Cowhand's Mongolian Beef

My husband loves Chinese food.

Unfortunately, we live a looong ways from any good Chinese restaurants to eat at or grab some take-out. When I was pregnant with our second son, I had a craving for orange chicken for several days. My darling husband drove two hours round trip to get me that orange chicken! I'm positive he was just taking advantage of the opportunity to have Chinese food for dinner though!

For those days where we really want that asian flavor, but driving into town is not an option, this "Mongolian Beef" is one of my quick go-to dishes. It may not be traditional in how it is made, but it will still hit the spot and it is so easy, anyone can make it.

On a busy weeknight, this dish only needs one pan and 30 minutes to be on the table!



NOTES

  • The recipe calls for fresh grated ginger root. It is not an ingredient that I use often, so I keep a ginger root in the freezer for whenever I need it and I don't have to worry about it going bad.
  • I use linguine in this recipe, but you can also use traditional noodles or spaghetti. The starch from the pasta helps thicken the sauce. You could also serve over rice. You just have a thinner sauce.
  • Garnish with sliced green onion and toasted sesame seeds


How To Cook It

Brown the beef with fresh ginger, garlic, black pepper and red chili flakes.

Stir in the beef broth, worcestershire, soy sauce, and brown sugar.

Bring to a low boil, then add in the pasta.

Cook for 10-12 minutes, until pasta is tender and the sauce is mostly absorbed and thickened.

Garnish with freshly sliced green onions and toasted sesame seeds.

Serve immediately.

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Cowhand's Mongolian Beef

Shannon Ginochio

Servings

4-6

Prep Time

5 minutes

Cook Time

25 minutes

Cuisine

asian, american

Category

Weeknight dinner, ground beef, mongolian beef, one pot dinner

This simple one pot dish packs big flavor, and minimal effort!

A weeknight dinner that will surely become a regular on the menu.

Cowhand's Mongolian Beef

Ingredients

  • 1 lb. Ground Beef

  • 2 Tbs. Fresh Ginger, grated

  • 4-6 Garlic cloves, minced

  • ½ tsp. Red Chili Flakes

  • 1 tsp. Ground Black Pepper

  • 3 Cups Beef Broth

  • ½ Cup Soy Sauce

  • 2 Tbs. Worcestershire Sauce

  • ¼ Cup Brown Sugar

  • ½ lb Linguine pasta

  • 4 Green onions, sliced for garnish

  • Toasted Sesame Seeds for garnish

Directions

  1. Over medium-high heat, brown the beef with the ginger, garlic, red chili flakes, and black pepper. Use a wooden spoon or spatula to break up the meat and mix the spices in. Cook for about 10 minutes until cooked through and browned.

  2. Pour in the beef broth, soy sauce, worcesterchire and brown sugar. Stir to dissolve the sugar. Bring to a low boil over medium heat.

  3. Add the pasta to the beef and both mixture. Cook for 10-12 minutes, until pasta is tender and sauce has thickened. Stir frequently to keep the pasta from clumping.

  4. Serve immediately. Garnish with green onions and toasted sesame seeds.