Mongolian Beef with Glass Noodles

A better-for-you version of Mongolian beef paired with gluten-free Korean style glass noodles. This dish is saucy, delicious, and perfect for a quick weeknight dinner.

By @kalejunkie

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 1 lb ground beef 90/10 lean
• 4 cloves garlic mashed
• 0.25 cup low sodium soy sauce or coconut aminos
• 0.25 cup beef broth
• 0.25 cup coconut sugar or brown sugar
• 0.25 cup hoisin sauce
• 1 tsp ground ginger
• 0.5 tsp ground black pepper
• 0.25 tsp red pepper flakes
• 1 tbsp arrowroot or cornstarch
• 2 tbsp water
• 10.5 oz Korean style glass noodles 3 packs of 3.5 oz each
• 0 cooked Korean style glass noodles
• 0 sauced Mongolian beef
• 0 green onions chopped
• 0 sesame seeds

Instructions

1. In a large skillet over medium-high heat, brown the ground beef until it’s no longer pink.
2. Add the mashed garlic to the pan and stir for another minute until fragrant.
3. Add the soy sauce, broth, coconut sugar, hoisin sauce, ginger, black pepper, and red pepper flakes to the skillet. Stir well to combine.
4. In a small bowl, whisk together the arrowroot or cornstarch with water. Stir this into the skillet with the beef. Bring to a gentle simmer until the sauce thickens.
5. Cook the Korean style glass noodles according to package directions, stirring frequently to prevent clumping. Drain and rinse under cold water, set aside.
6. Add the noodles to the skillet with the beef. Toss well to coat the noodles evenly with the sauce.
7. Garnish with chopped green onions and sesame seeds before serving.