Mongolian Ground Beef with Noodles (One Pot Recipe)
Y’all already know I don’t do bland dinners. I’ve been serving up well-seasoned, one pot meals for a decade, and with my Mongolian ground beef recipe, you cook the noodles right in the sauce with the meat and veggies. No boiling, no second pot. Listen, you know I’m all about quick meals that don’t make a mess!
Servings 4 servings
Calories 493kcal
Ingredients
- 1 pound ground beef Ground turkey, ground chicken, and ground sausage will also work.
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- salt and pepper to taste
- ½ cup diced onions
- 3-4 garlic cloves Minced
- 3-4 cups fresh or frozen mixed vegetables
- 6-8 oz udon noodles Ramen noodles work great, too. See notes for more tips.
Sauce
- ½ cup soy sauce or liquid aminos
- ¼-½ cup brown sugar or sweetener Use ½ cup if you know you like it sweet. You can also start with ¼, taste, and adjust as needed.
- 2 tablespoons cornstarch See notes for substitution.
- 2 cups broth Any broth will work. I use bone broth for added protein.
- 2-3 teaspoons chili onion crunch Optional for flavor and a spicy kick
Instructions
- Heat a large skillet or pot over medium-high heat. Add your ground beef. Break it up with a spatula or meat chopper and cook until it’s browned and no longer pink. Drain any excess fat. Season it with smoked paprika, onion powder, salt, and pepper.1 pound ground beef, ½ teaspoon smoked paprika, ½ teaspoon onion powder, salt and pepper to taste
- Toss in your chopped onions and minced garlic. Stir and cook for 1-2 minutes until the onions soften and everything smells amazing.½ cup diced onions, 3-4 garlic cloves
- Toss in your fresh or frozen mixed vegetables. Let them simmer for about 2-3 minutes until they start to soften.3-4 cups fresh or frozen mixed vegetables
- Whisk the cornstarch in a bowl or cup with the broth. In the same pot, pour in the soy sauce, brown sugar (or sweetener), and cornstarch broth mixture. Stir well to scrape up any browned bits from the bottom, that’s where all the flavor hides. If you're adding chili onion crunch, add it now.½ cup soy sauce or liquid aminos, ¼-½ cup brown sugar or sweetener, 2 tablespoons cornstarch, 2 cups broth, 2-3 teaspoons chili onion crunch
- Add the noodles straight to the pot. Stir and ensure the broth and sauce completely covers and coats the noodles so they can cook. Add additional broth or water if necessary.6-8 oz udon noodles
- Place the lid on the pot and simmer for 5-7 minutes. Mine was ready after 5 minutes using udon noodles. Your time will vary depending on what you use.
- Grab your tongs or wooden spoon, toss everything together one more time, and serve hot. The noodles should be coated in that glossy, savory Mongolian sauce with tender beef and veggies in every bite.
Notes
If you use 6oz of noodles your dish will be super saucy and the sauce stays slick and glides off the noodles. (This is how I like it!) If you want a thicker or dish, or just love pasta use 8oz.
Noodles and pasta need moisture to soften properly. Make sure there’s enough broth or sauce in the pan to cover most of the noodles. If it starts looking dry before they’re tender, just add a splash of broth or water.
You can use flour if you absolutely have to, but the sauce isn't the same. With dishes like this, cornstarch works best. With flour it won't be as glossy and you may notice some clumping.
Nutrition
Serving: 1serving | Calories: 493kcal | Carbohydrates: 55g | Protein: 36g | Fat: 12g