ground beef, colorful veggies, and perfectly cooked noodles tossed in a delicious hoisin and soy-based sauce, garnished with green onions and sesame seeds for a satisfying meal.
Ingredients
Units
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For the Stir Fry
- 1 small red onion, sliced
- 1 medium zucchini, sliced into half moons
- 1 cup broccoli florets, chopped
- 1 bell pepper, any color, sliced into strips or bite-sized chunks
- 2 tablespoons olive oil
- 1 pound ground beef
- 6-7 garlic cloves, minced
- 8 ounces spaghetti or any long pasta (linguini, fettucine, or lo mein noodles)
- 1/2 to 1 cup reserved pasta water
- 2 green onions, sliced for garnish (optional)
- Sesame seeds for garnish (optional)
For the Sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 tablespoons hoisin sauce
- 1 tablespoon ginger paste
- 1 teaspoon black pepper
- 1 teaspoon red chili crisp in oil or red pepper flakes (optional for heat)
- 1 tablespoon cornstarch
Instructions
- Prepare the Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced red onion, zucchini, broccoli florets, and bell pepper. Season with salt and pepper, then sauté for 5 minutes until the vegetables are tender-crisp. Remove them from the skillet and set aside.
- Cook the Pasta: Bring a pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 to 1 cup of the pasta cooking water, then drain the noodles.
- Mix the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, ginger paste, black pepper, red chili crisp or red pepper flakes (if using), and cornstarch until smooth.
- Cook the Beef: In the same skillet used for the vegetables, add the ground beef and minced garlic. Brown the beef over medium heat until fully cooked, breaking it up as it cooks. Drain any excess grease to reduce fat.
- Combine and Simmer: Return the sautéed vegetables to the skillet with the cooked ground beef. Add the drained pasta and pour in the prepared sauce along with the reserved pasta water. Toss everything to combine thoroughly and cook over low heat until the sauce thickens and coats the noodles and ingredients evenly.
- Garnish and Serve: Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve hot for a flavorful and hearty meal.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Reheat leftovers in the microwave or on the stovetop with a splash of water or soy sauce to loosen the noodles.
- This dish can be frozen for up to 2 months, but the texture of vegetables and noodles may change slightly after thawing. Thaw overnight in the fridge before reheating.
- If you prefer a spicier dish, increase the red chili crisp or red pepper flakes according to your taste.
- For a gluten-free version, use gluten-free soy sauce and gluten-free pasta.
- Use fresh garlic and ginger paste for the best flavor impact in the sauce and beef.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
