Ground Beef Mongolian Noodles Recipe

Ground Beef Mongolian Noodles Recipe

I’ve been making this Ground Beef Mongolian Noodles Recipe for months now, and I can honestly say it’s become my go-to weeknight dinner solution. After trying countless Asian-inspired noodle dishes, I found that this one hits the perfect balance of sweet, savory, and slightly spicy flavors that rival any restaurant version. 

What I love most is how quickly everything comes together – from start to finish, I’m plating dinner in just 20 minutes. The sauce clings beautifully to both the noodles and ground beef, creating these glossy, flavorful strands that make my family think I’ve been cooking all day. 

Ground Beef Mongolian Noodles Recipe

Ingredients Section

Let’s gather everything you’ll need for this flavorful noodle dish.

  • 1 pound lean ground beef: I prefer 90/10 lean ground beef because it provides great flavor without excess grease that could make the sauce oily
  • 4 teaspoons fresh ginger, minced: Fresh ginger is absolutely essential here; dried just won’t give you that bright, zesty kick that makes this dish authentic
  • 6 cloves garlic, minced: Use fresh garlic cloves or high-quality jarred minced garlic in water for the best flavor impact
  • 1/2 cup brown sugar: You can reduce this to 1/3 or 1/4 cup if you prefer less sweetness; I find 1/3 cup hits the sweet spot for most palates
  • 1/2 cup beef broth: Low-sodium beef broth works best to control the overall saltiness of the dish
  • 1/2 cup low-sodium soy sauce: This is crucial since hoisin sauce adds plenty of sodium; regular soy sauce will make it too salty
  • 4 tablespoons hoisin sauce: Look for this in the international aisle; it’s the key to that authentic Mongolian flavor and there’s no good substitute
  • 1/2 teaspoon black pepper: Freshly ground black pepper adds more depth than pre-ground
  • 1/2 teaspoon red pepper flakes (optional): Start with less if you’re sensitive to heat; you can always add more
  • 10 ounces noodles: Linguine, fettuccine, or spaghetti all work wonderfully; choose what your family prefers
  • 1 tablespoon cornstarch: This creates the perfect glossy thickness for the sauce
  • 2 tablespoons water: Used to create the cornstarch slurry
  • 4 medium green onions, sliced: Save some for garnish; they add a fresh pop of color and mild onion flavor
Ground Beef Mongolian Noodles Recipe Ingredients

Note: This recipe serves 8 people as written, making it perfect for families or meal prep.

Variations

  • Protein Alternatives: Swap ground beef for ground turkey, chicken, or pork for different flavor profiles. Ground turkey creates a lighter version while maintaining the same cooking method.
  • Vegetarian Option: Replace ground beef with crumbled firm tofu or plant-based ground meat. Add extra vegetables like bell peppers, snap peas, or mushrooms for more substance.
  • Spice Level Adjustments: Increase red pepper flakes to 1 teaspoon for more heat, or add a tablespoon of sriracha to the sauce mixture for extra kick.
  • Sugar-Free Version: Substitute brown sugar with sugar-free brown sugar alternative or reduce to 2 tablespoons and add 1/4 cup unsweetened applesauce.
  • Gluten-Free Adaptation: Use tamari instead of soy sauce and choose rice noodles or gluten-free pasta for a completely gluten-free meal.
  • Vegetable Boost: Add broccoli florets, snap peas, carrots, or water chestnuts during the last few minutes of cooking for extra nutrition and crunch.

Cooking Time

  • Prep Time: 5 minutes
  • Cooking Time: 15 minutes 
  • Total Time: 20 minutes

Equipment You Need

A few simple kitchen tools will help everything come together smoothly.

  • Large skillet or 5-quart braiser: For browning the ground beef and combining all ingredients with enough room to toss the noodles
  • Large pasta pot: To cook the noodles according to package directions
  • Measuring cups and spoons: For accurate ingredient measurements
  • Wooden stirring spoon: Won’t scratch your pan and is perfect for breaking up ground beef
  • Mixing bowls: For preparing the cornstarch slurry and holding cooked noodles
  • Colander: To drain the cooked pasta efficiently

How to Make Ground Beef Mongolian Noodles?

Making this delicious ground beef mongolian noodles recipe is incredibly straightforward and perfect for busy weeknights. The key to success lies in having all your ingredients prepped and ready before you start cooking, as everything moves quickly once you begin. I always start by getting my pasta water boiling first, then focus on the beef and sauce components.

Step 1: Brown the Ground Beef

Heat your large skillet over medium-high heat and add the ground beef, breaking it up with a wooden spoon as it cooks. I like to let it get nice and browned, which takes about 6-8 minutes, before adding the aromatics. During the last 2 minutes of browning, add the minced ginger and garlic, stirring constantly to prevent burning. The smell at this point is absolutely incredible and lets you know you’re on the right track.

