Mongolian Ground Beef Noodles: A Complete Guide
If you’re searching for a deeply satisfying meal that brings together bold Asian flavors and weeknight simplicity, Mongolian ground beef noodles will quickly become a staple. Whether you crave a rich, savory sauce, chewy noodles, or a flexible recipe you can customize, this dish does it all. Let’s break down every aspect of these crave-worthy noodles—from how to select your ingredients to the secrets behind a perfectly balanced Mongolian-inspired sauce.
What Are Mongolian Ground Beef Noodles?
Mongolian ground beef noodles are an approachable twist on classic Mongolian beef. Instead of slicing steak, you use budget-friendly ground beef, which absorbs flavors beautifully and speeds up prep. The beef simmers in a sticky sauce made from soy, hoisin, brown sugar, and aromatics, all poured over a bed of hot noodles. Each bite captures a blend of sweet, salty, garlicky, and savory notes that define Mongolian cuisine.
Why Make This Dish?
- Quick Dinner Solution: Finish everything in under 30 minutes—no takeout needed.
- Unmatched Flavor: The sauce caramelizes the beef and noodles, leading to deep umami and a touch of sweetness.
- Minimal Cleanup: One skillet, one pot for noodles, and simple pantry staples.
- Versatile Base: Add vegetables, adjust the heat, or swap proteins to suit your taste.
Key Ingredients: Building Flavor
Choose ingredients that create layers of flavor and ensure the right texture. Here’s what goes into a typical recipe, and how each part contributes:
Noodles:
• Udon, lo mein, or rice noodles offer a chewy bite. Even spaghetti or fettucini work in a pinch.
• For gluten-free, rice noodles or soba are great options.
Ground Beef:
• Use 80-85% lean ground beef for rich flavor and soft texture.
• Ground turkey or ground chicken work as lighter substitutes.
Aromatics:
• Garlic delivers punch and depth.
• Fresh ginger brings warmth and zing.
• Optional: A pinch of red pepper flakes for heat.
Sauce Components:
• Soy Sauce (low-sodium): Savory backbone and salt.
• Hoisin Sauce: Adds sweetness, tang, and complexity.
• Dark Brown Sugar: Molasses notes balance savory elements.
• Beef or Chicken Broth: Rounds out the sauce and prevents dryness.
• Sesame Oil: Nutty aroma, used for both the sauce and noodles.
Thickener:
• Cornstarch creates a glossy, clingy sauce when mixed with water.
Finishing Touches:
• Green onions for freshness.
• Sesame seeds for nutty crunch and color.
Ingredient Substitution Table
| Ingredient | Substitute Options | Notes |
|---|---|---|
| Ground Beef | Ground turkey, chicken, or pork | For lighter taste |
| Hoisin Sauce | Teriyaki sauce (slightly different flavor) | Less traditional, but still tasty |
| Soy Sauce | Tamari or coconut aminos | For gluten-free or soy-free diets |
| Noodles | Any pasta (spaghetti, linguine) or rice noodles | Pick your favorite |
| Ginger | 1/2 tsp ground ginger if fresh isn’t available | Fresh preferred |
Step-By-Step: How To Make Mongolian Ground Beef Noodles
Here’s a simple breakdown of the cooking process. You’ll see how approachable this recipe is, even on your busiest days.
1. Prepare the Noodles
Boil water and cook your chosen noodles according to package instructions. Aim for slightly firmer than done, as they’ll finish in the skillet. Once drained, toss with a splash of sesame oil to stop sticking.
2. Brown the Beef
Heat a large skillet over medium-high. Add the ground beef, breaking it up with a spatula. Cook until it’s no longer pink—about 5-7 minutes. Drain off excess fat to avoid greasy noodles.
3. Build the Flavor Base
Add minced garlic and grated ginger. Stir for 1-2 minutes, letting the kitchen fill with their aroma. If you love heat, sprinkle in a pinch of red pepper flakes.
4. Make and Add the Sauce
In a bowl, whisk together soy sauce, hoisin, brown sugar, broth, and a teaspoon of sesame oil. Pour this mixture over the beef. Simmer for 2-3 minutes, allowing flavors to meld.
5. Thicken the Sauce
Combine cornstarch with cold water to create a smooth slurry. Stir this into the skillet. Keep cooking until the sauce looks thick and glossy.
6. Toss with Noodles
Add cooked noodles to the sauce and beef, tossing well to coat each strand. If the noodles soak up too much sauce, splash in extra broth or water.
7. Garnish and Serve
Top with sliced green onions and a sprinkle of sesame seeds. Serve while steaming hot.
