2 stalks green onion, diced (whites and greens separated)
1/2 cup shaved carrots
1/2 cup bean sprouts
2 red Fresno chile peppers, diced
1 cup beef stock
Mongolian sauce
Sesame seeds
Juice of 1 lime
Salt and pepper, to taste
Sriracha, for drizzle
Directions
Preheat your Blackstone griddle to medium-high heat.
Once the griddle is hot, add the ground beef. Break it up well, season with salt and pepper, and cook until browned and fully done.
Add the bean sprouts, diced Fresno chiles, shaved carrots, the white parts of the green onions, and about 1/2 cup of beef stock. Mix well and let the vegetables cook in the beef stock for a few minutes. (Reserve the green parts of the green onions for garnish.)
After the vegetables have softened, add the cooked noodles and Mongolian sauce. Squeeze the juice of one lime over the noodles and mix everything thoroughly.
To serve, place a portion of the noodle mixture in a shallow bowl or on a serving plate. Top with the reserved green onion greens, a light drizzle of sriracha, and sprinkle with sesame seeds. Enjoy!
