Mongolian Beef and Noodles

Cast-iron ground beef in a sweet-savory ginger-garlic sauce with wide rice noodles, green onion, and sesame. Weeknight skillet plate ready in about 25 minutes.

By Brandon Carroll

Yield: 6 servings

Prep: 10 minutes

Cook: 15 minutes

Total: about 25 minutes

Ingredients

• 1 pound ground beef (80/20)
• 1 tablespoon avocado oil or beef tallow, if the beef is lean
• 1 tablespoon minced garlic
• 1 teaspoon ground ginger
• 1/2 cup low-sodium soy sauce
• 1/2 cup beef stock
• 1/4 cup packed brown sugar
• 1/4 cup hoisin sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 8 ounces wide rice noodles
• 4 green onions, sliced
• 1 tablespoon sesame seeds, optional

Instructions

1. Bring a pot of water to a boil for the noodles. Soft-set a 12-inch cast-iron or heavy skillet over medium-high heat.
2. Add the ground beef (and oil if the pan looks dry). Cook, breaking it up, until browned with no pink left, 5 to 7 minutes. Drain excess grease if the pan is swimming. Thermometer in the thickest crumble: 160 F.
3. Stir in garlic and ginger. Cook 45 to 60 seconds until fragrant; do not burn the garlic.
4. Meanwhile cook the rice noodles per package directions until just tender. Drain, rinse briefly with cold water, and set aside.
5. Pour soy sauce, beef stock, brown sugar, hoisin, black pepper, and red pepper flakes into the skillet. Stir and scrape any fond from the bottom.
6. Whisk cornstarch with cold water until smooth. Stir the slurry into the skillet. Bring to a gentle bubble and cook 1 to 2 minutes until the sauce turns glossy and coats a spoon.
7. Add the drained noodles. Toss until every strand is coated and hot, 1 to 2 minutes. Kill the heat and let the pan sit 2 to 3 minutes so the noodles drink the sauce.
8. Serve topped with green onions and sesame seeds if using.