You catch the smell through the steam vent and suddenly you are starving. It’s this kinda rich, garlicky scent that pulls you right to the kitchen. Even with the busy city sounds outside, all you notice is this awesome aroma teasing your nose.
Then, you see the pressure cooker doing its thing. That seal building up pressure, the little hissing sound, and you just know dinner’s gonna be good. The broth depth is something y’all won’t get just simmering on the stove forever.
It’s kinda wild how fast this comes together. Using the pressure cooker makes the tender pull of the beef and noodles happen quick. You're gonna love how the flavors wrap up tight inside that pot, and how every spoonful hits just right.
What Makes Pressure Cooking Win Every Round
- Speedy cooking saves your evening when you’re in a rush.
- Broth depth builds way better under pressure than regular pots.
- The tender pull on beef and noodles is way more satisfying.
- Natural release lets everything settle so flavors soak in good.
- Quick release is perfect when you gotta eat pronto.
- Easy cleanup cause you use one pot mostly.
- Steam cues help you keep an eye on how the pressure’s doing without guessing.
Pressure cooking really is a game-changer. If you’re interested in learning more about pressure cooker safety tips or want to check out other pressure cooker recipes, we’ve got you covered with plenty of ideas to try next.
Your Simple Ingredient Checklist
- 10 ounces rice noodles - these soak up the sauce like a charm.
- 1 pound ground beef, 80/20 - gotta have some fat for flavor.
- 1 teaspoon fresh ginger, finely minced - adds that zesty kick.
- 4 garlic cloves, finely minced - for that mouthwatering aroma.
- Green onions, sliced - perfect fresh garnish.
- White sesame seeds - sprinkle ’em on top for crunch and nuttiness.
- ½ cup low-sodium soy sauce - lets the beef soak up salty goodness without overdoing it.
- 2 tablespoons dark soy sauce - deepens the color and flavor, dang it’s good.
- ½ cup water - helps build up that broth depth.
- ¼ cup brown sugar - balances salty with a sweet touch that you gotta love.
How It All Comes Together Step by Step
First, cook your rice noodles per package instructions. Drain ’em well and set aside so they don’t get mushy later.
Next, brown your ground beef in a large skillet over medium-high heat. Make sure it’s cooked through and don’t forget to drain the extra fat if there’s too much.
Add that minced garlic and fresh ginger to the skillet. Cook for a minute or two until they get all fragrant and your kitchen smells dang awesome.
In a small bowl, mix low-sodium soy sauce, dark soy sauce, water, and brown sugar till smooth and kinda shiny.
Pour this sauce mix right into the skillet with your browned beef. Stir it up good and let it simmer for about 5-7 minutes so it thickens a bit.
Then, toss in those cooked rice noodles and stir to coat ’em evenly with that tasty sauce. Let everything cook together a couple more minutes until it’s all hot and melded.
Serve it up hot. Garnish with sliced green onions and white sesame seeds for that final flair that makes it look as good as it tastes.
Valve Hacks You Need to Know
- If you’re short on time, go for quick release right after cooking. It stops the tender pull just when it’s perfect.
- Watch your steam cues closely. If you see heavy steam, you might wanna drop pressure a bit to avoid overcooking.
- For richer broth depth, try letting it natural release for 10 minutes before quick releasing the rest.
- Don’t be afraid to give your pressure cooker a little shake after adding sauce. It helps mix stuff before sealing up.
When You Finally Get to Eat
That first forkful hits your tongue with this bold soy-brown sugar mix that’s both sweet and salty. Dang, you can sense the fresh ginger and garlic dancing with the beef.
The rice noodles are soft but still hold their shape, soaking up every bit of the broth depth you built. It’s that tender pull that keeps you coming back for more.
Green onions add a crisp freshness and white sesame seeds give a slight crunch. Eating feels like a cozy hug from the inside out, and you know you nailed it tonight.
Keeping Leftovers Fresh and Ready
- Store leftovers in an airtight container in the fridge up to 3 days. Reheat with a splash of water to loosen the sauce.
- Freeze leftovers by portioning them in freezer-safe containers. Thaw overnight in fridge before reheating gently.
- If the noodles soak up too much sauce, add little broth or water when reheating to revive that broth depth.
- To keep green onions crisp for garnish later, store them separately in a damp paper towel inside a baggie.
The FAQ Section You Actually Need
- Can I use different noodles? Yeah, you sure can. Try udon or even spaghetti if that’s what you got. Just adjust cooking times when boiling.
- What if I don’t have dark soy sauce? Use regular soy sauce but maybe add a dash of molasses or bit of brown sugar to get similar richness.
- Should I brown beef in pressure cooker? It’s best to brown it in a skillet for better flavor and less mess. But if you’re in a rush, use the sauté feature right in the cooker.
- How do I know when pressure is right? Check those steam cues or the pressure indicator your cooker has. When it’s steady, you’re good to go.
- Can I add veggies? Totally! Toss in bell peppers or snap peas right before adding noodles so they don’t get mushy.
- What’s natural release? That’s when you let the pressure drop slowly without opening the valve immediately. It helps flavors settle and keeps meat tender pull perfect.
For more recipes you might love, check out our Easy Taco Soup for hearty meals or try some delicious Dark Chocolate Nut Squares when you’re in the mood for a sweet finish.
Mongolian Ground Beef Noodles Pressure Cooker Recipe
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 10 oz Rice noodles these soak up the sauce like a charm
- 1 lb Ground beef 80/20, gotta have some fat for flavor
- 1 teaspoon Fresh ginger finely minced
- 4 cloves Garlic finely minced
- Green onions sliced, for garnish
- White sesame seeds garnish
- 0.5 cup Low-sodium soy sauce
- 2 tablespoon Dark soy sauce
- 0.5 cup Water
- 0.25 cup Brown sugar
- 3 tablespoon Cornstarch
Instructions
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.
- Brown the ground beef in a large skillet over medium-high heat. Drain excess fat.
- Add minced garlic and fresh ginger to the beef. Cook for 1-2 minutes until fragrant.
- In a bowl, mix low-sodium soy sauce, dark soy sauce, water, and brown sugar until combined.
- Pour sauce into skillet with the beef. Stir and simmer 5-7 minutes until slightly thickened.
- Add cooked noodles to the skillet. Stir to evenly coat with sauce.
- Cook everything together for 2 more minutes until heated through.
- Garnish with sliced green onions and white sesame seeds.
- Serve hot and enjoy!
