Mongolian Beef Pasta Skillet
This easy Mongolian Beef Pasta Skillet combines tender ground beef and pasta with a sweet, savory, garlicky sauce that has just the right amount of heat. Coconut aminos, fresh ginger, rice vinegar, and sesame oil bring the POW POW and PEW PEW, making this a seriously delicious weeknight dinner!
Yield: 6
Calories: 432kcal
Materials
- 8 oz. pasta, (reserve 1 cup pasta water)
- 1 lb. ground beef
- salt and black pepper to taste
- 2 tsp. minced garlic
- 1/2 cup coco aminos, (or soy sauce)
- 1/3 cup brown sugar
- 2 Tbsp. hoisin sauce
- 1 1/2 tsp. fresh ginger, grated
- 1 Tbsp. rice vinegar
- 1 tsp. sesame oil
- 1-2 tsp. red pepper flakes
- 1 Tbsp. corn starch
- Optional Garnish: fresh green onions, sliced
Instructions
- Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
- Meanwhile, brown ground beef in a large skillet over medium-high heat. Season lightly with salt and pepper. Drain excess grease. Add garlic and cook for 30 seconds.
- Whisk together coconut aminos, brown sugar, hoisin sauce, ginger, rice vinegar, sesame oil, red pepper flakes, and cornstarch. Pour sauce over beef and stir to combine. Add 1 cup reserved pasta water and bring to a gentle boil.
- Reduce heat to a simmer and add pasta. Stir until well coated and heated through, about 2–3 minutes.
- Top with sliced green onions and enjoy!
Notes
Reheating leftovers? The noodles are thirsty little things and will soak up that sauce overnight. Add a splash of water before reheating, give it a good stir, and you'll bring that saucy goodness right back to life. Nobody wants sad, dry noodles the next day.
Nutrition
Calories: 432kcal | Carbohydrates: 50g | Protein: 18g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 602mg | Potassium: 338mg | Fiber: 2g | Sugar: 14g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg