1-First Step: Mise en place (Prep like a pro) Gather all ingredients and measure them out. Slice green onions and set aside for garnish. If you plan to add vegetables, chop them now so everything moves quickly once the skillet is hot. Fill a pot with water for the rice noodles and set it on high heat so it’s ready when you need it.

2-Second Step: Cook the noodles Bring a large pot of water to a boil and cook 8 ounces wide rice noodles according to package instructions. Wide rice noodles typically take 4 to 6 minutes, depending on thickness. When done, drain and rinse under cold water to stop cooking and prevent sticking. Set aside in a bowl and toss with a little oil if you won’t be using them immediately.

3-Third Step: Brown the ground beef Heat a large skillet or wok over high heat. Add 1 pound lean ground beef and break it into small pieces with a spatula. Cook until browned, about 4 to 6 minutes, stirring frequently. Drain excess grease from the pan to keep the texture light and prevent the sauce from becoming oily.

4-Fourth Step: Add aromatics Lower the heat to medium-high. Add 1 tablespoon minced garlic and 1 teaspoon ground ginger to the beef. Cook for about 1 minute until fragrant, stirring constantly so garlic does not burn. This step builds the aromatic foundation of the sauce.

5-Fifth Step: Make the sauce base Stir the following into the skillet with the beef: 1/2 cup low sodium soy sauce, 1/2 cup beef broth, 1/4 cup brown sugar, 1/4 cup hoisin sauce, 1/2 teaspoon black pepper, and 1/2 teaspoon red pepper flakes if you want heat. Mix well so sugar dissolves and flavors combine. Bring the mixture to a gentle simmer.

6-Sixth Step: Thicken the sauce In a small bowl, mix 2 tablespoons cornstarch with about 2 tablespoons cold water to form a smooth slurry. Stir the slurry into the skillet while stirring constantly. Bring the sauce to a low boil and cook for 1 to 2 minutes until it thickens and becomes glossy. Keep stirring to avoid lumps and to ensure even thickening.

7-Seventh Step: Toss noodles with the sauce Add the cooked rice noodles to the skillet. Using tongs or two large spoons, toss the noodles thoroughly to coat them with the sauce and beef. If the pan seems crowded, warm the noodles in batches. Let the noodles sit off the heat for a couple of minutes so they soak up more flavor.

8-Final Step: Serve and garnish Remove the skillet from heat. Plate the Mongolian Beef Noodles and garnish with 4 sliced green onions and 1 tablespoon sesame seeds if using. Serve warm. This dish pairs well with steamed veggies or a simple cucumber salad.