Mongolian Ground Beef & Noodles with Vegetables

Bring water to a boil for the ramen noodles, then set aside the seasoning packets for another use or discard them. Cook the noodles as directed on the package.

Heat a large skillet or wok over medium‑high heat. Add one pound of ground beef and cook, breaking it into small pieces with a spoon, until it’s no longer pink. Drain any excess grease if needed. Stir in 3 to 4 minced garlic cloves and 1 tablespoon of grated fresh ginger or ginger paste, and sauté for another 1–2 minutes until fragrant.

As the beef cooks, whisk together 2/3 cup beef broth, 1 teaspoon sesame oil, 1/4 cup brown sugar, 1/3 cup low‑sodium soy sauce, and 3 tablespoons rice vinegar in a medium bowl. Slice two small bell peppers and two heads of baby bok choy into thin strips. Cut the dark green parts of the green onions into 2‑inch pieces, and slice the white parts thinly for garnish.

Add the sauce and the vegetables—reserving the thinly sliced white portions of the green onions for garnish—to the ground beef, stirring everything together as it comes to a simmer. Cook until the vegetables begin to soften slightly. In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry, then pour it into the skillet and stir until the sauce thickens and coats the beef and vegetables.

Drain the noodles, then add them to the skillet or wok, tossing until they’re fully coated in the sauce and mixed evenly with the beef and vegetables.

Top with the thinly sliced white portions of the green onions.

Enjoy!

Asian Inspired Recipes:

• Easy Kung Pao Chicken
• Moo Goo Gai Pan
• Teriyaki Chicken Bowls
• Easy 15 Minute Thai Turkey Lettuce Wraps
• Easy Crab Rangoon
• Ramen with Tofu
• Easy Homemade Kimchi
• Singapore Street Noodles