The first time I whipped up Mongolian Ground Beef Noodles, I was looking for something quick, hearty, and a little different from the usual spaghetti routine. I had some ground beef in the fridge and a craving for something with bold, Asian-inspired flavor. I remembered the sweet-savory punch of Mongolian beef from my favorite takeout spot and thought—why not simplify it with pantry staples and noodles?
After just one test run, it became a weeknight regular in our household. The rich garlic-ginger sauce, slightly sweet with a touch of heat, clings to the noodles and crumbles of beef perfectly. Plus, it comes together in under 30 minutes, making it ideal for busy nights. I’ve since played with variations, added veggies, and refined the sauce—this version is the one I come back to again and again.
Whether you’re cooking for picky eaters, trying to stretch your grocery budget, or just want something satisfying in a hurry, this dish delivers comfort and flavor in every bite.
Why You’ll Love This Recipe
- Quick and easy: Ready in about 25 minutes
- Budget-friendly: Uses ground beef and basic pantry ingredients
- Family-approved: Kids love the sweet-savory sauce
- Customizable: Add your favorite vegetables or swap the noodles
- One-pan convenience: Easy cleanup and minimal mess
Ingredients You’ll Need
Main Ingredients
- Ground beef (1 lb): Use 85/15 or 90/10 lean ground beef for a balance of flavor and less grease.
- Noodles (8 oz): Lo mein, spaghetti, ramen, or rice noodles all work well. Use what you have on hand.
- Garlic (4 cloves, minced): Essential for deep flavor.
- Ginger (1 tablespoon, grated): Adds warmth and authenticity.
- Green onions (4, sliced): For garnish and a fresh bite.
Mongolian Sauce
- Soy sauce (⅓ cup): Low-sodium is preferred to keep it from getting too salty.
- Brown sugar (¼ cup): Gives the dish its signature sweetness and caramelizes beautifully.
- Hoisin sauce (2 tablespoons): Adds umami and depth.
- Beef broth or water (⅓ cup): Helps create a silky sauce.
- Cornstarch (1 tablespoon): Thickens the sauce.
- Sesame oil (1 teaspoon): A small amount goes a long way to add aroma and richness.
- Red pepper flakes (optional, ¼ tsp): For a little heat, if desired.
Optional Add-ins
- Shredded carrots, bell peppers, or snap peas for added color and crunch
- Crushed peanuts or sesame seeds for garnish
How to Make Mongolian Ground Beef Noodles
Step 1: Cook the Noodles
Bring a pot of salted water to a boil and cook your noodles according to the package directions. Drain and set aside.
Pro tip: Toss the noodles with a tiny bit of oil to prevent sticking while you prep the beef and sauce.
Step 2: Brown the Ground Beef
In a large skillet or wok over medium-high heat, cook the ground beef until browned and fully cooked, breaking it up into crumbles with a wooden spoon. Drain excess grease if needed.
Step 3: Sauté Garlic and Ginger
Add the minced garlic and grated ginger to the skillet with the beef. Stir for 1–2 minutes until fragrant.
Why it matters: Sautéing the aromatics with the beef builds a flavor base that elevates the whole dish.
Step 4: Make the Sauce
In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, beef broth, sesame oil, and red pepper flakes. In a separate small cup, stir the cornstarch with 1–2 tablespoons of water to make a slurry, then stir it into the sauce.
Step 5: Combine Everything
Pour the sauce over the beef and stir well. Let it simmer for 2–3 minutes, until slightly thickened. Add the cooked noodles and toss to coat evenly in the sauce.
Optional: Add cooked or steamed vegetables at this stage if using.
Step 6: Garnish and Serve
Top with sliced green onions and sesame seeds or crushed peanuts, if desired. Serve hot.
Expert Tips for the Best Results
- Don’t overcook the garlic and ginger. They should be fragrant, not browned, to avoid bitterness.
- Use fresh ginger if possible. It adds much more flavor than powdered.
- Toss noodles in the sauce quickly. This prevents them from clumping and ensures even coating.
- Double the sauce. If you like extra sauce for soaking into rice or noodles, make 1.5x or 2x the sauce recipe.
- Use a wok or large skillet. This gives you enough space to toss everything without overcrowding.
Variations and Substitutions
- Ground meat: Swap ground beef for ground turkey, chicken, or pork for a lighter version.
