Hey everyone, I’m Flo and we’re all about simple food, simple faith. We’re making something super simple today, Mongolian ground beef, spaghetti.

Why You’ll Love This

I was wanting the flavors of Mongolian beef, but I also wanted pasta, so we’re using spaghetti today because I really like the texture.
Food is expensive, so even when you’re cooking at home trying to find something recently priced, this is one of those recipes that’s under 10 bucks for sure, however much you’re paying for a pound of ground beef and a package of spaghetti and everything else is like a few cents here or there if you have the ingredients already on hand.

Ingredients

• two cloves of garlic
• one pound of spaghetti

For the Sauce:

• one and a half cups of beef broth
• three tablespoons of sugar
• four tablespoons of light soy sauce
• two tablespoons of dark soy

For the Cornstarch Slurry:

• two tablespoons of cornstarch
• two tablespoons of water

For Cooking:

• two tablespoons of avocado oil
• a pound of lean ground beef
• red crushed chili flakes

For Garnish:

• some roasted sesame seeds
• some cilantro

Instructions

1. Chop up two cloves of garlic.
2. You can put them through a garlic press.
3. Get a pot of water boiling for the spaghetti at the same time.
4. Get my cornstarch slurry ready, so two tablespoons of cornstarch and two tablespoons of water, room temperature or cool water.
5. Put this on medium high heat.
6. I’m using a wok because I’m going to add the spaghetti to the sauce in the wok and stir it up.
7. Once you see that wisp of smoking at your oil, I’m using two tablespoons of avocado oil today.
8. Add a pound of lean ground beef.
9. Flatten it out, let it sear on one side or a minute or two before flipping over.
10. Cook it through, just until it’s no longer pink.
11. Once the beef is cooked, push it to the side, let this liquid drain to the center and let the liquid evaporate and the oils can stay at the bottom.
12. I’m adding my garlic.
13. Add a little bit more of the red crushed chili flakes.
14. Put that for about 20 to 30 seconds.
15. Next we’re going to add our sauce.
16. Bump up the heat and get that to a boil.
17. Once the liquid starts to simmer, add your cornstarch.
18. Just going to add about 3-quarters of it.
19. It thickens up a little.
20. I think I’ll need the rest of it, so I’m going to add the rest of it.
21. Let it simmer.
22. Just drain my pasta.
23. Adding that straight into the wok.
24. I’m going to turn this heat back down to a medium low.
25. Turning off the heat.
26. I’m just going to plate some of it.
27. Top it with some roasted sesame seeds.
28. Garnish it with some cilantro.

Cooking Tips

You can use any type of noodles for this dish.
You can adjust the sugar accordingly.
Dark soy is going to add the color.
May or may not need all of the cornstarch slurry.
If you don’t have a wok you use a large frying pan or even a large Dutch oven.
Just a neutral tasting oil would work best.
I didn’t marinate the beef, usually when I’m using ground beef and I’m making a sauce, I find that there’s no need to marinate the meat because it will still absorb a lot of the sauce.
It’s okay if the beef comes back in.
You do want the pasta to cook in there for about a minute.
If you want a more heat, more chili.

Serving Suggestions

This will serve a family of four, maybe even with some leftovers.
Feed for, or even less people, if your people eat a lot of food, and you have love tours.

I think it’s a winner. Awesome. Thanks dude. We are all, simple, inexpensive meals, this is it.