🍜 High-Protein Mongolian Ground Beef Noodles

🧾 Ingredients (serves 3–4)

Protein & base

• 300–400 g lean ground beef (10–15% fat)
• 250–300 g noodles (egg noodles, ramen, or whole wheat spaghetti)

Sauce

• 1/3 cup low-sodium soy sauce
• 2–3 tbsp brown sugar or honey
• 1 tbsp hoisin sauce (optional but adds depth)
• 1 tbsp oyster sauce (optional)
• 3–4 cloves garlic (minced)
• 1 tsp fresh ginger (grated)
• 1/2 cup beef broth or water
• 1 tsp cornstarch + 2 tbsp water (slurry for thickening)

Veggies (optional but recommended)

• 1 cup sliced bell peppers
• 1/2 cup carrots (julienned)
• 2–3 green onions (for garnish)

For cooking

• 1–2 tbsp oil (olive or sesame oil)

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👨‍🍳 Instructions

1. Cook noodles
   Boil noodles according to package instructions. Drain and set aside.
2. Brown the beef
   Heat oil in a large pan or wok. Add ground beef and cook until browned. Break it apart as it cooks. Drain excess fat if needed.
3. Add aromatics
   Stir in garlic and ginger. Cook for 30–60 seconds until fragrant.
4. Make the sauce
   Add soy sauce, brown sugar, hoisin, oyster sauce, and beef broth. Stir well.
5. Thicken sauce
   Add cornstarch slurry and simmer for 2–3 minutes until slightly thickened.
6. Add veggies
   Toss in bell peppers and carrots. Cook 3–5 minutes (keep them slightly crisp).
7. Combine with noodles
   Add cooked noodles and toss everything until well coated in sauce.
8. Finish & serve
   Top with green onions and a sprinkle of sesame seeds if you like.

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💪 Protein Boost Tips

• Use extra-lean ground beef for higher protein-to-fat ratio
• Add edamame or extra veggies for fiber + volume
• Mix in egg whites while stir-frying for additional protein
• Swap noodles for protein pasta or high-protein noodles if available

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🧊 Storage

• Fridge: up to 3–4 days
• Reheat with a splash of water or broth to loosen sauce