Savory Mongolian Ground Beef Noodles Made From Scratch
This dish features tender ground beef enveloped in a savory sauce, served atop homemade noodles that are both comforting and versatile.
Equipment
- Mixing Bowl
- Skillet
- Pot
- Knife
- Fork
Ingredients
Ingredients
- 1 pound Ground Beef Preferably with a fat content of around 80/20 for optimal juiciness.
- 2 cups All-Purpose Flour Choose a finely milled product for the best results.
- 2 large Eggs Add richness and help bind the flour.
- 1/4 cup Water Adjust based on humidity and flour type.
- 1/4 cup Soy Sauce Adds umami depth and richness.
- 1 tablespoon Brown Sugar Balances the saltiness of the soy sauce.
- 2 cloves Garlic Minced for aromatic flavors.
- 1/4 cup Green Onions Chopped for garnish.
- 2 tablespoons Vegetable Oil For cooking the beef.
- 1 teaspoon Sesame Oil Adds a nutty aroma and flavor.
Instructions
- Combine 2 cups of all-purpose flour and 1/4 teaspoon of salt in a large mixing bowl. Create a well in the center, then crack two eggs into the well. Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges. Once the mixture starts to come together, pour in 1/4 cup of water, a little at a time, until a rough dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, add 1 pound of ground beef. Break it apart with a spatula, stirring occasionally until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
- Reduce the heat to medium and add 2 minced garlic cloves to the skillet with the browned beef. Stir for about 30 seconds until fragrant.
- Pour in 1/4 cup of soy sauce and add 1 tablespoon of brown sugar to the skillet. Stir well to combine, ensuring the beef is evenly coated. Let it simmer for about 3-5 minutes.
- After the dough has rested, divide it into four equal portions. Roll out one portion of dough into a thin sheet, about 1/8 inch thick. Slice the dough into strips, approximately 1/4 inch wide. Repeat for the remaining portions.
- Bring a large pot of salted water to a boil. Add the cut noodles and cook for 2-3 minutes, or until they float to the top and are tender. Drain and rinse under cold water.
- In the skillet with the ground beef, add the cooked noodles. Toss everything together gently. Cook for an additional 2-3 minutes over low heat.
- Remove from heat and drizzle 1 teaspoon of sesame oil over the noodles. Toss in 1/4 cup of chopped green onions and mix well. Serve hot.
Notes
Leftovers can be stored in an airtight container for up to three days. To reheat, add a splash of water to restore moisture.