Mongolian Ground Beef Noodles: A Weeknight Favorite With Bold, Savory Flavor

There’s something truly special about a dish that tastes like you’ve ordered it from your favorite Asian takeout spot, yet comes together in your own kitchen in under 30 minutes. Mongolian Ground Beef Noodles is one of those rare recipes—packed with savory-sweet flavor, simple enough for weeknights, and satisfying enough to earn a permanent place in your meal rotation.

I first stumbled upon this cozy noodle bowl on a cold November evening after a long day of work. Exhausted and hungry, I wanted something hearty yet comforting, flavorful yet fuss-free. I remembered a friend once talking about their take on Mongolian beef but made with ground meat to cut down on cost and prep time. Curious, I gave it a try, improvising with pantry staples and spaghetti noodles—and it turned out to be one of the most delicious meals I’d had all year.

What makes this dish so lovable is its simplicity. You brown the beef, add some garlic and ginger, pour in a sauce made of soy, brown sugar, hoisin, and broth, thicken it slightly, and toss it with noodles. The result? A glossy, sweet-savory, umami-packed tangle of noodles that tastes like magic.

Why You’ll Love This Recipe

• Fast and Filling: Ready in just 20 minutes, it’s quicker than takeout.
• Budget-Friendly: Made with ground beef and pantry items you likely already have.
• One-Pan Wonder: Less mess, less clean-up.
• Family-Approved: The sweet-savory sauce is a hit with both adults and kids.
• Easy to Customize: Add vegetables, swap the protein, or change up the noodles.

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INGREDIENTS YOU’LL NEED:

• 1 lb lean ground beef
• 10 oz linguine or spaghetti noodles
• 5 cloves garlic, minced
• 1/2 tsp ground ginger (or 1 tsp fresh grated ginger)
• 1/3 cup brown sugar
• 1/3 cup low-sodium soy sauce
• 1/4 cup beef broth
• 3 tbsp hoisin sauce
• 1/2 tsp black pepper
• Pinch of red pepper flakes (optional)
• 1 tbsp cornstarch + 2 tbsp cold water (for slurry)
• 4 green onions, sliced (for garnish)

HOW TO MAKE MONGOLIAN GROUND BEEF NOODLES:

STEP-BY-STEP INSTRUCTIONS:

1. Cook the Noodles
   Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions until al dente. Drain and set aside, tossing with a touch of oil to prevent sticking.
2. Brown the Ground Beef
   In a large skillet or wok over medium-high heat, cook the ground beef until it’s browned and crumbled. Use a wooden spoon or spatula to break it up as it cooks. Drain excess grease if needed.
3. Sauté Garlic and Ginger
   Add the minced garlic and ground ginger directly into the pan with the beef. Stir continuously for about 1 minute, just until fragrant. This step builds the flavor base of the dish.
4. Create the Sauce
   Stir in the soy sauce, brown sugar, hoisin sauce, and beef broth. Sprinkle in the black pepper and optional red pepper flakes. Let the mixture simmer for 2–3 minutes so the flavors can meld.

1. Thicken the Sauce
   In a small bowl, whisk together cornstarch and water to make a slurry. Pour it into the beef mixture and stir. Let simmer for 1–2 more minutes until the sauce thickens and coats the back of a spoon.
2. Add the Noodles
   Toss the drained noodles into the skillet with the beef and sauce. Mix everything thoroughly until the noodles are fully coated in the glossy Mongolian sauce.
3. Serve and Garnish
   Serve hot, topped with chopped green onions. For an extra pop of flavor, sprinkle with sesame seeds or a dash of chili oil.

HELPFUL TIPS:

• Fresh Ginger is Gold: Use fresh ginger instead of ground when possible for deeper flavor.
• No Beef Broth? Use chicken or vegetable broth as an easy substitute.
• Meal Prep Ready: Make a double batch and store in containers for easy lunch prep.
• Add Veggies: Bell peppers, shredded carrots, broccoli florets, or snow peas all make tasty additions.
• Try It With Ground Lamb: A great way to switch things up if you’re craving a deeper, earthier flavor.

DETAILS:

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Skillet
• Cuisine: Asian-Inspired
• Diet: Contains gluten, soy

NOTES:

For gluten-free adaptation, use tamari instead of soy sauce and rice noodles in place of wheat pasta. You can also make this spicy by doubling the red pepper flakes or adding a drizzle of sriracha at the end.

NUTRITIONAL INFORMATION (Approx. Per Serving):

Calories: 580
Protein: 35g
Carbohydrates: 65g
Fat: 22g
Fiber: 3g
Sugar: 15g

FREQUENTLY ASKED QUESTIONS:

Can I use a different type of noodle?
Absolutely. Udon, lo mein, or even ramen noodles work great in this recipe.

What if I don’t have hoisin sauce?
You can make a quick substitute using a mix of soy sauce, peanut butter, a dash of vinegar, and a little sugar.

Is it spicy?
Only slightly. You control the heat level with red pepper flakes—feel free to leave them out for a milder taste.

STORAGE INSTRUCTIONS:

Let leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave with a splash of broth to loosen the sauce. This dish is not ideal for freezing due to the noodles’ texture, but it holds well in the fridge.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy or savory delights:

• Better-Than-Takeout Mongolian Beef (Quick & Easy Stir-Fry Recipe)
• Stuffed Potato Cakes with Meat and Mushrooms
• Creamy Velveeta Beef Stroganoff and Penne Pasta

CONCLUSION:

Mongolian Ground Beef Noodles isn’t just another easy dinner—it’s a flavorful experience that hits all the right notes: sweet, savory, garlicky, and satisfying. Whether you’re feeding a family, meal prepping for the week, or simply craving a bowl of noodles with soul, this recipe delivers every time. Once you try it, it’ll become one of those meals you return to again and again, like an old friend.