Mongolian Ground Beef Noodles: A Quick & Easy Recipe

Walnut Kale Bucatini: Prepare to embark on a culinary adventure that will redefine your weeknight dinner routine! Forget boring pasta dishes; this recipe is a vibrant explosion of flavors and textures that will have everyone at the table clamoring for seconds. Imagine twirling strands of perfectly cooked bucatini, coated in a luscious, nutty sauce, studded with tender kale, and finished with a sprinkle of Parmesan cheese. Sounds divine, doesn’t it?

While bucatini itself hails from Italy, this particular combination of walnut and kale offers a modern twist on traditional Italian flavors. Walnuts have been a staple in Mediterranean cuisine for centuries, adding richness and depth to countless dishes. Kale, a nutritional powerhouse, brings a welcome earthiness and vibrant green hue to the plate. Together, they create a symphony of tastes that is both comforting and exciting.

People adore this Walnut Kale Bucatini for its incredible versatility and ease of preparation. It’s a dish that can be whipped up in under 30 minutes, making it perfect for busy weeknights. The nutty, slightly sweet flavor of the walnut sauce perfectly complements the slightly bitter kale, creating a balanced and satisfying meal. Plus, it’s a fantastic way to sneak in some extra greens! The satisfying chew of the bucatini, combined with the creamy sauce and the slight crunch of the walnuts, makes for a truly delightful textural experience. Get ready to discover your new favorite pasta dish!

Ingredients:

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (or more, to taste)
• 1 cup beef broth
• 1/4 cup water
• 1 tablespoon cornstarch
• 8 ounces dried egg noodles (or your favorite type of noodle)
• 2 green onions, thinly sliced, for garnish
• Sesame seeds, for garnish (optional)
• Sriracha or chili garlic sauce, for serving (optional)

Preparing the Ground Beef Mixture:

1. Brown the Beef: Heat the olive oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and cooked through. Drain off any excess grease. I like to use a leaner ground beef to minimize the amount of grease I need to drain.
2. Sauté the Aromatics: Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Then, add the minced garlic and grated ginger and cook for another minute until fragrant. Be careful not to burn the garlic! The aroma should be intoxicating.
3. Create the Sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, sesame oil, and red pepper flakes. This is where the magic happens! The combination of sweet, savory, and spicy is what makes this dish so addictive.
4. Combine and Simmer: Pour the sauce mixture over the ground beef and vegetables in the skillet. Stir well to combine. Bring the mixture to a simmer and cook for about 5-7 minutes, allowing the flavors to meld together. This step is crucial for developing a rich and complex flavor profile.
5. Thicken the Sauce: In a separate small bowl, whisk together the beef broth, water, and cornstarch to create a slurry. Pour the slurry into the skillet and stir continuously until the sauce thickens. This usually takes just a minute or two. The sauce should be thick enough to coat the noodles nicely. If you prefer a thinner sauce, use less cornstarch.

Cooking the Noodles:

1. Boil the Noodles: While the ground beef mixture is simmering, cook the egg noodles according to the package directions. I usually add a pinch of salt to the boiling water to season the noodles. Make sure not to overcook them; you want them to be al dente.
2. Drain the Noodles: Once the noodles are cooked, drain them well in a colander. You can rinse them briefly with cold water to stop the cooking process, but I usually skip this step to keep them warm.

Assembling and Serving:

1. Combine Noodles and Beef: Add the cooked noodles to the skillet with the ground beef mixture. Toss well to coat the noodles evenly with the sauce. Make sure every strand is glistening with that delicious sauce!
2. Garnish and Serve: Divide the noodles among bowls. Garnish with sliced green onions and sesame seeds (if using). Serve immediately. I love to add a dollop of sriracha or chili garlic sauce for an extra kick!

Tips and Variations:

Here are a few tips and variations to make this recipe your own:

• Vegetarian Option: Substitute the ground beef with crumbled tofu or plant-based ground meat. You can also add more vegetables like mushrooms, bell peppers, or carrots.
• Spice Level: Adjust the amount of red pepper flakes to your liking. If you’re sensitive to spice, start with a small pinch and add more as needed. You can also use a milder chili sauce instead of red pepper flakes.
• Add Vegetables: Feel free to add other vegetables to the dish, such as chopped bell peppers, shredded carrots, or sliced mushrooms. Add them to the skillet along with the onions and garlic.
• Noodle Choice: While egg noodles are traditional, you can use any type of noodle you prefer, such as spaghetti, linguine, or even ramen noodles. Just adjust the cooking time accordingly.
• Make it Gluten-Free: Use gluten-free soy sauce and gluten-free noodles to make this dish gluten-free.
• Sweetness Adjustment: If you prefer a less sweet sauce, reduce the amount of brown sugar. You can also use honey or maple syrup as a substitute.
• Broth Substitution: If you don’t have beef broth, you can use chicken broth or vegetable broth instead.
• Ginger and Garlic: Freshly grated ginger and minced garlic are essential for the best flavor. Don’t substitute with powdered versions if possible.
• Make Ahead: The ground beef mixture can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat it before adding the noodles.
• Freezing: This dish can be frozen for up to 2 months. Let it cool completely before transferring it to an airtight container. Thaw it in the refrigerator overnight before reheating. The noodles may become a bit softer after freezing, but the flavor will still be delicious.
• Serving Suggestions: Serve this dish as a main course for lunch or dinner. It’s also great for meal prepping. You can also serve it with a side of steamed vegetables or a simple salad.

