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MONGOLIAN GROUND BEEF & NOODLES

Easy Mongolian Ground Beef and Noodles is a quick and flavorful dinner with Asian-inspired tastes. This recipe is super simple, requiring minimal prep and no chopping, yet delivers a satisfying, savory meal. Ground beef is cooked with soy sauce, garlic powder, ginger, and brown sugar to create a rich and sweet sauce. Tossed with noodles, it’s the perfect combination of comfort and bold flavor. This dish is perfect for busy weeknights when you need something quick, easy, and delicious!

Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp ginger paste
  • 3 tsp minced garlic
  • 2 tbsp extra virgin olive oil
  • 1/2 cup soy sauce
  • 1/2 cup beef broth
  • 1/2 cup brown sugar
  • 6 tbsp hoisin sauce
  • 1/2 tsp crushed red pepper flakes
  • 1 lb linguine noodles (or Asian-style rice noodles)
  • Fresh cilantro leaves for garnish
  • Sesame seeds for garnish

Instructions:

Cook the Ground Beef:

  • Heat a large skillet over medium-high heat. Add the ground beef, ginger paste, and garlic. Cook, breaking up the beef as it cooks, until it’s crumbled and fully browned. Once cooked, drain off any excess grease.

Cook the Noodles:

  • In a separate pot, bring water to a boil with a pinch of salt. Add the linguine noodles and cook according to package instructions until al dente. Drain and set aside.

Make the Sauce:

  • In a mixing bowl, whisk together the soy sauce, beef broth, brown sugar, hoisin sauce, and crushed red pepper flakes until well combined.

Combine Beef and Sauce:

  • Pour the sauce over the cooked beef in the skillet. Stir well to coat the beef and let the mixture simmer for about 10 minutes, allowing the sauce to thicken.

Combine Noodles and Beef Mixture:

  • Add the cooked, drained noodles to the skillet with the beef sauce mixture. Gently toss everything together, ensuring the noodles are well coated with the sauce.

Serve:

  • Cook on medium-high heat, stirring often, until the sauce has thickened further. Serve warm, garnished with fresh cilantro leaves and sesame seeds.

    NOTES:

    • Spicy Version: For extra heat, double the red pepper flakes or add a tablespoon of Sriracha sauce.
    • Noodles: You can use traditional linguine or opt for wider Asian rice noodles.
    • Lower Sodium: Use reduced-sodium soy sauce if you’re watching your sodium intake.

    THAI GLASS NOODLE SALAD

    Asian cuisines are gaining significant attention worldwide, offering a diverse range of flavors and styles, including iconic options like Chinese, Indian, and Thai dishes.

    Asia’s rich culinary history is deeply rooted in the use of spices and herbs. Dishes such as Tom Yum, Curries, and Rendang have become globally celebrated, with renowned chefs like Jamie Oliver and Gordon Ramsay exploring and recreating these Asian delicacies.

    Today, I want to introduce you to a popular and refreshing Thai dish. Did you know Thai cuisine ranks among the most beloved in the world? The Thai mastery of flavor combinations is truly remarkable, with their dishes often showcasing a perfect balance of spicy, sweet, and sour notes. This bold and harmonious flavor profile is undoubtedly why Thai food has achieved such widespread acclaim.

    INGREDIENTS

    • 50 g dry glass noodles
    • 1 carrot, julienned
    • 1 onion, julienned
    • 1 Roma tomato, sliced
    • ½ cup fresh coriander leaves (including stems), sliced
    • ½ cup fresh mint leaves, torn
    • ½ cup basil leaves, torn
    • 1 sprig of spring onion, sliced
    • 6–8 prawns, shelled and deveined
    • 2 tbsp roasted peanuts or pine nuts

    Dressing

    • 2 cloves garlic, grated
    • 4 bird’s eye chilies or 3 red chilies, sliced
    • 1 lemongrass stalk, thinly sliced
    • 1–1.5 tbsp palm sugar, finely chopped (or substitute with brown sugar)
    • 4 tbsp fish sauce
    • 4 tbsp fresh lime juice

    INSTRUCTIONS

    • Soak the glass noodles in lukewarm water for 10 minutes to soften slightly.
    • Season the prawns with salt and black pepper.
    • Heat 1 tbsp of oil in a frying pan and pan-fry the prawns for a few minutes until cooked. Remove the prawns and set aside.
    • Using the same pan (with the heat off), prepare the dressing by adding all the dressing ingredients. Mix until the sugar dissolves, allowing the residual oil in the pan to enhance the flavors. Set the dressing aside.
    • Bring a saucepan of water to a boil and cook the noodles for 1 minute. Drain and cut them into manageable lengths using scissors.
    • In a large mixing bowl, toss the noodles with half of the prepared dressing.
    • Add the julienned carrot, onion, tomato, and fresh herbs to the noodles. Adjust the seasoning by adding more dressing as needed.
    • Transfer the salad to a serving plate, top with the cooked prawns, and sprinkle with roasted peanuts or pine nuts.
    • Serve immediately and enjoy!