Ground Beef Mongolian Noodles are a quick and flavorful meal that combines tender noodles with savory ground beef, coated in a sweet and tangy soy-based sauce.
This recipe is a budget-friendly twist on the classic Mongolian beef dish, delivering bold flavors in under 30 minutes. Perfect for busy weeknights or when you’re craving takeout-style comfort food!
Kitchen Equipment Needed
- Large skillet or wok
- Medium pot for boiling noodles
- Whisk or spoon
- Strainer
Ingredients
- 8 oz spaghetti or lo mein noodles
- 1 lb ground beef
- 3 cloves garlic, minced
- 1 tsp grated ginger
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar, packed
- 2 tbsp hoisin sauce
- 1 tsp sesame oil
- ½ cup beef broth or water
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 3 green onions, sliced
- 1 cup shredded carrots or snow peas (optional)
- 1 tbsp vegetable oil (optional, for sautéing vegetables)
Directions
- Cook the Noodles:
- Boil noodles according to the package instructions. Drain and set aside.
- Cook the Ground Beef:
- Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until browned and cooked through. Drain excess fat if needed.
- Add Garlic and Ginger:
- Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Make the Sauce:
- In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, sesame oil, and beef broth. Pour the sauce into the skillet with the beef, stirring to combine.
- Thicken the Sauce:
- Add the cornstarch slurry to the skillet. Simmer for 2-3 minutes until the sauce thickens slightly.
- Combine with Noodles:
- Add the cooked noodles to the skillet and toss to coat evenly in the sauce. If using vegetables, sauté them separately with a bit of oil and add them in at this stage.
- Garnish and Serve:
- Sprinkle with sliced green onions and serve immediately.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Nutrition (per serving, approx. 4 servings)
Calories: ~400,
Protein: 25g,
Carbohydrates: 45g,
Fat: 15g,
Fiber: 2g,
Sodium: 900mg
Expert Tips
- Use fresh ginger and garlic for the best flavor.
- Substitute ground beef with ground chicken, turkey, or plant-based alternatives for variety.
- Add vegetables like bell peppers, broccoli, or snap peas for more color and nutrition.
FAQs
Can I use different noodles?
Yes, lo mein, rice noodles, or even ramen work well. Adjust cooking times as needed.
What if I don’t have hoisin sauce?
Use oyster sauce or a mix of soy sauce and a pinch of sugar.
Can I make it spicy?
Add red pepper flakes or a drizzle of sriracha to the sauce.
Storing & Reheating
Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet or microwave, adding a splash of water to loosen the sauce.
Substitutions & Variations
- Use low-sodium soy sauce to reduce sodium content.
- Replace ground beef with thinly sliced beef for a more traditional Mongolian-style dish.
- Add cashews or sesame seeds for extra crunch.
Ground Beef Mongolian Noodles
Ingredients
Equipment
Method
- **Cook the Noodles:**
- - Boil noodles according to the package instructions. Drain and set aside.
- **Cook the Ground Beef:**
- - Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until browned and cooked through. Drain excess fat if needed.
- **Add Garlic and Ginger:**
- - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
- **Make the Sauce:**
- - In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, sesame oil, and beef broth. Pour the sauce into the skillet with the beef, stirring to combine.
- **Thicken the Sauce:**
- - Add the cornstarch slurry to the skillet. Simmer for 2-3 minutes until the sauce thickens slightly.
- **Combine with Noodles:**
- - Add the cooked noodles to the skillet and toss to coat evenly in the sauce. If using vegetables, sauté them separately with a bit of oil and add them in at this stage.
- **Garnish and Serve:**
- - Sprinkle with sliced green onions and serve immediately.
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