Whenever I need a quick, easy, but really delicious meal, I make these Mongolian ground beef noodles. I recipe tested this a few times because I wanted the sauce to be very saucy and I think my recipe achieves that!
What Are Mongolian Ground Beef Noodles?
This is a fun spin on classic Mongolian beef, which is really a Chinese American restaurant dish rather than anything traditionally Mongolian. Instead of a cut of beef, this uses ground beef and tosses it with noodles in a sweet and savory soy based sauce.
Why You'll Love These Mongolian Ground Beef Noodles
- Ready in less than thirty: Easy, delicious and ready in less than thirty minutes.
- Budget friendly: Ground beef and pantry staples do all the heavy lifting here.
- One pan wonder: Everything comes together in a single skillet, so cleanup is a breeze.
Equipment You'll Need
- Large skillet
- Pot for boiling noodles
- Mixing bowl or measuring cup
- Spatula
- Tongs
Ingredients for Mongolian Ground Beef Noodles
Noodles and Beef
- Noodles: You can use any dry noodles of choice like wheat, spaghetti, linguini, etc. I used high-protein noodles for a slight nutrient boost.
- Avocado oil
- Ground beef: I recommend using 90% or leaner beef so the sauce is less oily.
- Garlic
- Ginger
- Green onions
- Salt
- Sesame seeds
Mongolian Sauce
- Soy sauce
- Brown sugar
- Hoisin sauce: This thick, sweet and savory Chinese sauce gives the glaze its deep, glossy richness.
- Low sodium beef broth
- Sesame oil
- Red pepper flakes
- Corn starch
Customizations
- Swap the protein: Ground turkey or pork work well for this recipe too.
- Change up the noodles: Rice noodles, udon, or even spaghetti work great depending on what you have.
- Sneak in veggies: Broccoli, mushrooms, spinach, shredded carrots, or bell peppers bulk it up nicely.
How to Make Mongolian Ground Beef Noodles
Cook the Noodles
Cook the noodles according to the package until al dente. Drain, then rinse under cold water for 10-15 seconds to remove excess starch and set aside.
Whisk the Mongolian Sauce
In a bowl or measuring cup, whisk together the soy sauce, brown sugar, hoisin sauce, low sodium beef broth, sesame oil, red pepper flakes, and corn starch until smooth. Set aside.
Brown the Beef
Heat the avocado oil in a large skillet over medium high heat. Add the ground beef, break it up with a spatula, and cook until browned and cooked through, about 2-3 minutes.
Include the Aromatics
Add the garlic, ginger, and chopped green onions and cook for 30-60 seconds, until fragrant and slightly softened.
Simmer the Sauce
Pour in the sauce and stir to coat the beef evenly. Bring to a simmer and cook for a few minutes, stirring frequently, until the sauce thickens and turns glossy. Taste and adjust with salt as needed.
Toss It All Together
Add the noodles and give everything a quick stir, then remove from heat. Garnish with sesame seeds and more chopped green onions.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or the microwave with a splash of water or broth to loosen the sauce back up.
Tips to Make the Perfect Mongolian Ground Beef Noodles
- Rinse those noodles: A quick cold rinse keeps them from clumping into one sad noodle brick.
- Let the sauce reduce: Give it a minute to thicken and go glossy before the noodles join the party.
Frequently Asked Questions (FAQs)
Can I make Mongolian ground beef noodles ahead of time?
Yes, they reheat really well. I like to keep the noodles and sauced beef together, then warm it with a splash of water or broth so it does not dry out.
What noodles work best?
You can use any noodles you prefer! Ramen, wheat noodles, linguini, and spaghetti all work, so use whatever is in your pantry. I like this dish with high-protein noodles for an added nutrient boost.
Are these Mongolian ground beef noodles spicy?
It has a gentle heat from the red pepper flakes. Cut back or leave them out for a mild spice flavor or add more if you like real heat.
