Mongolian Ground Beef Noodles

Short, Catchy Intro: So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same.

This recipe hits dinner goals fast and tastes like you actually planned it. It uses one pound of ground beef, a sweet and savory sauce, and noodles that soak up all the good stuff. If you want a slightly different take or a speedier version, try the easy Mongolian ground beef noodles recipe for inspiration.

You will impress yourself. You might impress a roommate or a date. Either way you win.

Why This Recipe is Awesome

First off it is stupidly simple. You mash together pantry staples and suddenly you have a saucy, noodle-filled miracle. It balances sweet, salty, and a little heat like a tiny wizard of flavor.

It scales well. Make it for one, make it for a crowd, or hoard leftovers like a culinary squirrel. The sauce thickens fast, so you get big flavor without babysitting a pot for an hour. Also it is idiot-proof, even I did not mess it up the first time.

Want comfort food that is quick and slightly fancy? This checks the boxes. Want to feel like a chef without the fuss? This is your jam. FYI it pairs well with a cold drink and a goofy playlist.

Ingredients You’ll Need

• 1 lb ground beef
• 5 cloves garlic minced because garlic makes everything better
• 1/3 cup brown sugar for that sticky sweet kick
• 1/4 cup beef broth to loosen things up and add depth
• 1/3 cup soy sauce salty and umami city
• 3 tablespoons hoisin sauce for a tasty glaze
• 1/2 teaspoon ground ginger warm and slightly spicy in powdered form
• 1/2 teaspoon ground black pepper for a gentle bite
• Pinch of red pepper flakes optional for a spicy kick if you like trouble
• 10 oz linguine noodles because they hold sauce like pros
• 1 tablespoon cornstarch to thicken the sauce into glory
• 2 tablespoons water to make the cornstarch slurry
• 4 green onions sliced for garnish and freshness

Yes the list is short. Yes you probably have at least half of it already. You can do this.

Step-by-Step Instructions

1. Begin by cooking the linguine according to the package instructions. Once cooked, drain and set aside.
2. In a large skillet, cook the ground beef over medium heat until it is browned and cooked through. Drain any excess fat.
3. Add the minced garlic to the browned beef and cook for about 1 minute until fragrant. Stir in the brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, ground black pepper, and red pepper flakes if using. Stir well to combine all the flavors.
4. In a small bowl, mix the cornstarch with water to create a slurry. Add this mixture to the skillet and stir until the sauce thickens, about 2 to 3 minutes.
5. Once the sauce has thickened, add the cooked linguine to the skillet. Toss the noodles in the sauce until they are well coated.
6. Garnish the dish with sliced green onions and serve hot.

Common Mistakes to Avoid

• Not draining the beef properly. Excess fat waters down the sauce and nobody wants a greasy noodle bath. Drain it or blot it. Easy.
• Overcooking the linguine. If you mush the noodles you lose texture and dignity. Aim for al dente.
• Adding the cornstarch directly without mixing. If you dump cornstarch in dry it clumps into sad little lumps. Make the slurry like a responsible adult.
• Skimping on garlic. This recipe is not the time to be shy with garlic unless you plan to invite vampires to dinner.
• Ignoring the sugar. The brown sugar is the glue that brings sweet to salty. Leave it out and the sauce will feel unfinished.
• Walking away while the sauce thickens. It only takes a few minutes and it will go from perfect to gluey if you overcook the slurry. Stir and watch it. You got this.

Alternatives & Substitutions

Want to tweak things? Cool. Here are some easy swaps that keep the vibe intact.

• Ground turkey or chicken works fine if you want leaner meat. Texture changes but flavor stays solid.
• Swap linguine for spaghetti or even rice noodles if you prefer a different noodle mood. Rice noodles will be softer so handle gently.
• No hoisin sauce? Mix a little extra soy sauce with a teaspoon of peanut butter or a dab of miso. Not identical but close enough in a pinch.
• Want more heat? Swap red pepper flakes for a squirt of Sriracha while the sauce simmers. I like it, IMO it wakes everything up.
• Vegetarian? Use crumbled firm tofu or cooked mushrooms instead of beef and swap beef broth for vegetable broth. Still saucy still satisfying.
• Want a greener meal? Toss in a few handfuls of spinach or some steamed broccoli when you add the noodles.

For a slightly different spin or plating ideas check our other take on the dish at Mongolian ground beef noodles. It has variations that might spark more ideas.

FAQ (Frequently Asked Questions)

• Can I use ground pork instead of beef? Sure why not. Pork has a little more fat and a sweeter profile but it plays nicely with the sauce.
• Do I have to use hoisin sauce? Not strictly. Hoisin gives a smoky sweet note. You can mix soy sauce with a touch of honey and a teaspoon of peanut butter as a rough substitute.
• How spicy will this be with red pepper flakes? Mild unless you dump a lot in. Start small and taste. You can always add more.
• Can I make this ahead and reheat it? Yep. Store leftovers in the fridge for up to three days. Reheat gently with a splash of water or broth to loosen the sauce.
• Is cornstarch the only thickener that works? No. You can use arrowroot or a roux made with flour and butter, but cornstarch gives that glossy finish. Cornstarch works fast and looks pretty.
• Can I freeze leftovers? You can but texture of the noodles might change. Freeze if you have to, but I recommend eating fresh or refrigerating for a day or two.
• How can I add veggies without ruining the vibe? Toss in quick-cooking veggies like spinach, snap peas, or thinly sliced bell peppers right when you add the noodles so they wilt and stay crisp.

Final Thoughts

You made it to the end which means you are officially ready to make dinner. This dish is fast, forgiving, and deeply comforting. It makes great leftovers and it never judges you for reheating it twice.

Now go impress someone or yourself with your new culinary skills. You have earned it.

Quick Mongolian Ground Beef Noodles

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• Author: admin
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A quick and tasty Mongolian ground beef noodle dish that balances sweet, salty, and spicy flavors. Perfect for a speedy dinner!

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 5 cloves garlic, minced
• 1/3 cup brown sugar
• 1/4 cup beef broth
• 1/3 cup soy sauce
• 3 tablespoons hoisin sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground black pepper
• Pinch of red pepper flakes (optional)
• 10 oz linguine noodles
• 1 tablespoon cornstarch
• 2 tablespoons water
• 4 green onions, sliced

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Instructions

1. Cook the linguine according to package instructions. Drain and set aside.
2. In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
3. Add minced garlic to the beef and cook for 1 minute until fragrant.
4. Stir in brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, ground black pepper, and optional red pepper flakes. Mix well.
5. Combine cornstarch and water in a small bowl to create a slurry, then add to the skillet and stir until the sauce thickens, about 2 to 3 minutes.
6. Add cooked linguine to the skillet and toss until coated in the sauce.
7. Garnish with sliced green onions and serve hot.

Notes

For added heat, substitute red pepper flakes with Sriracha. This dish can be made ahead and reheated; store leftovers in the fridge for up to three days.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop Cooking
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 10g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 80mg

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