Silky noodles twisted around savory ground beef, bathed in a glossy, aromatic sauce—this is comfort food that earns repeat requests. Mongolian ground beef noodles blend the deeply satisfying flavor you crave from takeout with simple, budget-friendly ingredients you probably have at home. Think of it as a shortcut version of classic Mongolian beef, and an easy weeknight hero for busy cooks.
What Are Mongolian Ground Beef Noodles?
This dish draws inspiration from the flavors of Mongolian cuisine—soy, ginger, garlic, and sweet-savory undertones. Instead of thinly sliced steak, ground beef speeds things up without sacrificing taste. The magic comes from the sauce. Hoisin adds body and depth, soy sauce supplies the essential umami, and brown sugar melds the flavors, delivering a subtle caramelized finish.
The result is a noodle bowl with balance: sweet meets savory, hearty mingles with light, and silky noodles soak up every drop.
Ingredients Breakdown
Let’s take a closer look at what you’ll need for this recipe and why each ingredient matters:
| Ingredient | Purpose and Notes |
|---|---|
| Dried Noodles | Udon, lo mein, or even spaghetti—all work. Choose based on texture. |
| Ground Beef (80% lean) | Offers rich flavor and a meaty base. The fat ensures juiciness. |
| Garlic & Fresh Ginger | Provide aromatic, classic warmth and complexity. |
| Low-Sodium Soy Sauce | Lends umami and keeps salt levels in check. |
| Hoisin Sauce | Adds sweetness and the signature glossy finish. |
| Dark Brown Sugar | Rounds off the sauce with a hint of molasses. |
| Broth (beef or chicken) | Deepens the sauce and brings it all together. |
| Sesame Oil | For nutty flavor and helping prevent sticking. |
| Cornstarch | Thickens the sauce into a silky coating. |
| Green Onions | Offers a fresh, sharp garnish and mild onion bite. |
| Sesame Seeds | Finish for both crunch and visual appeal. |
| Optional: Red pepper flakes | For a touch of heat, if desired. |
You can swap noodles or protein, toss in extra veggies, or tweak the spice level.
Steps to Make Mongolian Ground Beef Noodles
Cooking up this dish requires just a few basic steps, and minimal prep means dinner is on the table, fast.
1. Prepare Your Noodles
Start by boiling your chosen noodles in salted water. Asian varieties like udon or lo mein fit perfectly, but don’t worry if you’re stocked with spaghetti or linguine. Cook until just shy of al dente—they’ll finish in the sauce.
Tip: Drain and rinse briefly to halt cooking, then toss with a bit of sesame oil to keep them separated and shiny.
2. Brown the Beef
In a deep skillet or large wok, heat a splash of oil over medium-high. Add the ground beef and break it up as you go. Cook until well-browned, and let some bits get crispy if you want a contrast in texture. Drain any excess grease to keep the final dish light.
3. Build Aroma
Once the beef is cooked, add minced garlic and ginger. Sauté briefly—just until fragrant. If you like some heat, sprinkle in red pepper flakes now. These aromatics create the foundation for a true takeout-inspired flavor.
4. Mix the Sauce
In a small bowl, whisk together soy sauce, hoisin, brown sugar, broth, and a drizzle of sesame oil. This step ensures the brown sugar dissolves evenly. Pour the mixture into the skillet with the beef, stirring to coat.
5. Thicken the Sauce
Mix cornstarch with cold water in a separate cup, then pour this slurry into the simmering sauce. The sauce will thicken in a minute or two, creating a luscious coating that clings to every strand of noodle.
6. Bring It Together
Return your cooked noodles to the skillet. Toss with tongs to coat everything evenly—the noodles should absorb that glossy sauce while keeping just the right bite. Off the heat, top with sliced green onions and sesame seeds.
Serve immediately, piping hot.
Versatile Additions and Variations
Mongolian ground beef noodles are flexible. Here’s how you can tailor them to taste or stretch what you have:
- Vegetable Additions: Toss in quick-cooking veggies. Broccoli florets, snap peas, shredded carrots, or bell peppers add color, crunch, and nutrition.
- Noodle Swaps: Rice noodles, ramen, or even wide fettuccine all work in a pinch. Select based on what’s in your pantry and preferred texture.
