Mongolian Ground Beef Noodles With Sesame Brown Sugar Glaze

Craving a quick, flavorful, and satisfying meal? Look no further than these Mongolian Ground Beef Noodles! This recipe delivers a delightful balance of savory, sweet, and slightly spicy flavors, all coated in a luscious sesame-brown sugar glaze. It’s a weeknight winner that comes together in under 30 minutes, making it perfect for busy schedules. Inspired by the bold flavors of Mongolian cuisine, these noodles are a guaranteed crowd-pleaser. Get ready to experience a taste sensation!

Ingredients You’ll Need

• 200g (7oz) Dried Egg Noodles: We’re using dried egg noodles as they have a fantastic chewiness and hold the sauce beautifully. Feel free to substitute with other wheat noodles like udon or ramen.
• 300g (10.5oz) Lean Halal Ground Beef: Lean ground beef is the star of the show, providing a hearty and savory base. Using halal ground beef ensures a quality product, but any lean ground beef will work well.
• 2 Tbsp (30ml) Vegetable Oil: Vegetable oil is used for stir-frying the beef and aromatics. It has a neutral flavor that allows the other ingredients to shine.
• 3 Cloves Garlic, Minced: Freshly minced garlic is essential for adding a pungent and aromatic base to the sauce. Don’t skimp on the garlic!
• 1 Tbsp (15ml) Fresh Ginger, Grated: Grated fresh ginger complements the garlic and adds a warm, slightly spicy note.
• 3 Tbsp (45ml) Low-Sodium Soy Sauce: Low-sodium soy sauce provides umami and saltiness to the sauce. Using low-sodium allows you to control the overall salt level.
• 2 Tbsp (30ml) Brown Sugar: Brown sugar adds sweetness and a subtle molasses flavor, creating a beautiful balance with the savory soy sauce.
• 1 Tbsp (15ml) Rice Vinegar: Rice vinegar provides a tangy acidity that brightens the sauce and cuts through the richness.
• 1 tsp (5ml) Toasted Sesame Oil: Toasted sesame oil is a flavor powerhouse, adding a nutty and aromatic depth to the glaze. A little goes a long way!
• ½ tsp (2.5ml) Chili Oil (Optional for Heat): Chili oil adds a delightful kick of spice. Adjust the amount to your preference, or omit it altogether if you prefer a milder flavor.
• 2 Tbsp (30ml) Water: Water helps to create the sauce consistency and allows the flavors to meld together.
• 1 tsp (5ml) Cornstarch mixed with 1 tsp (5ml) Water (Slurry, Optional): A cornstarch slurry is used to thicken the sauce, creating a glossy and coating texture. It’s optional, but recommended for a more traditional glaze.
• 2 Tbsp (30g) Toasted Sesame Seeds: Toasted sesame seeds add a nutty crunch and visual appeal to the finished dish.
• 2 Spring Onions, Thinly Sliced (Green Tops Only) for Garnish: Spring onion greens provide a fresh, vibrant garnish and a mild onion flavor.

Ingredient Substitutions

Don’t have everything on hand? Here are a few easy substitutions:

• Ground Beef: Ground turkey or chicken can be used as a substitute for ground beef.
• Egg Noodles: Udon, ramen, or even spaghetti noodles can work in a pinch.
• Rice Vinegar: Apple cider vinegar or white wine vinegar can be used as a substitute, but use slightly less as they are more acidic.
• Toasted Sesame Oil: If you don’t have toasted sesame oil, you can use regular sesame oil, but the flavor won’t be as intense.