Flavor Variations and Add-Ins
Customizing your noodles keeps this dish fresh every time. Try these ideas:
Vegetables:
• Add bell peppers, snow peas, broccoli florets, or carrots. Sauté alongside the beef and aromatics.
• Baby spinach or shredded cabbage wilt down nicely without extra cook time.
Alternative Proteins:
• Thinly sliced beef (like flank or sirloin) in place of ground beef for a closer nod to classic Mongolian beef.
• Cubed tofu makes it vegetarian; just brown well and use vegetable broth.
Sauce Adjustments:
• For tang, drizzle in a splash of rice vinegar.
• To amplify umami, add a small spoonful of oyster sauce or miso.
Noodle Swaps:
• Try ramen or soba for extra texture options.
• For low-carb, spiralized zucchini or shirataki noodles work.
Tips for Next-Level Mongolian Noodles
- Don’t overcook noodles—they continue softening in the sauce.
- Make sure ginger and garlic are minced or grated finely to distribute flavor evenly.
- When making the sauce, dissolve all the cornstarch, so there are no clumps.
- Prefer extra sauce? Double the sauce ingredients.
- Use a large skillet or wok to ensure the beef cooks evenly and the noodles stir in without crowding.
How to Store and Reheat Leftovers
Saving leftovers is easy, making this dish practical for meal prepping.
Storing:
– Let noodles cool fully.
– Store in airtight containers in the fridge for up to three days.
Reheating:
– The skillet is best—add a splash of broth or water, and warm over medium heat, stirring gently.
– Microwave in 60-second bursts, stirring in between, and add liquid as needed.
Note: Freezing is not recommended. The sauce texture may become grainy, and the noodles lose their chew.
Frequently Asked Questions
Can I make this dish ahead?
Yes, you can prep the beef and sauce earlier. Boil noodles right before eating to prevent mushiness.
Is this spicy?
Mongolian beef is typically mild, but you control the heat. Boost with red pepper flakes, sriracha, or chili oil as you like.
Can I double this recipe?
Absolutely. The technique remains the same. Use a larger skillet or cook in batches.
What’s the best noodle for an authentic experience?
Lo mein or udon noodles offer the right texture and soak up the sauce, but any long pasta works for convenience.
Recipe Card: Classic Mongolian Ground Beef Noodles
| Ingredient | Amount |
|---|---|
| Dried noodles | 12 ounces |
| Ground beef | 1 pound |
| Garlic, minced | 4 cloves |
| Fresh ginger, grated | 1-inch piece |
| Soy sauce (low-sodium) | 1/3 cup |
| Hoisin sauce | 1/4 cup |
| Dark brown sugar | 2 tablespoons |
| Beef or chicken broth | 1/2 cup |
| Sesame oil | 1 tablespoon + 1 tsp |
| Cornstarch | 1 tablespoon |
| Water (for slurry) | 1/4 cup |
| Green onions, sliced | 2 |
| Sesame seeds | 1 tablespoon |
| Red pepper flakes | 1/2 teaspoon (optional) |
- Cook noodles, drain, and toss with oil.
- Brown beef in a skillet; drain excess fat.
- Add garlic, ginger, and optional red pepper flakes. Sauté until aromatic.
- Whisk soy sauce, hoisin, sugar, broth, and sesame oil. Add to skillet, simmer.
- Stir in cornstarch slurry. Simmer until thick.
- Toss noodles with beef and sauce.
- Garnish and serve.
Wrap-Up
Mongolian ground beef noodles combine easy prep, delicious depth, and family-friendly appeal. This recipe shines on busy nights but is flavorful enough to satisfy guests. With a handful of pantry ingredients and endless ways to adapt, you’ll return to it often—each bowl packed with rich sauce, juicy beef, and perfectly sauced noodles.
Mongolian Ground Beef Noodles
These Mongolian ground beef noodles feature tender noodles and savory ground beef. The ingredients are coated in a glossy umami sauce. It’s a quick and easy meal. Perfect for weeknights!
Ingredients
- 1/2 cup beef or chicken broth
- 4 cloves garlic, minced
- 4 green onions, sliced
- 1 pound ground beef (80% lean or higher)
- 1-inch piece fresh ginger, grated (or 1 tsp ground ginger)
- 1 teaspoon salt
- 1/2 cup low-sodium soy sauce
- 1/4 cup dark brown sugar
- 12 ounces dried noodles (lo mein, udon, linguine or spaghetti)
- 1 tablespoon vegetable oil (optional, if the beef is very lean)
- Water for boiling
- 1 teaspoon sesame oil (to toss with noodles)
- 2 teaspoon sesame seeds
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon sesame oil
- 3 tablespoons hoisin sauce
- 1 1/2 tablespoons cornstarch + 1 1/2 tbsp water (slurry for thickening)
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!