Can I use a different ground meat?
Definitely. Ground turkey or pork all taste great here, so feel free to use what you have on hand.
Related Recipes You'll Love
- Peanut Gochujang Chili Noodles
- Japchae (Korean Glass Noodle Stir-Fry)
- Creamy Peanut Chili Noodles
- Garlic Butter Noodles
- Spicy Dan Dan Noodles
Mongolian Ground Beef Noodles
Equipment
Ingredients
Noodles and Beef
- 8 oz dry noodles wheat, ramen, spaghetti, linguini
- 1 tablespoon avocado oil
- 1 pound ground beef 90% or leaner
- 3 cloves garlic minced
- 1 tablespoon minced ginger
- 2 green onions chopped
- Pinch of salt adjust to taste
- Sesame seeds garnish
- Chopped green onions garnish
Mongolian Sauce
- ⅓ cup soy sauce
- ¼ cup brown sugar
- ¼ cup hoisin sauce
- ⅔ cup low-sodium beef broth
- 1 teaspoon sesame oil
- 1 teaspoon red pepper flakes
- 1.5 tablespoon corn starch
Instructions
- Cook noodles according to package until al dente. Drain, then rinse under cold water for 10-15 seconds to remove excess starch and set aside.8 oz dry noodles
- Make the Mongolian sauce by whisking together the soy sauce, brown sugar, hoisin sauce, low-sodium beef broth, sesame oil, red pepper flakes, and corn starch in a bowl or measuring cup until smooth. Set aside.⅓ cup soy sauce, ¼ cup brown sugar, ¼ cup hoisin sauce, ⅔ cup low-sodium beef broth, 1 tsp sesame oil, 1 tsp red pepper flakes, 1.5 Tbsp corn starch
- Heat the avocado oil in a large skillet over medium-high heat. Add the ground beef, break it up with a spatula, and cook until browned and cooked through, about 2-3 minutes.1 Tbsp avocado oil, 1 pound ground beef
- Add the garlic, ginger, and chopped green onions and cook for 30-60 seconds, until fragrant and slightly softened.3 cloves garlic, 1 Tbsp minced ginger, 2 green onions
- Pour in the sauce and stir to coat the beef evenly. Bring to a simmer and cook for a few minutes, stirring frequently, until the sauce thickens and turns glossy. Taste and adjust with salt as needed.Pinch of salt
- Add the noodles and give everything a quick stir, then remove from heat. Garnish with sesame seeds and more chopped green onions.Sesame seeds, Chopped green onions
Debra says
Yummo
Elizabeth Villalpando says
Delicious, I do like with rice thick noodles
Herman says
thick rice noodles work great with this!
Elizabeth Villalpando says
Delicious, rather buy it already made, but it's good to know the recipe
Herman says
thanks! it's a little harder to find this at restaurants I find but super easy to make regardless
Lesley says
Thank you so much for sending it to me! That was so yummy. I made it tonight!
Herman says
so glad you loved it!
Julie Clarkson says
I made this. I didn’t have any ground beef so I used sausage meat and I put a couple of chilies in it and with the ginger it was so banging hot and spicy and sweet and delicious my husband and I both loved it ❣️❣️❣️❣️❣️❣️❣️❣️❣️❣️❣️❣️❣️❣️
Herman says
so glad you loved it, thanks for the review!
mtblacek says
Excellent recipe. Everyone loved it. Thanks!
Herman says
so happy to hear this!
mtblacek says
Excellent.
gab_pil says
Extremely simple, quick and very tasty. I doubled the recipe, divided into 5 servings (used brown sweetener, light soy sauce and roasted beef base for the beef stock) and it clocks at around 400-430 calories per serve. I ate that over a cup of cauliflower rice.
INCREDIBLE. That's going straight into my rotations for weight loss. Thanks a lot for sharing the recipe!
Herman says
no problem and so happy you loved this one!