The pressure builds and you start counting down minutes until you eat. You spot that valve hiss and can't help but smile 'cause dinner’s almost done. The cooker's locking tight and you feel that broth depth developing, it's gonna be awesome.
You catch that tender pull on the noodles when you peek in after quick release. The sauce’s thick and sticky, clinging good to every bite. It all comes together faster than you thought possible, which is kinda cool.
You sense the garlic and ginger aroma filling the kitchen just before you open the lid. It’s all so simple but tastes like you worked all night on it. This Mongolian ground beef noodle dish is one you wanna make on repeat.
Why Your Cooker Beats Every Other Pot
- Locks in flavor real good so the beef and noodles soak up all that sauce.
- Pressure build happens fast so you’re not waiting forever to eat.
- Quick release on point makes sure your noodles don’t overcook.
- Takes one pot space on your counter, not four pans.
- Keeps the tender pull on beef without drying it out.
- Broth depth solves itself while cooking, no fuss needed.
- Easy cleanup so you ain’t stuck with dishes all night.
Check out our delicious pressure cooker recipes for more meals that get dinner on the table fast and full of flavor. When safety matters, our pressure cooker safety tips will have your back.
The Complete Shopping Rundown
- 10 ounces rice noodles – gotta get the ones that soften up good and don’t stick.
- 1 pound ground beef, 80/20 – juicy fat makes the flavor perfect.
- 1 teaspoon fresh ginger, finely minced – adds that zing you need.
- 4 garlic cloves, finely minced – can’t skip this in Mongolian cooking.
- Green onions, sliced – for garnish and fresh bite on top.
- White sesame seeds – sprinkle some over for nuttiness.
- ½ cup low-sodium soy sauce – base of the sauce without too much salt.
- 2 tablespoons dark soy sauce – for deep color and sweet notes.
- ¼ cup brown sugar – sweet balance that melts into the mix.
- ½ cup water – mixes with the sauces to make it just right.
- 3 tablespoons cornstarch – thickens the sauce up nice and clingy.
How It All Comes Together Step by Step
- Cook the rice noodles according to package directions till tender pull. Drain well and set those noodles aside so they don’t get mushy later.
- Heat your skillet or wok on medium, then crumble in that ground beef. Cook till browned and no pink left. Drain any fat if it looks like too much.
- Add the minced garlic and ginger to the beef. Sauté for about 1-2 mins till you smell that fragrant punch. Don’t burn 'em though or it tastes bitter.
- Mix the low-sodium soy sauce, dark soy sauce, water, and brown sugar in a small bowl. Stir till sugar melts completely so the sauce is smooth.
- Pour this sauce over the cooked beef in your skillet. Bring it up to a simmer. Let it bubble gently for around 5 mins so flavors get tight and sauce thickens a bit.
- Toss your cooked noodles in the skillet now. Mix it all up so every noodle catches some of that tasty beef and sauce combo.
- Take it off heat. Garnish with sliced green onions and sprinkle white sesame seeds before you serve it right away.
Easy Tweaks That Make Life Simple
- Use pre-minced garlic and ginger to cut down your prep time.
- Swap rice noodles with egg noodles if you wanna try something different.
- Buy pre-cooked frozen ground beef for a quicker start, just brown the meat with spices.
- Make extra sauce and store it to pour over rice or veggies another day.
- Skip the cornstarch if you want a thinner sauce, just cook it a bit longer to reduce.
Explore other quick meals like our Easy Taco Soup for more flavor-packed dinners on busy nights.
When You Finally Get to Eat
You dig your fork into this saucy, tender beef noodle bowl. The noodles got that perfect chew and soaking up all that flavorful juice you built up.
The beef’s sweet and savory with ginger and garlic hitting you in every bite. The green onions add that fresh crunch you didn’t know you were missing.
Sesame seeds crunch under your teeth, giving a little nutty surprise here and there. You can’t help but wanna go back for more right away.
This meal feels like it took hours but was done quick with the cooker. You sit back, satisfied and kinda proud you pulled this off.
Making It Last All Week Long
- Store leftovers in airtight containers in the fridge. They’ll last 3 to 4 days and the flavors kinda get better overnight.
- Freeze any extra for long term. Just portion it in freezer bags and thaw in the fridge overnight before reheating.
- Reheat gently in a skillet or microwave. Add splash of water to loosen sauce and keep that tender pull on noodles.
Everything Else You Wondered About
- Q: Can I use ground turkey instead of beef?
A: Yeah, turkey works but it’s less fatty so sauce might thin out. You can add a bit more cornstarch to fix that. - Q: What if I don’t like super sweet sauce?
A: Cut the brown sugar in half or use less dark soy sauce. Taste as you go! - Q: Can I prep this ahead and freeze?
A: Totally, just freeze after cooking and reheat carefully. Works great for quick meals later. - Q: How do I keep noodles from sticking together?
A: Drain well after cooking and toss with tiny bit oil before adding to beef sauce. - Q: What’s the best quick release technique here?
A: Flip the valve fast once cooking’s done so pressure lets out quick and noodles don’t get mushy. - Q: Can I add veggies to this dish?
A: For sure. Bell peppers, snap peas, or bok choy all go great. Just add ’em after beef cooks and saute a bit before sauces.
For more tasty dinners, check out our onepot creamy beef and garlic butter pasta or savor the comforting flavors of Easy Taco Soup.
Mongolian Ground Beef Noodles
Equipment
- 1 Wok or skillet Large
Ingredients
Main ingredients
- 10 oz Rice noodles soften up good and don’t stick
- 1 lb Ground beef 80/20
- 1 teaspoon Fresh ginger finely minced
- 4 cloves Garlic finely minced
- Green onions sliced for garnish
- White sesame seeds for garnish
- 0.5 cup Low-sodium soy sauce
- 2 tablespoon Dark soy sauce
- 0.25 cup Brown sugar
- 0.5 cup Water
- 3 tablespoon Cornstarch to thicken sauce
Instructions
Instructions
- Cook the rice noodles according to package directions till tender pull. Drain well and set aside.
- Heat your skillet or wok on medium, then crumble in the ground beef. Cook till browned with no pink left. Drain excess fat if needed.
- Add the minced garlic and ginger to the beef. Sauté for 1-2 minutes until fragrant.
- In a small bowl, mix low-sodium soy sauce, dark soy sauce, water, and brown sugar. Stir until sugar dissolves.
- Pour the sauce over the beef in the skillet. Simmer gently for about 5 minutes to thicken.
- Add cooked noodles to the skillet. Toss to combine and coat noodles in sauce.
- Remove from heat. Garnish with green onions and white sesame seeds. Serve immediately.
