Mongolian Ground Beef Noodles
Introduction
There’s an almost magnetic steam that rises when this Mongolian Ground Beef Noodles comes off the stove: a sweet-savory aroma of brown sugar and hoisin, spiked with warm ginger and garlic, and the comforting, hearty scent of browned beef. The first forkful hits with glossy, sticky sauce clinging to each strand of linguine—the noodles silk-smooth, the beef tender and slightly caramelized, green onions adding a bright oniony snap. It’s the kind of dish that feels like a warm hug on a weeknight, but festive enough to bring to a casual gathering.
This recipe shines when you need something fast and deeply satisfying—weeknight dinners, potluck contributions, or cold evenings when crave-worthy comfort food is the goal. If you love versatile ground-beef noodle dishes, you might also enjoy this flavorful take on a meat-forward sandwich inspired meal I use sometimes: ground beef Philly cheesesteaks recipe.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy — great for home cooks of any experience
Nutrition Highlights
Estimated nutrition per serving (recipe makes 4 servings). Values are approximate and based on standard servings from USDA FoodData Central ingredient profiles; actual values will vary by brands and exact ingredient choices.
- Calories: ~630 kcal
- Protein: ~34 g
- Carbohydrates: ~80 g
- Sugars: ~28–30 g (mostly from brown sugar and hoisin)
- Fiber: ~3 g
- Fat: ~16 g
- Saturated fat: ~6 g
- Sodium: ~900–1,200 mg
Notes on the numbers:
- These estimates use common food composition data (USDA FoodData Central) and are intended as general guidance. If you’re monitoring precise intake (sodium, sugar), consider lower-sodium soy sauce or cutting the brown sugar.
- For context on daily sodium and other intake recommendations, consult government guidance such as the CDC and professional resources like the Mayo Clinic.
Why You’ll Love It
This recipe combines three compelling reasons to make it often:
- Irresistible flavor contrast: sweet brown sugar and hoisin balance the savory depth of beef and soy sauce, finished with the brightness of ginger and scallions.
- Comfort-food satisfaction: quick to prepare but substantial—it’s a complete meal that feels indulgent without complicated steps.
- Crowd-pleaser adaptability: easily doubled for gatherings, or customized for picky eaters and dietary needs (see variations).
How to Make Mongolian Ground Beef Noodles
Ingredients
- 1 lb lean ground beef
- 4 tsp fresh grated ginger
- 6 cloves garlic, minced
- ½ cup brown sugar (packed)
- ½ cup low-sodium beef broth
- ½ cup low-sodium soy sauce
- ¼ cup hoisin sauce
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 8 oz linguine or fettuccine noodles
- 2 tbsp cornstarch
- ¼ cup water
- 4 green onions, sliced
Optional ingredients and substitutions:
- Reduce brown sugar to 1/4 cup for less sweetness or swap for coconut sugar.
- Use tamari or gluten-free soy sauce and a gluten-free pasta for a gluten-free version.
- Swap ground beef for ground turkey or chicken for a leaner option, or use crumbled firm tofu for a vegetarian alternative (adjust cooking time).
- Add thinly sliced bell peppers, snap peas, or shredded carrots for color and nutrients.
Directions
1️⃣ Cook the ground beef:
- Heat a skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink, about 5 minutes, breaking it up with a spatula.
- Add the grated ginger and minced garlic in the last 2 minutes of cooking. Drain excess fat if desired.
2️⃣ Prepare the noodles:
- While the beef cooks, bring a large pot of salted water to a boil. Cook the noodles according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.
3️⃣ Make the sauce:
- To the skillet with beef, stir in the brown sugar, beef broth, soy sauce, hoisin sauce, black pepper, and red pepper flakes (if using). Mix thoroughly until the sugar dissolves and the mixture is combined.
4️⃣ Thicken the sauce:
- In a small bowl, whisk together the cornstarch and ¼ cup water to create a slurry. Pour the slurry into the beef mixture, stirring constantly.
- Bring to a gentle simmer and cook until the sauce thickens, about 2–3 minutes. If the sauce gets too thick, add a splash of reserved pasta water to loosen.
5️⃣ Combine noodles and beef:
- Add the cooked noodles to the skillet and toss them in the sauce until evenly coated. Let the pan sit off heat for 1–2 minutes to let the noodles absorb flavor.
6️⃣ Garnish and serve:
- Serve hot, garnished generously with sliced green onions.
Practical tips:
- Avoid overcooking noodles: aim for al dente so they don’t turn mushy when tossed in sauce.
- Taste and adjust: brown sugar levels and soy sauce saltiness vary—add a little more soy if it needs salt, or more sugar if you like it sweeter.
- Texture cue for beef: beef should be fully browned with small caramelized bits; drain excess grease for a lighter finish.
Ways to Enjoy
- Simple weeknight dinner: plate alone with a sprinkle of sliced green onions and sesame seeds.
- With extra vegetables: serve alongside stir-fried bok choy, steamed broccoli, or a quick cucumber salad for crunch and freshness.
