Mongolian Ground Beef Noodles are the kind of dinner I make when I want something saucy and satisfying without spending much time at the stove. Tender noodles get tossed with browned ground beef and a sweet-savory sauce that coats everything instead of pooling at the bottom of the bowl.
Using ground beef keeps this much simpler than recipes that require slicing and searing steak. It cooks quickly, picks up plenty of flavor from the sauce, and gets into every forkful of noodles.
This is a particularly useful recipe for busy weeknights when everyone is hungry and dinner needs to happen quickly. Most of the ingredients are pantry staples, and the entire meal can be ready in roughly 30 minutes.
The sauce is rich, slightly sweet, garlicky, and balanced with soy sauce. You can easily adjust the sweetness or heat, which is helpful when you’re cooking for people with different tastes.
Why Ground Beef Works So Well Here
Ground beef may not be the traditional choice for Mongolian-style dishes, but it’s excellent for a quick noodle dinner. You don’t have to marinate anything or worry about thinly slicing beef against the grain.
Browning the meat properly is important. Let it sit against the hot skillet for a moment before breaking it apart so you get some caramelized edges rather than simply steaming the beef.
The noodles soak up the sauce while the small pieces of beef cling to them. That means you get a good balance of noodles, meat, and sauce in every serving.
It’s also easy to adjust the consistency. A splash of reserved noodle water loosens a sauce that’s gotten too thick, while an extra minute in the skillet helps a thin sauce cling better.
Ingredients You’ll Need
Ground Beef
Lean ground beef works nicely because there’s usually less grease to drain. An 85–90% lean beef still has enough fat to stay flavorful without making the finished noodles oily.
Noodles
Lo mein, linguine, spaghetti, or another long noodle can work. Choose something sturdy enough to handle being tossed with the beef and sauce.
Cook the noodles just until al dente since they’ll spend another minute or two in the skillet.
Soy Sauce
Soy sauce provides most of the salty, savory flavor. Low-sodium soy sauce is useful because it gives you more control over the final seasoning.
Brown Sugar
Brown sugar creates the familiar sweet-savory balance in the sauce. You can reduce it slightly if you prefer your noodles less sweet.
Garlic And Ginger
Fresh garlic and ginger add plenty of flavor without needing a long list of seasonings. Grate or mince them finely so they disappear into the sauce.
Cornstarch
A small amount of cornstarch thickens the sauce enough to coat the noodles. Mix it with liquid before adding it so you don’t end up with lumps.
How To Make Mongolian Ground Beef Noodles
Cook The Noodles
Bring a large pot of salted water to a boil and cook the noodles according to the package directions until just al dente.
Before draining, save a little pasta water. It’s useful later if your sauce becomes thicker than you’d like.
Brown The Ground Beef
Heat a large skillet over medium-high heat and add the ground beef.
Let it brown before breaking it into smaller pieces. Continue cooking until no pink remains and you have a few darker caramelized bits throughout.
Drain excess grease if necessary.
Build The Mongolian-Style Sauce
Add the garlic and ginger to the beef and cook briefly, just until fragrant.
Stir in soy sauce, brown sugar, and the remaining sauce ingredients. Add the cornstarch mixture and simmer gently until the sauce becomes glossy and lightly thickened.
It shouldn’t become as thick as gravy. You’re looking for a sauce that will easily coat the noodles.
Toss Everything Together
Add the drained noodles directly to the skillet.
Toss gently until the noodles are evenly coated and the beef is distributed throughout. Let everything cook together for another minute or two.
If the sauce becomes too thick, add reserved noodle water a tablespoon at a time.
Common Questions About Mongolian Ground Beef Noodles
What Noodles Work Best?
Lo mein noodles are a natural choice, but spaghetti and linguine work surprisingly well. Even ramen noodles can be used for a quicker version.
Can I Make The Sauce Less Sweet?
Yes. Simply reduce the brown sugar. Start with less and taste the sauce once it has simmered before deciding whether it needs more.
Why Did My Sauce Become Too Thick?
Cornstarch thickens quickly, especially as the sauce continues cooking. Stir in a splash of noodle water until you reach the consistency you want.
Can I Use Ground Turkey?
Ground turkey or chicken can replace the beef. Because they’re leaner and milder, you may want to add a little oil when browning and taste carefully for seasoning.
Can I Prepare This Ahead?
You can cook the beef and sauce ahead, but noodles have the nicest texture when freshly cooked. Refrigerate the beef mixture separately and toss it with fresh noodles when you’re ready to eat.
How Do I Keep The Noodles From Getting Mushy?
Cook them only until al dente and drain immediately. Remember that they’ll continue cooking briefly when tossed with the hot sauce.
Mongolian Ground Beef Noodle Variations
Spicy Mongolian Noodles
Add crushed red pepper flakes, chili garlic sauce, or a small amount of sriracha to the sauce.
Broccoli Beef Noodles
Add lightly steamed broccoli during the final few minutes. It pairs naturally with the sweet and savory beef sauce.
Mushroom Noodles
Brown sliced mushrooms before cooking the beef, then return them to the skillet when you add the noodles.
Ground Chicken Noodles
Swap the beef for ground chicken for a lighter variation. Be careful not to overcook it since lean ground chicken can dry out quickly.
Extra-Garlic Noodles
Add another clove or two of finely minced garlic if you prefer a stronger savory flavor.
Storing Leftover Mongolian Ground Beef Noodles
In The Refrigerator
Transfer cooled leftovers to an airtight container and refrigerate for up to 3–4 days.
The noodles will absorb more sauce as they sit, so don’t worry if leftovers look slightly drier the following day.
Reheating
Reheat gently in a skillet or microwave with a splash of water. That little bit of moisture loosens the sauce and helps separate the noodles.
What To Serve With Mongolian Ground Beef Noodles
Steamed Vegetables
Broccoli, green beans, snap peas, or bok choy are easy sides that balance the richness of the noodles.
Cucumber Salad
A cool, crisp cucumber salad works particularly well because its freshness contrasts with the sweet-savory beef sauce.
Dumplings Or Spring Rolls
For a larger dinner, serve the noodles alongside dumplings or crispy vegetable spring rolls.
Mongolian Ground Beef Noodles
Ingredients
- 1 pound 450 g ground beef
- 8 ounces 225 g linguine, spaghetti, or lo mein noodles
- 3 cloves garlic minced
- ½ cup 120 ml low-sodium soy sauce
- ⅓ cup 70 g packed brown sugar
- ⅓ cup 80 ml beef broth
- 1 tablespoon hoisin sauce
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Cook the noodles: Bring a large pot of salted water to a boil. Cook the noodles according to package directions until just tender. Drain and set aside.
- Brown the beef: Add the ground beef to a large skillet over medium-high heat. Cook for 5–7 minutes, breaking it into small crumbles, until browned. Drain excess grease if necessary.
- Add the aromatics: Stir the garlic and ginger into the beef and cook for about 30–60 seconds, just until fragrant.
- Make the sauce: Add the soy sauce, brown sugar, beef broth, hoisin sauce, sesame oil, and red pepper flakes. Stir well and bring to a gentle simmer.
- Thicken: Mix the cornstarch and water in a small bowl until smooth. Pour it into the skillet and simmer for 1–2 minutes, stirring, until the sauce becomes glossy and slightly thickened.
- Add the noodles: Toss the cooked noodles into the skillet until they're evenly coated with the Mongolian-style beef sauce. Cook for another 1–2 minutes so the noodles absorb some of the sauce.
- Serve: Remove from the heat and serve hot.
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