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One-Pan Mongolian Beef Noodles for Quick Weeknight Dinners

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Servings: 4

Ingredients

  • 8 oz ramen noodles I like CleanMondayMeals to keep them gluten free and wholesome! They're made with organic brown rice flour
  • 1 lb ground beef
  • 1 red bell pepper diced
  • 2 cups sugar snap peas sliced in thirds
  • 1 large carrot grated
  • 4 green onions

Mongolian sauce

  • 1 tbsp avocado oil
  • 4 garlic cloves minced
  • 1 thumb ginger roughly 1", minced
  • 1/2 cup coconut aminos
  • 1/4 cup water
  • 2 tsp rice vinegar or ACV
  • 2 coconut sugar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tsp arrowroot starch
  • 2 tbsp water

Instructions

  • Separate the white and green parts of your green onions, and reserve the green portions for topping when ready to serve
  • Sautee veggies in a sauce pain with extra virgin olive oil, roughly 8-10 minutes over low/med heat until soft
  • Move veggies to the side, add ground beef and cook until brown
  • In a sauce pan boil your water and cook your noodles per package instructions
  • In another small sauce pan make your mongolian sauce
  • Heat avocado oil over low/med heat, and add minced garlic and ginger
  • Stir to keep from burning
  • After 1-2 minutes add your coconut aminos, water, vinegar, and coconut sugar and stir to combine
  • Allow to come to slow boil
  • Whisk arrowroot starch and water in a small bowl, then add to warm sauce, and stir. It will thicken almost instantly
  • Add noodles and sauce to sauce pan with meat and veggies, and coat to fully combine until everything is covered with sauce
  • Serve with green onions overtop