- Low-carb: Use spiralized zucchini noodles or shirataki noodles.
- Gluten-free: Use tamari instead of soy sauce and gluten-free noodles.
- Spicy: Add sriracha, gochujang, or a few slices of fresh chili.
- Vegetarian: Use crumbled tofu or plant-based ground “beef.”
Serving Suggestions
Mongolian Ground Beef Noodles are delicious on their own, but here are a few ideas to round out the meal:
- With steamed broccoli or bok choy
- Paired with egg rolls or spring rolls
- Served over jasmine or brown rice instead of noodles
- Topped with a fried egg for a hearty lunch
This dish is great for weeknights, meal prep, or even as an easy dish for casual guests.
Storage and Reheating
Refrigerator: Keep any extra food in a tight box for up to 4 days.
Freezing: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Microwave with a splash of water to loosen the sauce, or warm on the stove over medium heat.
Recipe FAQs
What kind of noodles should I use?
You can use lo mein noodles, spaghetti, ramen, rice noodles, or even linguine. Choose a noodle that holds sauce well and is easy to toss.
Can I use ground turkey instead of beef?
Absolutely. Ground turkey is a great leaner substitute. Just be sure to add a little extra seasoning for depth.
Can I make this dish ahead of time?
Yes, it stores and reheats well. If making ahead, slightly undercook the noodles so they don’t get mushy when reheated.
Is this dish spicy?
Only mildly so, and the spice is optional. You can omit red pepper flakes or add more if you like it hot.
What’s the difference between Mongolian beef and this version?
Traditional Mongolian beef uses thin-sliced flank steak, but this version simplifies the process using ground beef and noodles for a faster, more accessible dinner.
Nutrition Information (Approximate per serving, based on 4 servings)
- Calories: 520
- Protein: 26g
- Carbohydrates: 45g
- Fat: 28g
- Fiber: 2g
- Sugar: 10g
- Sodium: 940mg
If you’re craving bold flavor but short on time, this Mongolian Ground Beef Noodles recipe is the answer. It’s rich, satisfying, and incredibly easy to throw together with ingredients you probably already have in your kitchen. Whether you’re cooking for one, feeding a family, or looking to impress with minimal effort, this dish hits all the marks.
Tried this recipe? Tell me how it went in the comments below. Don’t forget to rate it and share with a friend who loves quick and flavorful meals.
Mongolian Ground Beef Noodles
Ingredients
- 1 lb ground beef
- 8 oz noodles like spaghetti or lo mein
- 2 tbsp vegetable oil
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup beef broth or water
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tsp red pepper flakes optional, for spice
- 1 cup shredded carrots
- 3 green onions chopped
- 2 tbsp cornstarch + 2 tbsp water slurry for thickening, if needed
- Sesame seeds for garnish
- Salt and pepper to taste
Instructions
- Cook the Noodles: Boil your noodles according to package instructions, drain, and set aside.
- Brown the Beef: In a large skillet, cook the ground beef over medium heat until browned and cooked through. Drain excess fat if necessary.
- Make the Sauce: In a small bowl, whisk together soy sauce, brown sugar, beef broth, cornstarch, garlic, ginger, sesame oil, and red pepper flakes.
- Combine Everything: Pour the sauce into the skillet with the beef. Let it simmer for 2-3 minutes until it thickens.
- Add Noodles: Toss the cooked noodles into the skillet, mixing well to coat them in the sauce.
- Finish and Garnish: Stir in the green onions and sprinkle with sesame seeds or your preferred toppings
Notes
- Noodle Options: You can use spaghetti, lo mein, ramen, or even rice noodles for this dish. Pick your favorite or what you have on hand!
- Protein Swap: Try ground turkey, chicken, or even tofu for a different twist.
- Vegetable Add-Ins: Add bell peppers, broccoli, snap peas, or baby spinach for extra nutrients and color.
- Sauce Thickness: If you like a thicker sauce, use the cornstarch slurry (2 tbsp cornstarch + 2 tbsp water). Add it slowly and stir until the sauce reaches your desired consistency.
- Spice Level: For a little heat, increase the red pepper flakes or add a dash of sriracha or chili garlic sauce.
- Meal Prep Friendly: This dish reheats well, making it great for leftovers or meal prepping for lunch the next day.