I am absolutely obsessed with Korean-style glass noodles lately, and let me tell you, they are a game-changer! Unlike rice noodles, which can get all clumpy and sticky after a few minutes, these glass noodles hold their shape and texture beautifully. Plus, they soak up the sauce in the most delicious way. This Mongolian Beef Glass Noodles recipe is one of my favorite meals super easy, quick, and packed with flavor. It’s perfect for any weeknight dinner when you’re craving something tasty, satisfying, and healthy!
Method
To start, you’ll need to cook the beef. Heat a large skillet over medium-high heat and add the ground beef. Break the beef up with a spoon or spatula as it cooks, ensuring that it browns evenly and cooks through. Once the beef is no longer pink, add the mashed garlic and cook it for about another minute. Stir it constantly to release that fragrant aroma of garlic, which will infuse the beef with a savory kick.
Next, it’s time to add the sauce ingredients. To the beef, stir in the soy sauce, beef broth, coconut sugar (or brown sugar), hoisin sauce, ground ginger, black pepper, and red pepper flakes. Mix everything together well, making sure the sugar dissolves and the spices are evenly distributed. Let the mixture simmer for 5–7 minutes, stirring occasionally. The goal is to allow the flavors to meld together while the sauce reduces and thickens slightly.
For the next step, thicken the sauce. In a small bowl, whisk together the arrowroot powder or cornstarch with water until smooth. Once the sauce has simmered for a few minutes, stir the arrowroot mixture into the skillet with the beef. Continue to simmer gently for an additional 2–3 minutes, allowing the sauce to thicken to your desired consistency. It should become slightly glossy and coat the beef and noodles beautifully.
While the beef is simmering, it’s time to cook the noodles. Bring a large pot of water to a boil, and then add the Korean-style glass noodles. Follow the package instructions for cooking, typically around 5–7 minutes. Stir the noodles occasionally to prevent them from clumping together. Once they are fully cooked, drain the noodles and rinse them under cold water to stop the cooking process. This also helps the noodles retain their texture when mixed with the beef.
Now it’s time to combine the beef and noodles. Add the cooked noodles directly to the skillet with the Mongolian beef sauce. Use tongs or a large spoon to toss the noodles gently in the sauce until they’re well coated. You want the noodles to absorb as much of the delicious sauce as possible, so keep tossing until everything is evenly mixed.Finally, serve and garnish. Spoon the beef and noodles into bowls, then top with chopped green onions and a sprinkle of sesame seeds for an extra burst of flavor and texture. The garnish adds a fresh and nutty touch that pairs perfectly with the savory dish.
Necessary Tools
- Large skillet
- Pot for cooking noodles
- Small bowl for arrowroot/cornstarch mixture
- Whisk
- Tongs or large spoon for tossing noodles
Mongolian Beef Glass Noodles: A Delicious 20-Minute Meal
Cuisine: Chinese, MongolianDifficulty: Easy4
servings5
minutes15
minutes20
minutesIngredients
For the Mongolian Beef:
1 lb ground beef (I use 90/10 for a leaner option)
4 cloves garlic, mashed
1/4 cup coconut sugar (or brown sugar)
1/4 cup beef broth
1/4 cup low-sodium soy sauce (or coconut aminos)
1/4 cup hoisin sauce
1 tsp ground ginger
1/2 tsp ground black pepper
1/4 tsp red pepper flakes
For the Noodles:
3, 3.5-oz packages of Korean-style glass noodles
For Garnish
Chopped green onions
Sesame seeds
Directions
- Cook the Beef: In a large skillet over medium-high heat, brown the ground beef until it’s no longer pink. Break it up with a spoon or spatula as it cooks. Add the mashed garlic and stir for another minute until it’s fragrant.
- Add the Sauce Ingredients: Stir in the soy sauce, beef broth, coconut sugar, hoisin sauce, ground ginger, black pepper, and red pepper flakes. Mix everything well and let it simmer for 5–7 minutes.
- Thicken the Sauce: In a small bowl, whisk together the arrowroot or cornstarch with water until smooth. Stir this mixture into the skillet with the beef and bring to a gentle simmer. Continue cooking for another 2–3 minutes until the sauce thickens to your liking.
- Cook the Noodles: In a large pot, cook the Korean-style glass noodles according to the package instructions, stirring frequently to prevent clumping. Once they’re done, drain the noodles and rinse them under cold water to stop the cooking process.
- Combine the Beef and Noodles: Add the cooked noodles to the skillet with the Mongolian beef and toss everything together until the noodles are coated in the savory sauce.
- Serve and Garnish: Serve the noodles in bowls, garnished with chopped green onions and sesame seeds.
Notes
- When cooking the beef, make sure not to overcook it. You want it to be browned, but still tender.
- Be careful with the arrowroot or cornstarch mixture add it slowly and whisk it in well to avoid lumps in the sauce.
- The noodles can stick together if not stirred properly during cooking, so make sure you keep an eye on them and stir often.
Serving Suggestions
- Veggies: Serve with steamed or stir-fried vegetables like broccoli, bell peppers, or carrots to add a fresh crunch.
- Protein Options: You can swap the ground beef for ground turkey, chicken, or even tofu if you want a vegetarian version of this dish.
- Side Dishes: Pair this dish with a simple cucumber salad or a side of kimchi for a more complete meal.
Fun Fact
Did you know that glass noodles are made from sweet potato starch? They are naturally gluten-free and often used in Korean, Chinese, and other Asian cuisines because they hold up well in sauces and soups!
Conclusion
Mongolian Beef Glass Noodles are the perfect balance of savory, sweet, and a little spicy. This dish is so easy to make and is sure to be a hit with everyone at the dinner table. Plus, it’s gluten-free and full of flavor, making it a great option for those with dietary restrictions. It’s a must-try recipe for any night of the week! Enjoy!
