Craving your favorite Asian takeout but don’t want to leave the house? These Mongolian ground beef noodles are your solution!
Succulent ground beef, silky noodles, and aromatics are all coated in a glossy, umami-rich sauce.
Every bite delivers the perfect balance of sweet and savory, satisfying your cravings.
Quick, convenient, and full of flavor, this dish will become your new weeknight hero!
Why You’ll Love These Mongolian Ground Beef Noodles
Quick & Easy: Ready in 20 minutes or less, you get a takeout-worthy meal with simple ingredients.
Umami-Packed: Soy sauce, hoisin, and brown sugar create a rich, savory sauce, coating each noodle with a deeply satisfying flavor.
One-Pan Wonder: With minimal cookware required, cleanup is a breeze.
Customizable: Spice the recipe up, swap the noodles, or add additional vegetables to make it your own.
Ingredients
- Dried Noodles: Choose any kind you like. I prefer Asian-style noodles like udon or lo mein, but Italian pasta is a great substitute.
- Salt: It enhances all the flavors.
- Ground Beef: The budget-friendly ingredient adds a hearty texture and rich savory flavor. For the best results, use 80% lean.
- Garlic and Ginger: These aromatics take the dish up a notch! Fresh garlic adds pungency, while ginger adds a warm, spicy note.
- Low-Sodium Soy and Hoisin Sauce: Soy sauce is used for saltiness and umami, and hoisin is used for sweetness and complexity.
- Dark Brown Sugar: It balances the savory elements with its sweet molasses flavor.
- Beef or Chicken Broth: It adds depth and creates a more complex sauce. Either option works well.
- Sesame Oil: It imparts a distinctive nutty flavor and prevents the noodles from sticking.
- Cornstarch: It acts as a thickening agent when mixed with water to create a slurry.
- Green Onions and Sesame Seeds: The finishing touch! The added flavor and texture make all the difference.
How to Make Mongolian Ground Beef Noodles
These Mongolian ground beef noodles taste like you ordered takeout from your favorite spot! They’re absolutely delish, yet simple enough for a busy weeknight.
Just follow these easy steps.
1. Cook the noodles. Cook the noodles according to the package instructions. Drain and toss lightly with sesame oil. Set aside.
2. Brown the beef. In a large skillet, cook the brown beef over medium-high heat until browned. Drain any excess grease.
3. Add the aromatics. Add garlic, ginger, and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant.
4. Make the sauce. Whisk together the soy sauce, brown sugar, broth, hoisin sauce, and sesame oil in a bowl. Pour the sauce into the skillet. Stir and simmer.
5. Thicken the sauce. Mix the cornstarch and water. Gradually pour it into the skillet. Cook for 2-3 minutes until the sauce thickens.
6. Add the noodles. Add the cooked noodles and toss everything together.
7. Garnish and serve. Top with sliced green onions and sesame seeds. Serve immediately.
Tips for the Best Mongolian Ground Beef Noodles
Like any stir-fry, this Mongolian ground beef recipe is quick and easy. But to take it from homemade to takeout status, follow these tips.
- Use what you’ve got. Use whatever noodles you have on hand: lo mein, udon, fettucini, linguine, or even spaghetti.
- Aim for al dente. Slightly undercook the noodles by 1-2 minutes to avoid a mushy consistency. They will continue to cook when mixed with the sauce and beef.
- Swap the beef. For a more traditional Mongolian beef, use flank steak instead of ground beef. You could also try ground turkey or pork.
- Kick lumps to the curb. Be sure to fully dissolve the cornstarch in water before adding it to the sauce. This will help avoid lumps and achieve a smooth consistency.
- Double your pleasure. If you prefer saucier noodles or use pasta that readily absorbs liquid, consider doubling the sauce ingredients.
- Try tasty add-ins. Add veggies like broccoli, bell peppers, or snap peas. You can also add crushed peanuts or cashews for crunch.
How to Store
Leftovers are best enjoyed within a few days. Although, I doubt that will be a problem!
To Store: Transfer cooled leftovers to an air-tight container. Refrigerate for up to 3 days. I don’t recommend freezing these noodles, as the sauce won’t be the same.
To Reheat: Reheat leftovers in a skillet over medium heat, stirring occasionally. Add a splash of broth or water to loosen the sauce if needed. Or microwave in short intervals, stirring between each, until heated through.
Mongolian Ground Beef Noodles
4
servings15
minutes15
minutes749
These Mongolian ground beef noodles feature tender noodles and savory ground beef in a glossy umami sauce. It’s a quick and easy meal, perfect for weeknights!
Ingredients
- For the Noodles:
12 ounces dried noodles (lo mein, udon, linguine or spaghetti)
Water for boiling
1 teaspoon salt
1 teaspoon sesame oil (to toss with noodles)
- For the Ground Beef:
1 pound ground beef (80% lean or higher)
1 tablespoon vegetable oil (optional, if the beef is very lean)
4 cloves garlic, minced
1-inch piece fresh ginger, grated (or 1 tsp ground ginger)
1/4 teaspoon red pepper flakes (optional, for heat)
- For the Sauce:
1/2 cup low-sodium soy sauce
1/4 cup dark brown sugar
1/2 cup beef or chicken broth
3 tablespoons hoisin sauce
1 tablespoon sesame oil
1 1/2 tablespoons cornstarch + 1 1/2 tbsp water (slurry for thickening)
- For Garnish and Texture:
4 green onions, sliced
2 teaspoon sesame seeds
Instructions
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain, toss lightly with sesame oil, and set aside.
- Heat a large skillet or wok over medium-high heat. If using lean beef, add 1 tablespoon of oil to prevent sticking. Add the ground beef and cook, breaking it up with a wooden spoon, until browned. Drain excess grease if necessary.
- Add the garlic, ginger, and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant.
- In a bowl, whisk together the soy sauce, brown sugar, broth, hoisin sauce, and sesame oil. Pour the sauce into the skillet with the beef. Stir well to coat and bring to a simmer.
- Mix the cornstarch and water to create a slurry. Gradually pour it into the simmering sauce while stirring. Cook for 2-3 minutes until the sauce thickens to your desired consistency.
- Add the cooked noodles to the skillet. Toss everything together until the noodles are evenly coated with the sauce.
- Top with sliced green onions and sesame seeds as garnish. For an extra kick, add a sprinkle of red pepper flakes if desired. Serve immediately and enjoy!
