There's something truly irresistible about a steaming bowl of Mongolian Ground Beef Noodles. The combination of tender noodles, savory-sweet Mongolian-style sauce, and perfectly seasoned ground beef creates a dish that's both comforting and packed with bold flavors.

I first made this recipe on a busy weeknight when I was craving takeout but didn't want to wait for delivery. With just a handful of pantry staples and under 30 minutes, I had a meal that tasted just as goodโif not betterโthan my favorite restaurant version.
Why You'll Love This Mongolian Ground Beef Noodles Recipe
If you're looking for a quick and satisfying dinner, this recipe has you covered.
First, it's fast and easy. From start to finish, you can have this dish on the table in just 25 minutes, making it perfect for busy weeknights.
It's also budget-friendly. Using ground beef instead of flank steak keeps the cost low without sacrificing flavor. Plus, most of the ingredients are pantry staples, so you wonโt need a long grocery list.
The flavors are incredibleโa perfect balance of sweet, salty, and umami from soy sauce, brown sugar, and garlic. The sauce coats every strand of noodles, making each bite utterly delicious.
Lastly, it's versatile. You can swap the protein, adjust the spice level, or add extra veggies to make it your own.
Ingredients Notes
The beauty of this recipe lies in its simple yet flavorful ingredients. Hereโs what youโll need:
Ground beef forms the hearty base of this dish. It absorbs the sauce beautifully and cooks quickly, making it an excellent protein choice. If you prefer a leaner option, ground turkey or chicken will also work.
Soy sauce is the foundation of the Mongolian-style sauce. I recommend using low-sodium soy sauce to prevent the dish from becoming overly salty while still delivering rich umami depth.
Brown sugar balances the saltiness of the soy sauce with a touch of sweetness. This is what gives Mongolian beef its signature sweet-savory flavor. Dark brown sugar will add a deeper caramelized taste.
Garlic and ginger bring warmth and complexity to the sauce. Freshly minced garlic and ginger provide the best flavor, but in a pinch, you can use garlic and ginger paste.
Noodles tie everything together. Lo mein, spaghetti, or even ramen noodles work well in this dish. The key is to use noodles that hold up to the rich sauce without getting too soft.
For extra texture and freshness, consider topping with green onions and sesame seeds. They add a nice crunch and visual appeal to the finished dish.
How To Make Mongolian Ground Beef Noodles
This dish comes together quickly, so itโs best to have all your ingredients prepped and ready before you start cooking.
Start by bringing a large pot of salted water to a boil. Cook the noodles according to the package instructions until just al dente. Drain and set aside. The noodles will absorb the sauce later, so you donโt want them too soft.
While the noodles are cooking, heat a large skillet over medium-high heat. Add a splash of oil and the ground beef, breaking it up with a spoon as it cooks. Let it brown for about 5-7 minutes, stirring occasionally. Once itโs cooked through, drain any excess grease.
Next, add the minced garlic and ginger to the beef. Sautรฉ for about 30 seconds until fragrant. This step builds a flavorful base for the sauce.
Now, pour in the soy sauce, brown sugar, and a splash of water. Stir everything together and let the sauce simmer for 2-3 minutes until it slightly thickens. If you like a little heat, add a pinch of red pepper flakes or a drizzle of sriracha at this stage.
Toss the cooked noodles into the skillet with the beef and sauce. Use tongs to mix everything together, ensuring the noodles are well coated. Cook for another 2 minutes, allowing the flavors to meld.
Remove from heat and garnish with sliced green onions and sesame seeds. Serve immediately while hot and enjoy!
Storage Options
Got leftovers? This dish stores well and makes for a great next-day meal.
Let the noodles cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days. The flavors deepen as it sits, making it even more delicious the next day.
For longer storage, freeze the cooled noodles in a freezer-safe container for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat in a skillet with a splash of water to loosen the sauce.
To reheat, microwave in short bursts, stirring between each, or warm on the stovetop over medium heat. If the noodles seem dry, add a little soy sauce or water to revive the sauce.
Variations and Substitutions
One of the best things about this recipe is its flexibility. Here are a few ways to switch it up:
If you prefer a leaner protein, swap the ground beef for ground turkey, chicken, or even tofu. Each option soaks up the Mongolian sauce beautifully.
Add more vegetables for extra nutrition. Bell peppers, snap peas, shredded carrots, or baby spinach are great choices. Simply toss them in with the beef and cook until tender.
For a gluten-free version, use tamari instead of soy sauce and substitute with rice noodles or another gluten-free pasta.
Love spice? Increase the heat by adding chili flakes, sriracha, or even a splash of gochujang to the sauce.
If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir it into the sauce before adding the noodles. This will create a silkier, more luxurious texture.
Feel free to experiment and make this dish your own. No matter how you customize it, the result will always be delicious and satisfying!
PrintMongolian Ground Beef Noodles Recipe
This Mongolian Ground Beef Noodles recipe is a delicious, easy-to-make dish featuring tender ground beef, noodles, and a rich, savory Mongolian sauce. Perfect for a quick family dinner, this recipe is packed with flavor and ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
- 8 oz noodles (lo mein, spaghetti, or rice noodles)
- 1 lb ground beef
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1-inch ginger, grated
- ยฝ cup low-sodium soy sauce
- ยผ cup brown sugar
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ยฝ tsp red pepper flakes (optional)
- ยฝ cup beef broth
- 2 tbsp cornstarch (mixed with 2 tbsp water)
- 3 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Cook the noodles according to the package instructions. Drain and set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add ground beef and cook until browned.
- Stir in garlic and ginger, cooking for about 1 minute until fragrant.
- In a bowl, mix soy sauce, brown sugar, hoisin sauce, oyster sauce, sesame oil, red pepper flakes, and beef broth. Pour into the skillet.
- Stir in the cornstarch slurry and cook until the sauce thickens.
- Add the cooked noodles, tossing to coat them evenly in the sauce.
- Garnish with green onions and sesame seeds. Serve immediately.
Notes
- Use low-sodium soy sauce to control saltiness.
- Substitute ground beef with ground chicken, turkey, or tofu for variation.
- Adjust spice level with red pepper flakes or sriracha.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 10g
- Sodium: 890mg
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