- Protein Options: Swap ground beef for ground turkey, pork, or even crumbled tofu. For a slice of tradition, substitute thinly sliced flank steak—sear it quickly in the pan.
- Extra Sauce: For saucier noodles, double the sauce ingredients, especially if using thick or highly absorbent noodles.
The Art of the Sauce
The sauce is the heart and soul here. Achieving the perfect balance is easy with a few tweaks:
- Too salty? Add a splash more broth or a touch more brown sugar to mellow the flavor.
- Too sweet? Stir in a little extra soy sauce or a generous pinch of red pepper flakes to cut the sweetness.
- Not thickening? Make sure your cornstarch slurry is completely smooth before adding, and let it cook at a gentle simmer for full thickening power.
Sauce Troubleshooting Table
| Issue | Solution |
|---|---|
| Sauce too thin | Simmer a minute longer |
| Sauce too thick | Add a splash of broth |
| Sauce isn’t glossy | Whisk in an extra teaspoon hoisin |
Pro Tips for Best Results
Getting restaurant-level noodles at home hinges on a couple simple techniques:
- Slightly undercook your noodles. They’ll finish in the skillet, so a minute less in the pot leaves them bouncy, not mushy.
- Sear the beef in batches if your pan is small. Crowding leads to steaming. You want that flavorful browning, so give the beef some space.
- Always dissolve your cornstarch in cold water before adding to hot ingredients. This prevents any lumps and ensures a silky smooth sauce.
- Garnish immediately. Green onions and sesame seeds add fresh crunch, but if you wait too long, they can wilt or lose their texture against hot noodles.
Storing and Reheating Leftovers
Life happens, and sometimes you have extra noodles. Here’s how to make sure they taste just as delicious the next day:
- Storage: Let the dish cool before transferring to an airtight container. Refrigerate for up to three days.
- Reheating: Warm leftovers in a skillet over medium with a splash of broth or water. This reactivates the sauce and freshens up the noodles. Stir occasionally to heat evenly.
- Freezing: Mongolian ground beef noodles don’t freeze well—the sauce breaks and the noodles can get soggy. Enjoy them fresh or as lunch the next day.
Serving Suggestions
A bowl of these noodles stands on its own, but you can round out your meal in creative ways:
- Pickled veggies: Lightly tangy side dishes (like pickled cucumbers or carrots) contrast well.
- Steamed dumplings: Serve a few on the side for a more festive, takeout-style dinner.
- Quick cucumber salad: Cools and balances savory flavors.
Frequently Asked Questions
Can I make Mongolian ground beef noodles ahead?
The components can be prepped in advance—noddles cooked and separated with a dash of oil, sauce mixed and ready in the fridge, veggies cut. For best results, sauté everything together just before serving.
What’s the best ground beef for this recipe?
An 80/20 blend strikes the best balance between flavor and tenderness. Leaner beef works, but you may lose a bit of that classic richness.
Are these noodles spicy?
Not unless you add red pepper flakes or chili oil. This keeps the dish family-friendly—customize the heat as you like.
Noodle Night, Upgraded
Mongolian ground beef noodles hit all the high notes—umami, sweet, aromatic, and filling. They’re the answer for fast dinners, leftover lunches, and anytime you’re hungry for flavor that outshines the takeout counter. Explore, tweak, and make them your own. Pasta night just got a major upgrade.
Mongolian Ground Beef Noodles
These Mongolian ground beef noodles feature tender noodles. Savory ground beef is combined in a glossy umami sauce. It’s a quick and easy meal. Perfect for weeknights!
Ingredients
- 1 teaspoon salt
- 1-inch piece fresh ginger, grated (or 1 tsp ground ginger)
- 1 teaspoon sesame oil (to toss with noodles)
- Water for boiling
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/2 cup low-sodium soy sauce
- 1 tablespoon vegetable oil (optional, if the beef is very lean)
- 1/4 cup dark brown sugar
- 1 tablespoon sesame oil
- 1/2 cup beef or chicken broth
- 2 teaspoon sesame seeds
- 12 ounces dried noodles (lo mein, udon, linguine or spaghetti)
- 1 1/2 tablespoons cornstarch + 1 1/2 tbsp water (slurry for thickening)
- 4 cloves garlic, minced
- 3 tablespoons hoisin sauce
- 4 green onions, sliced
- 1 pound ground beef (80% lean or higher)
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!