ONE POT GROUND MONGOLIAN BEEF RAMEN NOODLES

One Pot Mongolian Beef Noodles - Olivia Adriance

5 from 15 votes

ONE POT GROUND MONGOLIAN BEEF RAMEN NOODLES

An elevated, healthier takeout dish that looks and tastes way more complex than it is to make. And, it just so happens to be gluten-free and dairy-free too!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American, Asian

Keyword: Ground beef, Ground beef and pasta, Ground beef recipes, Mongolian Beef, Ramen Noodles

Servings:

Author: Olivia Adriance

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!

Notes

Have leftover veggies in your fridge? Go ahead and throw them in at the end! Carrots, bell pepper, shaved cabbage, mushrooms, and snap peas are all welcome additions here.

Nutrition