Beef · Cooking · Food · Recipes

Mongolian Meatballs

The only Chinese food I’ve ever cooked at home came frozen in a box. Not that that’s a bad thing because, let’s be honest, Chinese food is good no matter how it’s cooked.

I’ve never been a fan of the Mongolian beef dish you get at a restaurant. The beef texture is weird and the flavor is equally weird. This recipe uses meatballs instead and there’s nothing weird about it!

Here’s what you need:

  • 2 teaspoons cooking oil, divided
  • 1 pound meatballs
  • 2 teaspoons ginger
  • 3/4 cup chicken broth
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons hoisin sauce
  • 3 packs ramen
  • 2 teaspoons minced garlic
  • Onion powder, salt, pepper and red pepper flakes

You’re going to cook your meatballs first.

Heat a large skillet over medium heat. Add 1 teaspoon of oil to the skillet and add in your meatballs, garlic, onion powder, salt, pepper and red pepper flakes. Toss for about two minutes. Remove from heat and set aside.

Next, boil a large pot of water and cook your ramen.

While the noodles are boiling, add a teaspoon of oil to your already-hot skillet. Add in ginger and mix well. Add in the chicken broth, soy sauce, brown sugar and hoisin sauce. Stir well with a whisk and simmer for a few minutes.

Hoisin sauce is a sweet and spicy sauce found in the Chinese food section of your grocery store.

Add the meatballs to the sauce mixture. Stir until well coated.

Cover and cook for about 10 minutes.

When your noodles are finished, add them to the skillet.

Stir the noodles in well until they’re well coated.

The delicious concoction comes out with a sweet, spicy, garlicky flavor that will blow your mind.

Pair it with some egg rolls and you’re good to go!

Now… all I can say is T. G. I. F. Can I get an amen?!


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