One Pan Mongolian Beef Noodles with Broccoli

Recipe ⬇️ or print: https://www.recipetineats.com/one-pan-mongolian-beef-noodles-with-broccoli/

Here is a big-batch family size version of the much-loved original One Pan Asian Beef Noodles (2019!), flavoured with the tasty sauce from everybody's favourite Mongolian Lamb and a good amount of broccoli added to make this a complete dinner. The noodles get cooked in the same pan in the sauce, there's no need to boil them separately! You'll love how they absorb the sauce flavour and how the starch from the noodle thickens the sauce so it coats everything beautifully.

There's no need to fear timing or precision here. Those 2 minute noodle cakes are designed to be indestructible! - Nagi x


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ONE PAN MONGOLIAN BEEF NOODLES with broccoli

On the table - 15 minutes
Serves - 4

4 instant noodle cakes^ (aka 2 minute noodles, instant ramen noodles), UNCOOKED
MONGOLIAN BEEF SAUCE - Mix:
2 tbsp dark soy sauce*
3 tbsp hoisin sauce
2 tbsp mirin**, or Chinese cooking wine + 2 tsp sugar
1/4 tsp Chinese Five Spice Powder
2 tsp sesame oil
FOR COOKING:
2 tbsp oil – anything plain flavoured (eg canola, vegetable, peanut)
2 garlic cloves, finely minced
1 onion, halved then sliced
500g/ 1 lb beef mince (ground beef)
5 cups broccoli florets, cut small (not too big else they get in the way and won’t cook through)
2 1/4 cups water

1. Heat oil in a large deep pan over high heat (30cm/12”, or use a large pot). Cook onion and garlic 30 seconds. Add beef and cook, breaking it up as you go, until you no longer see raw beef. Add sauce and stir well until all the beef is coated. Add broccoli and stir just to coat in the sauce.
2. Add water, stir, and let it come up to a simmer. Break noodle cakes in half along the direction of the noodles then squidge into the sauce and beef. Leave 30 seconds, then turn. Leave another 30 seconds then start untangling the noodles, and continue tossing until all the sauce is absorbed by the noodles, by which time they will be nice and soft, about 2 – 3 minutes.
3. Divide between bowls and serve.


^ This recipe uses these ramen noodle cakes which are pre cooked which is why they cook so quickly in the pan. Standard size is around 70g/2.5oz though the recipe will work for ones a little larger. I buy sleeves with plain noodles but if yours has the seasoning pack, just discard it (our sauce is so much nicer!)
* Light soy or all-purpose soy can be substituted but the noodles and beef won’t be stained that rich mahogany colour, and will have a little less flavour (as dark soy has more intense soy flavour).
** Mirin is a sweet Japanese cooking rice wine carried at regular grocery stores, it gives the sauce extra depth of flavour which is why this simple sauce tastes SO GOOD! For an alcohol-free version, leave this out and substitute half the water with chicken stock.

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