- Noodle-free: spoon the saucy beef over steamed rice or cauliflower rice for a grain-free option.
- Snack/appetizer twist: serve small portions on lettuce cups for a handheld party bite.
- Pairing: this goes well with a light, crisp beer or a jasmine tea to cut sweetness.
Shelf Life & Storage
- Room temperature: Do not leave cooked Mongolian ground beef noodles at room temperature for more than 2 hours (1 hour if above 90°F) for food safety.
- Refrigeration: Store in an airtight container in the refrigerator for 3–4 days.
- Freezer: Freeze in airtight containers for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating.
Reheating tips:
- Reheat gently on the stovetop over low heat with a splash of water or broth to refresh the sauce. Microwaving in a covered dish with a tablespoon of water works for single servings.
Chef’s Advice
- Beef choice: a 85–90% lean ground beef gives good flavor and some richness; if using 80/20, drain more fat to avoid a greasy sauce.
- Sauce balance: because soy, hoisin, and sugar all contribute saltiness and sweetness, add each incrementally and taste. A squeeze of lime or a drizzle of rice vinegar at the end brightens the flavors.
- Cornstarch technique: always mix cornstarch with cold water first to avoid lumps; add slowly while stirring to control thickness.
- Texture goal: aim for noodles coated but not swimming in sauce—if sauce seems scant, a splash of reserved pasta water will help cling the sauce to the noodles.
Creative Twists
- Vegan version: Use crumbled tempeh or firm tofu browned in sesame oil; swap hoisin and soy sauce combos for a tamari-based glaze and replace brown sugar with maple syrup. Use vegetable broth instead of beef broth.
- Spicy-Sesame upgrade: Add 1 tbsp chili garlic sauce and 1 tbsp toasted sesame oil to the sauce, and finish with toasted sesame seeds and cilantro.
- Vegetable-forward: Add thinly sliced mushrooms and shredded carrots to the beef while it browns, or toss in baby spinach at the end until just wilted.
- Noodle swap: Try udon for a chewier texture or rice noodles for a lighter, slightly slippery bite.
(For more spicy ground beef inspiration that pairs well with rice and veggies, check out this spicy ground beef stir fry bowl.)
All Your Questions Answered
Q: Can I make this ahead for meal prep?
A: Yes. Store in airtight containers in the fridge for up to 4 days. Reheat with a splash of broth to revive the sauce.
Q: How do I reduce the sweetness without losing flavor?
A: Cut the brown sugar to 1/4 cup and add a teaspoon of rice vinegar or a squeeze of lime to balance sweetness.
Q: Is there a lower-sodium option?
A: Use low-sodium soy sauce (as listed), reduce hoisin, or substitute tamari low-sodium versions; you can also dilute with extra broth.
Q: Can I use different noodles?
A: Absolutely—udon, spaghetti, or rice noodles all work; adjust cooking times per package instructions.
Q: My sauce is too thin—how do I fix it?
A: Make a fresh cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and stir in, simmering a minute to thicken.
Conclusion
If you try this Mongolian Ground Beef Noodles, I’d love to hear how you customized it—share photos and notes so we can build a community of home-cooking experiments. For another popular variation and inspiration, take a look at this classic rendition for additional ideas: Mongolian Ground Beef Noodles – 12 Tomatoes. For a slightly different take and serving suggestions, see Julie Chiou’s version here: Mongolian Ground Beef Noodles | Table for Two® by Julie Chiou.
Enjoy the comforting, quick satisfaction of this dish—then make it your own.
Print
Mongolian Ground Beef Noodles
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and deeply satisfying dish featuring tender ground beef and silky noodles coated in a sweet-savory sauce.
Ingredients
- 1 lb lean ground beef
- 4 tsp fresh grated ginger
- 6 cloves garlic, minced
- ½ cup brown sugar (packed)
- ½ cup low-sodium beef broth
- ½ cup low-sodium soy sauce
- ¼ cup hoisin sauce
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 8 oz linguine or fettuccine noodles
- 2 tbsp cornstarch
- ¼ cup water
- 4 green onions, sliced
Instructions
- In a skillet over medium-high heat, cook the ground beef until browned and no longer pink, about 5 minutes. Add ginger and garlic in the last 2 minutes and drain excess fat if desired.
- Meanwhile, cook the noodles in a large pot of salted boiling water until al dente. Drain and set aside, reserving a small cup of pasta water.
- Add brown sugar, beef broth, soy sauce, hoisin sauce, black pepper, and red pepper flakes to the beef mixture. Stir until sugar dissolves.
- Whisk together cornstarch and ¼ cup water to create a slurry, then pour into the beef mixture, stirring constantly. Simmer until sauce thickens, about 2–3 minutes.
- Toss the cooked noodles in the skillet with the beef sauce until evenly coated. Let sit off heat for 1–2 minutes.
- Serve hot, garnished with sliced green onions.
Notes
For lower sweetness, reduce brown sugar to ¼ cup. For gluten-free, use tamari and gluten-free pasta. Store in the refrigerator for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 630
- Sugar: 30g
- Sodium: 1100mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg
