Browned ground beef and noodles are tossed in a savory-sweet sauce of soy, ginger, garlic and toasted sesame oil. A small amount of cornstarch thickens the sauce so it coats the noodles rather than pooling underneath.
AI illustration: The recipe image was created with AI. The finished dish may look different.
Why you will like this recipe
- Browning the beef before adding garlic and ginger builds the flavor of the sauce.
- Cornstarch and a short simmer turn the soy-based sauce glossy enough to coat the noodles.
- Sliced green onions go on at the end for a fresh contrast to the warm beef and noodles.
Substitutions
Ground turkey works but must reach 165°F (74°C). Use tamari and gluten-free noodles if needed.
Ingredient choices and cooking cues
The sauce balances salty soy, sweet brown sugar and sharp rice vinegar. Each plays a different role: sugar rounds the savoury beef, while vinegar keeps the noodles from tasting heavy. Sesame oil supplies the characteristic toasted aroma, so it does not need to be the frying fat. Taste the combined dish before adding extra seasoning because the soy sauce already contributes salt.
Lean ground beef keeps the sauce from becoming oily, though it still benefits from draining excess fat as directed. Break up larger clumps so the beef distributes through the noodles. Browning develops flavour, but colour alone cannot establish safety; the beef needs to reach 160°F (71°C). Garlic and ginger should smell fragrant without turning dark, which can introduce bitterness.
Cornstarch gives the sauce a light coating consistency rather than a pool at the bottom of the bowl. Whisk it into the sauce while cold, then stir again just before adding it, since starch settles. Noodles continue absorbing sauce after tossing, so stop once they are evenly glossy. Green onion adds freshness and a little crunch against the tender noodles and browned beef.
Storage and reheating
Refrigerate for up to 4 days. Reheat with a small splash of water.
Serving ideas
Toss the cooked noodles through the thickened beef sauce before dividing into four portions. Add the sliced green onions at the end, as directed, rather than simmering them throughout.
Recipe card
Sesame Ground Beef Noodles
Ingredients
Method
- Cook noodles according to package directions, then drain.
- Brown the ground beef in a large skillet, breaking it apart, until it reaches 160°F (71°C). Drain excess fat.
- Add garlic and ginger for 30 seconds. Whisk soy sauce, sugar, vinegar, sesame oil, cornstarch, and water, then add to the skillet.
- Simmer for 2 minutes until glossy. Add noodles and toss until coated. Finish with green onions.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 452 kcal |
| Protein | 31.7 g |
| Fat | 13.4 g |
| Saturated fat | 4.8 g |
| Carbohydrate (including fiber) | 49.1 g |
| Fiber | 2.2 g |
| Sugar | 6.1 g |
| Sodium | 655 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Can I use spaghetti instead of Asian noodles?
Yes, spaghetti is included as an option. Follow its package directions and drain it well. Its surface and thickness differ from other noodles, so judge the finished dish by even sauce coverage rather than expecting every noodle type to look identical.
Why has the sauce turned thick or clumpy?
Starch can form small lumps if it is not dispersed before it meets the hot pan. Stir the cold sauce thoroughly before pouring. If the finished noodles look tight instead of glossy, loosen them with a little water and toss gently until the sauce spreads again.
More recipes to try: Beef and Barley Soup · Red Wine Braised Beef.
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