Step-by-Step Instructions for Mongolian Ground Beef Noodles

1. Cook the Noodles: Begin by cooking your egg noodles (or preferred wheat noodles) according to the package directions. Aim for *al dente* – slightly firm to the bite. This prevents them from becoming mushy when tossed with the sauce. Once cooked, immediately drain the noodles and rinse them under cold water. This stops the cooking process and removes excess starch, ensuring they don’t stick together. Set the noodles aside.
2. Brown the Ground Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and use a spatula to break it up into smaller pieces. Cook for approximately 5-6 minutes, stirring frequently, until the beef is fully browned. Season lightly with salt during the cooking process. Once browned, drain off any excess fat to prevent a greasy final dish.
3. Sauté Aromatics: Add the minced garlic and grated ginger to the skillet with the browned beef. Sauté for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic, as this will impart a bitter taste. The aroma of garlic and ginger is crucial to the flavor profile of this dish.
4. Prepare the Sesame-Brown Sugar Glaze: In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, toasted sesame oil, chili oil (if using), and water. If you prefer a thicker glaze, add the cornstarch slurry (cornstarch mixed with water) and whisk until smooth. The cornstarch will help to bind the sauce and create a glossy coating.
5. Simmer the Glaze: Pour the prepared sauce mixture over the beef in the skillet. Stir well to combine, ensuring the beef is evenly coated. Let the sauce simmer for 2-3 minutes, stirring occasionally, until it thickens slightly and becomes glossy. If the glaze isn’t thick enough, continue simmering for another minute or two, stirring constantly.
6. Combine Noodles and Glaze: Add the cooked noodles to the skillet with the glazed beef. Toss gently but thoroughly to combine, ensuring the noodles are well coated with the sauce. Cook for another minute, allowing the noodles to absorb some of the glaze and heat through.
7. Serve and Garnish: Divide the Mongolian ground beef noodles into shallow bowls. Drizzle a thin line of the remaining glaze across the top of each serving to create a visually appealing glossy ribbon. Sprinkle generously with toasted sesame seeds and garnish with thinly sliced spring onion greens for added color and a fresh, vibrant bite. Serve immediately while hot.

The Importance of Sesame Oil and Toasted Sesame Seeds

Sesame oil and toasted sesame seeds are not merely garnishes in this Mongolian-inspired dish; they are foundational to its authentic flavor. The toasted sesame oil provides a nutty, aromatic base to the sauce, while the toasted sesame seeds add a delightful crunch and enhance the sesame flavor. Using high-quality sesame oil is key – look for a dark, fragrant oil for the best results. Toasting the sesame seeds yourself (in a dry skillet over medium heat for a few minutes, stirring constantly) elevates their flavor significantly.

Adjusting the Spice Level

The recipe includes chili oil as an optional ingredient. This allows you to customize the heat level to your preference. Start with a small amount (½ teaspoon) and taste as you go, adding more if desired. If you don’t have chili oil, you can substitute with a pinch of red pepper flakes or a dash of sriracha. Remember that a little goes a long way!

Why This Recipe Works: The Balance of Flavors

Mongolian cuisine, while geographically diverse, often features a beautiful balance of sweet, savory, and umami flavors. This recipe captures that essence through the combination of brown sugar, soy sauce, and rice vinegar. The brown sugar provides sweetness, the soy sauce delivers umami and saltiness, and the rice vinegar adds a touch of acidity that cuts through the richness of the beef and sesame oil. This harmonious blend of flavors is what makes these noodles so incredibly satisfying.

Noodle Choice and Texture

While egg noodles are traditionally used, feel free to experiment with other wheat noodles like udon or ramen. The key is to choose a noodle that can hold up to the sauce without becoming overly soft. Cooking the noodles *al dente* is crucial for maintaining a pleasant texture. Rinsing them in cold water after cooking prevents sticking and ensures they don’t continue to cook from residual heat.

Frequently Asked Questions (FAQ)

Can I use ground turkey or chicken instead of beef?

Yes, you can! Ground turkey or chicken will work well in this recipe. Keep in mind that they have a milder flavor than beef, so you might want to add a little extra soy sauce or umami seasoning to compensate.

Can I make this recipe gluten-free?

Yes, you can use gluten-free noodles and tamari (gluten-free soy sauce) to make this recipe gluten-free.

Can I prepare the sauce ahead of time?

Yes, the sauce can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3 days.

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