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One-Pan Mongolian Beef Tagliatelle
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One-Pan Mongolian Beef Tagliatelle

35 minServes 3Nutri-Score C€€
from @on_todays_bake124 imports1 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • minced beefMeat250 g
  • tagliatelleGrains250 g
  • cumin (ground)Spices2 g
  • paprikaSpices2 g
  • oregano (dried)Spices1 g
  • black pepper (ground)Spices1 g
  • all-purpose seasoningSpices3 g
  • soy saucePantry45 ml
  • hoisin saucePantry15 ml
  • brown sugarPantry25 g
  • garlic (minced)Produce5 pieces
  • onion (diced)Produce1 piece
  • ginger (grated)Produce2 g
  • cornflour (mixed with water)Pantry3 g
  • beef stockPantry250 ml
  • cooking oilPantry15 ml
  • spring onion (sliced)Produce3 pieces
  • chilli flakes (optional)Spices1 g

per serving

Nutrition

495kcal

Carbs
68 g
Proteins
24 g
Fat
14 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • wooden spoon

step by step

Method

  1. Cook the pasta

    • Bring a saucepan of salted water to the boil and cook the tagliatelle until just shy of al dente.
    • Drain, reserving a little of the cooking water.
    Step 1

  2. Brown the beef

    • Heat the cooking oil in a large frying pan over high heat.
    • Add the minced beef and fry until browned, breaking it up with a spoon.
    Step 2

  3. Add the aromatics and spices

    • Add the diced onion and cook until softened.
    • Stir in the minced garlic, grated ginger, cumin, paprika, oregano, all-purpose seasoning and black pepper.
    Step 3

  4. Build the sauce

    • Pour in the soy sauce, hoisin sauce and beef stock, then stir in the brown sugar.
    • Bring to a simmer and let it reduce slightly.
    Step 4

  5. Thicken and combine

    • Stir in the cornflour slurry and simmer until the sauce thickens.
    • Add the cooked tagliatelle and toss to coat, loosening with a splash of pasta water if needed.
    Step 5

  6. Finish and serve

    • Scatter over the sliced spring onions.
    • Add chilli flakes or chilli oil if you like and serve hot.
    Step 6
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