Detailed Ingredient Breakdown:

Ground Beef:

I prefer using 85% lean ground beef for this recipe. It has enough fat to keep the dish flavorful but not so much that it becomes greasy. You can use leaner ground beef if you prefer, but you may need to add a little extra oil to the skillet to prevent it from sticking.

Olive Oil:

Olive oil is my go-to cooking oil, but you can use any neutral oil you prefer, such as vegetable oil, canola oil, or avocado oil.

Yellow Onion:

A yellow onion provides a mild and sweet flavor to the dish. Make sure to chop it finely so that it cooks evenly and blends well with the other ingredients.

Garlic:

Freshly minced garlic is essential for the best flavor. I recommend using 2 cloves, but you can adjust the amount to your liking. If you don’t have fresh garlic, you can use garlic powder, but the flavor won’t be as intense.

Ginger:

Freshly grated ginger adds a warm and spicy flavor to the dish. I recommend using about 1 inch of ginger, but you can adjust the amount to your liking. If you don’t have fresh ginger, you can use ground ginger, but the flavor won’t be as intense.

Soy Sauce:

Soy sauce adds a salty and umami flavor to the dish. I recommend using low-sodium soy sauce to control the saltiness. You can also use tamari if you’re gluten-free.

Hoisin Sauce:

Hoisin sauce is a thick, sweet, and savory sauce that adds a unique flavor to the dish. It’s made from fermented soybeans, garlic, vinegar, and spices. You can find it in the Asian section of most grocery stores.

Brown Sugar:

Brown sugar adds a touch of sweetness to the sauce. You can use light or dark brown sugar, depending on your preference. You can also substitute with honey or maple syrup.

Sesame Oil:

Sesame oil adds a nutty and aromatic flavor to the dish. A little goes a long way, so don’t use too much. I recommend using toasted sesame oil for the best flavor.

Red Pepper Flakes:

Red pepper flakes add a touch of heat to the dish. Adjust the amount to your liking. If you’re sensitive to spice, start with a small pinch and add more as needed.

Beef Broth:

Beef broth adds moisture and flavor to the sauce. You can use store-bought or homemade beef broth. If you don’t have beef broth, you can use chicken broth or vegetable broth instead.

Cornstarch:

Cornstarch is used to thicken the sauce. You can also use arrowroot powder as a substitute.

Egg Noodles:

Egg noodles are the traditional choice for this dish, but you can use any type of noodle you prefer. Just adjust the cooking time accordingly.

Green Onions:

Green onions add a fresh and mild onion flavor to the dish. They

Conclusion:

And there you have it! This recipe for Mongolian Ground Beef Noodles is truly a game-changer for weeknight dinners. It’s quick, it’s easy, and most importantly, it’s bursting with flavor that will have everyone coming back for seconds (and maybe even thirds!). I know I always do! The savory sauce, the perfectly cooked noodles, and the tender ground beef create a symphony of textures and tastes that is simply irresistible.

But why is this recipe a must-try? Beyond the incredible flavor profile, it’s the sheer versatility that makes it a winner. You can easily adjust the spice level to suit your preference, making it perfect for both those who love a fiery kick and those who prefer a milder taste. Plus, it’s a fantastic way to use up any leftover vegetables you might have lurking in your refrigerator. Think sliced bell peppers, shredded carrots, or even some chopped broccoli – they all work beautifully in this dish.

Looking for serving suggestions? I personally love to top my Mongolian Ground Beef Noodles with a sprinkle of sesame seeds and some thinly sliced green onions for added flavor and visual appeal. A dollop of sriracha mayo on the side is also a fantastic addition for those who crave extra heat. For a complete meal, consider serving it with a side of steamed bok choy or a simple cucumber salad.

But the fun doesn’t stop there! Feel free to experiment with different variations to make this recipe your own. Try using ground turkey or chicken instead of beef for a lighter option. Or, if you’re feeling adventurous, add a tablespoon of peanut butter to the sauce for a richer, nuttier flavor. You could even swap out the noodles for rice or quinoa for a gluten-free alternative. The possibilities are endless!

I truly believe that this Mongolian Ground Beef Noodles recipe will become a staple in your household, just as it has in mine. It’s the perfect solution for busy weeknights when you need a delicious and satisfying meal on the table in under 30 minutes. It’s also a crowd-pleaser that’s sure to impress your family and friends.

So, what are you waiting for? Grab your ingredients, fire up your stove, and get ready to experience the magic of this incredible dish. I promise you won’t be disappointed.

And most importantly, I would absolutely love to hear about your experience with this recipe! Did you make any modifications? What did you think of the flavor? What did your family think? Please, share your thoughts and photos in the comments below. Your feedback is invaluable and helps me continue to create recipes that you’ll love. Happy cooking, and I can’t wait to see what you create! I am confident that you will love this Mongolian Ground Beef Noodles recipe as much as I do.

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