ONE POT GROUND MONGOLIAN BEEF RAMEN NOODLES
on Sep 15, 2024
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Ground beef is browned in a pan before gluten-free noodles and a simple savory Asian-inspired sauce is poured over the top.
For me, the key to simple weeknight cooking is always having a few staples on hand. You can always find ground meat, bone broth, noodles, and aromatics like garlic and ginger in my kitchen.
That way, I know that no matter what my evening looks like, I can whip up a delicious noodle bowl faster than my husband Kyle can order takeout. Because when I tell him that my One Pot Ground Mongolian Beef Ramen Noodles are on the menu, he’s always game!
This Asian-inspired meal is a great way to use leftover veggies. Throw in some chopped bell peppers, thinly sliced carrots, or shaved cabbage for a well-rounded meal. Or, keep it really simple with lean beef and rice noodles as I’m sharing with you today.
This beef and noodle bowl is incredibly satisfying and truly bursting with flavor. Give it a try the next time your partner says they want takeout. I bet they’ll like this version even more. Cheers!
Key Ingredients for Ground Beef Ramen Noodles
I keep most of these ingredients in my pantry or fridge, so I know that a delicious bowl of Asian-inspired noodles is never too far away.
- Ground Beef: Look for organic, grass-fed, grass-finished whenever possible.
- Garlic and Ginger: Fresh is best here. I always keep both of these ingredients handy for adding a depth of flavor to quick weeknight meals.
- Red Pepper Flakes: A pinch of heat never hurts, but feel free to leave it out if you’re on the tamer side.
- Gluten-Free Ramen: Yes, it does exist! Lotus Foods makes all gluten-free products. You can find it at many grocery stores or you can buy it online here.
- Broth: Beef bone broth in flavor and nutrients. Substitute beef stock if that’s all you can have.
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- Tamari: A gluten-free soy sauce alternative that gives these noodles their Asian flare.
- Coconut Sugar: This natural sugar turns the sauce into a sticky glaze. If you’re using coconut aminos instead of tamari, I suggest cutting back on the amount of coconut sugar.
- Fish Sauce: Use this ingredient sparingly, as it definitely packs a punch of umami flavor. Leave it out if you don’t have it.
- Arrowroot Starch: A gluten-free thickening agent that is a more natural alternative to cornstarch.
- Garnish: Thinly sliced green onions and a sprinkling of toasted sesame seeds make for a pretty finish.
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How to Make Mongolian Beef Ramen Noodles
Grab a large stock pot or deep skillet. Heat up to medium heat and add in the ground beef. Break it apart using a wooden spatula or spoon.
Recipe Tip
You want the ground beef to brown so there are a few dark brown bits on the bottom of the pan. This really heightens the flavor of the dish and is a cooking hack my mother-in-law taught me. She learned it from an elderly Polish woman when she was in her twenties – how cool!
Once the beef has browned and there is no pink left, drain all but a couple of tablespoons of the rendered fat. I do this by placing a dry paper towel in some tongs and letting it soak up the excess drippings.
Add the garlic, fresh ginger, and crushed pepper flakes to the beef. Cook for another minute or so, just until the ginger and garlic start to smell and become fragrant. This gives the red pepper flakes enough time to develop some flavor and start to bloom (a fancy term for heating spices in fat).
As the beef is browning with the spices, combine 1 cup of beef broth, tamari, coconut sugar, apple cider vinegar, and fish sauce in a small glass or dish and stir to combine with a spoon.
Pour half of the sauce over the beef, stirring to incorporate.
Push the beef to the side of the pan and pour in the remaining 2 cups of beef bone broth.
Drop the gluten-free ramen bricks into the liquid and adjust the heat to allow the liquid to come to a low simmer.
After 2 to 3 minutes, use tongs or chopsticks to flip the ramen bricks. Simmer for an additional 3 minutes until the noodles have softened. Begin to pull the noodles apart with the tongs or chopsticks.
Whisk the arrowroot starch into the remaining half of the sauce until no lumps remain. Pour the sauce and arrowroot mixture over the beef and noodles, stirring to combine.
Once the sauce has thickened, remove the pan from the heat. Serve with sliced green onions and sesame seeds. Enjoy!
FAQ for Mongolian Beef and Noodles
My go-to brand is Lotus Foods which is found at Whole Foods or you can purchase them here.
Yes! I’m sure ground chicken, turkey, or even pork would be just as delicious.
Arrowroot starch is a gluten-free thickening agent that I use in a lot of sauce and dressing recipes. You can substitute tapioca starch or cornstarch, both of which are also gluten-free.
Other One Pan Noodle Recipes:
ONE POT GROUND MONGOLIAN BEEF RAMEN NOODLES
Ingredients
Ground Beef:
- 1 pound ground beef
- 6 cloves garlic, minced
- 1-inch knob fresh ginger, peeled and minced
- ½ teaspoon crushed red pepper flakes
- A few grinds fresh black pepper
- 2 bricks gluten-free ramen noodles
Sauce:
- 3 cups beef bone broth or beef stock, divided
- ¼ cup tamari
- ¼ cup coconut sugar
- 1 tablespoon apple cider vinegar
- 2 teaspoons fish sauce
- 2 tablespoons arrowroot starch
For Serving:
- Green onions, thinly sliced
- Toasted sesame seeds
Instructions
- In a large stock pot or deep skillet, brown the ground beef over medium heat. When the beef has no pink left, drain all but a couple of tablespoons of the rendered fat (I used a paper towel and tongs). Continue cooking the beef until you see brown bits in the bottom of the pan.
- Add the garlic, fresh ginger, and crushed red pepper flakes. Cook for another minute or so. The ginger and garlic will become fragrant and allow the red pepper flakes to bloom.
- While the beef is browning, combine 1 cup of beef broth, tamari, coconut sugar, apple cider vinegar, and fish sauce in a small glass or dish and stir to combine.
- Pour half of the sauce over the beef, stirring to incorporate.
- Push the beef to the side of the pan and pour in the remaining 2 cups of beef bone broth.
- Drop the ramen bricks into the liquid and adjust the heat to allow the liquid to come to a low simmer. After 2 to 3 minutes, use tongs or chopsticks to flip the ramen bricks. Simmer for an additional 3 minutes until the noodles have softened. Begin to pull the noodles apart with the tongs or chopsticks.
- Whisk the arrowroot starch into the remaining half of the sauce until no lumps remain. Pour the sauce over the beef and noodles, stirring to combine.
- Remove from heat once the sauce has thickened and serve with sliced green onions and sesame seeds. Enjoy!
