Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup dark brown sugar, packed
  • 1 tbsp cornstarch
  • 1 tbsp toasted sesame oil
  • 1/2 tsp red pepper flakes
  • 1 lb lean ground beef (90/10)
  • 10 oz dried noodles (ramen, lo mein, or linguine)
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 cup shredded carrots
  • 4 scallions, sliced (whites and greens separated)
  • 2 tbsp neutral oil

Instructions:

  1. Bring a pot of salted water to a boil. Cook your noodles for 1 minute less than the 'al dente' package instructions. Drain with water.
  2. Heat the neutral oil in a large heavy-bottomed skillet over medium high heat. Add the ground beef in one large patty, pressing it down firmly. Let it sear undisturbed for about 3 minutes until a dark crust forms.
  3. Break the beef into large chunks. Add the minced garlic, grated ginger, the whites of the scallions, and shredded carrots. Sauté for 2 minutes until fragrant and the carrots have softened slightly.
  4. Whisk together the soy sauce, brown sugar, cornstarch, sesame oil, and red pepper flakes in a small bowl to create the Mongolian sauce.
  5. Pour the sauce into the skillet. Stir constantly as the sauce bubbles and thickens into a glossy glaze that coats the beef.
  6. Add the cooked noodles to the skillet. Toss thoroughly for 1-2 minutes, allowing the noodles to finish cooking in the sauce and absorb the flavors. Garnish with scallion greens and serve.