Easy Mongolian Ground Beef Noodles Recipe

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. This Easy Mongolian Ground Beef Noodles recipe slides into your life like a reliable friend who brings snacks and refuses to judge your TV choices. It is quick, cozy, and full of sticky savory sauce that makes you want to eat with your hands even if you know that is messy.

If you want a noodle night upgrade that does not require a third mortgage or a cooking degree try it. And if you like dishes that hit savory sweet spicy all at once you might also enjoy this beef and broccoli Chinese recipe for more weekday dinner inspo.

Why This Recipe is Awesome

• It is fast as in under 30 minutes fast.
• It uses pantry friendly stuff so you can make it on a whim.
• Ground beef gives big flavor with zero fuss and zero carving skills.
• It is idiot proof even I did not mess it up once I tested it.
• It plays nice with swaps so you can make it your own in like five seconds.

Want a little proof that this works with other comfort food vibes Check out this creative take on a burrito style meal with ground beef burrito bowl with ground beef if you need a switch up.

Ingredients You’ll Need

• 8 oz (225g) noodles spaghetti udon or rice noodles pick your vibe
• 1 lb (450g) ground beef
• 2 tbsp vegetable oil
• 3 cloves garlic minced
• 1-inch piece ginger minced
• ¼ cup soy sauce or tamari for gluten-free
• ¼ cup brown sugar
• ½ cup beef broth
• 1 tbsp hoisin sauce
• 1 tbsp cornstarch mixed with 2 tbsp water
• ½ tsp red pepper flakes optional unless you like heat
• ½ cup green onions chopped
• 1 tbsp sesame seeds for garnish

Quick tip Keep the garlic and ginger ready before you start because things move fast once the pan gets hot.

Step by Step Instructions

1. Cook the Noodles
   Boil the noodles according to package instructions. Drain them and set them aside where they will not stick together.

2. Cook the Beef
   Heat the vegetable oil in a large pan over medium high heat. Add the ground beef and cook until nicely browned breaking it apart as it cooks. Drain excess fat and leave the browned bits for flavor.

3. Sauté Aromatics
   Add the minced garlic and ginger to the beef and cook for about 1 minute until fragrant. Stir constantly so nothing burns.

4. Make the Sauce
   In a bowl mix soy sauce brown sugar beef broth hoisin sauce and red pepper flakes. Pour the sauce into the pan with the beef and stir well to combine.

5. Thicken the Sauce
   Add the cornstarch slurry to the pan and stir. Let it simmer for a minute or two until the sauce thickens and turns glossy.

6. Combine with Noodles
   Add the cooked noodles to the pan and toss until they are well coated with the sauce. Heat everything together for another minute so the noodles soak up the flavor.

7. Garnish and Serve
   Sprinkle the chopped green onions and sesame seeds over the dish before serving. Serve hot and prepare to get compliments even if you did no fancy plating.

Common Mistakes to Avoid

• Overcooking the noodles so they turn into glue. Nobody wants noodle paste. Cook to al dente and rinse if using starch heavy varieties.
• Adding the cornstarch too early. If you toss that in before the sauce warms up you get clumps not shine. Mix it and add when sauce is simmering.
• Forgetting to drain fat. Too greasy and the sauce will slide off the noodles like it is trying to escape.
• Skipping the ginger or garlic. These two are MVPs; omit them and you will miss depth and brightness.
• Crowd the pan. If you toss in too much beef at once it will steam instead of brown. Browned bits equal flavor so do not cheat yourself.

Alternatives & Substitutions

• No beef Today Try ground turkey or chicken for a lighter option. You lose some richness but you keep the sauce which is the star.
• Want it vegetarian Use crumbled firm tofu or cooked mushrooms and swap beef broth for vegetable broth. Still tasty trust me.
• Gluten free Use tamari for soy sauce and rice noodles for the base. Works like a charm.
• No hoisin No drama mix a bit of extra brown sugar and a splash more soy sauce to make up for the missing sweet umami.
• Thicken without cornstarch Mix a tablespoon of flour with cold water instead but whisk well to avoid clumps.

If you are into casseroles or want another comforting ground beef dish check out this cheesy option cheesy ground beef and rice casserole

FAQ Frequently Asked Questions

• Can I swap noodles for rice
  Yes you can. Use steamed rice and toss the beef and sauce over it like a bowl. Still excellent.

• Can I make this ahead of time
  You can make the beef and sauce ahead but keep noodles separate and combine just before serving to avoid soggy noodles.

• How spicy is it by default
  Mild by default. Add more red pepper flakes or a dash of chili oil if you want it to bite back.

• Is this freezer friendly
  Yes freeze the beef and sauce in airtight containers. Thaw and reheat then toss with freshly cooked noodles.

• Can I double the recipe
  Totally. Use a bigger pan and make sure to brown the meat in batches if needed so you get that good caramelization.

• Any tips for getting glossy sauce
  Let the sauce simmer and add the cornstarch slurry slowly while stirring. A glossy sauce finishes the dish and makes it look restaurant level.

• Can kids eat this
  Most likely yes but reduce or skip the red pepper flakes and maybe serve sauce on the side for picky eaters.

Final Thoughts

You made it this far which means you either really like food or you need dinner and fast either way nice job. This Easy Mongolian Ground Beef Noodles recipe gives big comfort with minimal drama. It is flexible enough to handle whatever is sitting in your fridge and forgiving enough for a messy cook.

Go sauce it up and enjoy the messy deliciousness. Now go impress someone or yourself with your new culinary skills You have earned it

Conclusion

If you want another take on this flavor profile check out this great version of Mongolian noodles at Call Me PMc Mongolian ground beef noodles for extra ideas and inspiration

Easy Mongolian Ground Beef Noodles

---

• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Dairy-Free

Print Recipe

Pin Recipe

Description

A quick and cozy recipe for Mongolian ground beef noodles, featuring a sticky savory sauce that comes together in under 30 minutes.

---

Ingredients

Scale 1x2x3x

• 8 oz (225g) noodles (spaghetti, udon, or rice noodles)
• 1 lb (450g) ground beef
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• ¼ cup soy sauce (or tamari for gluten-free)
• ¼ cup brown sugar
• ½ cup beef broth
• 1 tbsp hoisin sauce
• 1 tbsp cornstarch mixed with 2 tbsp water
• ½ tsp red pepper flakes (optional)
• ½ cup green onions, chopped
• 1 tbsp sesame seeds (for garnish)

---

Instructions

1. Boil the noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a large pan over medium-high heat. Add ground beef and cook until browned. Drain excess fat.
3. Add minced garlic and ginger to the beef, cooking for about 1 minute until fragrant.
4. Mix soy sauce, brown sugar, beef broth, hoisin sauce, and red pepper flakes in a bowl. Pour into the pan with the beef and stir to combine.
5. Add the cornstarch slurry, stirring to let it simmer for a minute or two until thickened.
6. Add cooked noodles, tossing until coated with sauce. Heat for another minute.
7. Garnish with chopped green onions and sesame seeds before serving hot.

Notes

Keep the garlic and ginger prepared before starting, as the cooking process moves quickly.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 8g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 23g
• Cholesterol: 70mg

Keywords: Mongolian beef, ground beef noodles, quick dinner, easy recipe