Step 2: Cook the Noodles

While the beef is browning, bring a large pot of water to boil and cook your chosen noodles according to package directions. I recommend not salting the pasta water since our sauce will provide plenty of sodium from the soy sauce and hoisin. Once the noodles are al dente, drain them well and set aside. The timing should work out perfectly so both components are ready at the same time.

Step 3: Create the Sauce Base

Drain any excess fat from the ground beef, then return the pan to medium heat. Add the soy sauce, beef broth, brown sugar, hoisin sauce, black pepper, and red pepper flakes if using. Stir everything together and bring the mixture to a gentle simmer, allowing the flavors to meld for about 2 minutes. The sauce will start to look glossy and smell amazing as the sugar dissolves and combines with the other ingredients.

Step 4: Thicken the Sauce

In a small bowl, whisk together the cornstarch and water until smooth to create a slurry. Pour this mixture into the beef and sauce, stirring constantly as it comes to a low boil. Within 30 seconds to 1 minute, you’ll notice the sauce thickening to a beautiful glossy consistency. This step is crucial for getting that authentic restaurant-style coating that clings to every noodle.

Step 5: Combine and Finish

Add the drained noodles to the beef mixture and toss everything together using tongs or two spoons until every strand is coated with the delicious sauce. Let the noodles sit in the pan for 2-3 minutes to absorb the flavors, giving them an occasional gentle stir. Taste and adjust seasoning if needed, then serve immediately topped with sliced green onions for that fresh finishing touch.

Additional Tips for Making this Recipe Better

Here are some personal tips I’ve discovered through making this recipe countless times:

  • Fresh ginger can be grated using a microplane, which I find easier than mincing with a knife and gives better distribution throughout the dish.
  • Sometimes I need a touch more brown sugar or soy sauce depending on the brands I’m using, so adjusting at this stage prevents disappointment.
  • If the sauce becomes too thick after adding noodles, a splash of starchy pasta water helps loosen it to the perfect consistency.
  • I’ve found that letting the dish rest for 5 minutes before serving makes a huge difference.This allows the noodles to fully absorb the sauce and the flavors to meld beautifully.
  • Half go into the dish during the last minute of cooking for flavor, and half stay raw on top for that fresh crunch and color contrast.
  • I’ve discovered that using a mix of white and green parts of the scallions adds more depth. The white parts get slightly cooked while the green parts stay fresh and vibrant.

How to Serve Ground Beef Mongolian Noodles?

This dish looks absolutely stunning when served in large, shallow bowls that showcase the glossy noodles and rich sauce. I like to twirl the noodles using tongs to create an attractive nest shape, then spoon the beef mixture on top for visual appeal. Garnish generously with sliced green onions, creating both green and white rings for color contrast.

For a restaurant-style presentation, serve with chopsticks alongside regular forks to give diners options. A small dish of extra red pepper flakes on the side allows people to adjust the heat level to their preference. I sometimes add a sprinkle of sesame seeds for extra visual appeal and a subtle nutty flavor.

Ground Beef Mongolian Noodles Recipe

Nutritional Information

Here’s the approximate nutritional breakdown per serving of this satisfying ground beef mongolian noodles recipe:

  • Calories: 309 per serving
  • Protein: 19 grams
  • Carbohydrates: 49 grams 
  • Fat: 4 grams

Make Ahead and Storage

This recipe keeps well, making it ideal for meal prep.

Refrigerator Storage

This dish keeps beautifully in the refrigerator for up to 4 days when stored in an airtight container. The flavors actually continue to develop and meld together, making leftovers incredibly delicious.

Freezing Instructions

You can freeze the completed dish for up to 3 months in freezer-safe containers, though the noodle texture will be softer after thawing. For best results, freeze just the beef and sauce mixture, then cook fresh noodles when ready to serve.

Reheating Methods

For best results, reheat in a large skillet over medium heat with a splash of beef broth or water. Microwave reheating works but can make noodles chewy, so I add a tablespoon of water and cover the dish while microwaving in 30-second intervals.

Why You’ll Love This Recipe?

This ground beef mongolian noodles recipe has become a family favorite for so many wonderful reasons:

  • Lightning-fast preparation – With just 20 minutes from start to finish, this recipe saves the day when you need a satisfying dinner without the time investment of complex cooking techniques.
  • Budget-friendly ingredients – Using ground beef instead of expensive flank steak makes this an economical choice that doesn’t sacrifice any of the authentic Mongolian flavors you’re craving.
  • Kid-approved flavors – The sweet and savory sauce appeals to even picky eaters, while adults appreciate the depth of flavor from fresh ginger and garlic that makes it restaurant-quality.
  • Incredible versatility – This recipe serves as a perfect base for adding your favorite vegetables, adjusting spice levels, or swapping proteins to match dietary preferences and what you have available.
  • Impressive presentation – Despite being simple to make, this dish looks and tastes like something from your favorite Asian restaurant, making it perfect for casual entertaining or treating yourself to something special on a regular Tuesday night.

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