Mongolian Ground Beef Noodles Recipe

Rich, saucy, and loaded with savory-sweet flavor, Mongolian Ground Beef Noodles is the weeknight dinner you’ll crave on repeat. Tender noodles get tossed with umami-packed ground beef, a gorgeously glossy soy-based sauce, fresh green onions, and just a touch of heat. It’s a dish that’s as comforting as it is quick, packed with bold flavors but low on fuss – perfect for when you need a fast, satisfying meal that still tastes restaurant-worthy.

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Ingredients You’ll Need

These ingredients make Mongolian Ground Beef Noodles truly shine. Every item is picked for its role in building those delicious contrasting flavors and textures so that the finished noodles are anything but ordinary.

• Ground Beef: Choose 80/20 or 85/15 for the perfect balance of rich, juicy flavor and just enough fat to carry the sauce.
• Wide Noodles: Use fresh or dried lo mein, rice noodles, or even spaghetti in a pinch – you want something with bite to catch all that glorious sauce.
• Garlic: Freshly minced garlic infuses deep aromatic flavor; don’t be shy here.
• Ginger: Fresh, grated ginger brings brightness and a little peppery warmth to the dish.
• Green Onions: Sliced on the bias for pop of color and mellow onion flavor, added at the end for freshness.
• Soy Sauce: Go for low-sodium soy sauce to control the salt level and help the other flavors pop.
• Brown Sugar: A generous spoonful balances out the soy and ginger with that signature Mongolian sweetness.
• Hoisin Sauce: Adds a complex, slightly smoky sweetness that takes the sauce over the top.
• Sriracha or Red Pepper Flakes: For a subtle heat – adjust to taste if you’re spice-sensitive or love extra kick.
• Cornstarch: Just a teaspoon to thicken the sauce so it clings to every strand of noodle and morsel of beef.
• Sesame Oil: A dash right at the end gives everything a gently toasted aroma.
• Vegetable Oil: Neutral-flavored oil for sautéing beef and aromatics without interfering with the flavors.

How to Make Mongolian Ground Beef Noodles

Step 1: Cook the Noodles

Bring a large pot of water to a boil and cook your noodles according to the package directions until just al dente. Be sure to give them a quick toss with a splash of oil or a bit of their cooking water to keep them from sticking. Drain and set aside while you get the beef and sauce ready.

Step 2: Brown the Ground Beef

In a roomy skillet or wok set over medium-high heat, add vegetable oil and crumble in the ground beef. Let it brown thoroughly, breaking it up as it cooks – a bit of crispy caramelization on the edges is extra tasty! Once fully cooked, drain any excess fat if needed.

Step 3: Sauté the Aromatics

Push the beef to the edges of your pan and add the garlic and ginger to the center. Give them a quick sauté until fragrant, just a minute or so, making sure they don’t burn. The aroma at this point should make your kitchen smell incredible!

Step 4: Make the Sauce

In a bowl, whisk together soy sauce, brown sugar, hoisin sauce, a splash of water, cornstarch, and sriracha or red pepper flakes. Pour this mixture into the skillet with the beef and aromatics. Simmer for a minute or two until the sauce thickens to a silky, glossy consistency that coats the back of a spoon.

Step 5: Combine Noodles and Finish

Add your cooked noodles straight into the skillet and use tongs to toss everything together so the noodles are thoroughly coated with the savory-sweet sauce. Finish by drizzling in sesame oil and stirring in most of your green onions, reserving a few for topping. Serve Mongolian Ground Beef Noodles piping hot, garnished as you like!

How to Serve Mongolian Ground Beef Noodles

Garnishes

Dress up each bowl of Mongolian Ground Beef Noodles with plenty of fresh green onions, a sprinkle of toasted sesame seeds, extra sriracha for heat, or a scattering of crispy fried shallots for crunch. A squeeze of lime adds zing and balances the sauce beautifully.

Side Dishes

While these noodles can absolutely shine on their own, they’re amazing paired with stir-fried broccoli, quick-pickled cucumbers, steamed edamame, or a cooling Asian slaw. If you want a heartier spread, try serving with some fluffy jasmine rice on the side to soak up all that extra sauce.

Creative Ways to Present

For a fun spin, try serving Mongolian Ground Beef Noodles in lettuce wraps, or pile them high in individual bowls for a cozy noodle night. They’re also fantastic topped with a jammy soft-boiled egg, or tossed with sautéed mushrooms and snow peas for extra veggies and color.

Make Ahead and Storage

Storing Leftovers

Allow any leftover Mongolian Ground Beef Noodles to cool to room temperature, then transfer them to an airtight container. They keep well in the refrigerator for up to 3 days, staying flavorful and tender, making them perfect for meal prep or quick lunches.

Freezing

If you want to stash some away, Mongolian Ground Beef Noodles freeze surprisingly well! Portion into freezer-safe containers, seal tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, warm your noodles gently in a skillet over medium heat, adding a splash of water to loosen the sauce as needed. The microwave works too – just cover the noodles to trap steam and stir halfway for even heating. They’ll taste just as satisfying as the day you made them!

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! While ground beef gives Mongolian Ground Beef Noodles their signature depth, ground turkey or chicken are excellent lighter alternatives. Just note that you might want to increase the seasoning a bit, as they’re milder in flavor.

What type of noodles work best in this recipe?

This dish is ultra-flexible – lo mein, rice noodles, thick udon, or even regular spaghetti all soak up that rich sauce nicely. Look for noodles with enough heft to hold up to the heartiness of the beef and sauce.

Is this dish very spicy?

Not unless you want it to be! The base recipe has a gentle warmth, but you can easily adjust the amount of sriracha or red pepper flakes up or down to suit your spice preference. Serve extra hot sauce at the table for those who like more heat.

Can I add vegetables to Mongolian Ground Beef Noodles?

Definitely! Stir in bell peppers, snap peas, shredded carrots, bok choy, or mushrooms for extra color and nutrition. Simply sauté them with the beef or add blanched veggies during the final toss with noodles.

How do I keep the noodles from getting mushy?

Be sure to cook your noodles just until barely tender (al dente), and toss them with oil or a bit of cooking water after draining. This helps keep them springy and prevents them from soaking up too much sauce before serving.

Final Thoughts

If you’re searching for a comforting, flavor-packed meal that comes together in a flash, give Mongolian Ground Beef Noodles a try. They combine everything there is to love about a takeout classic with the unbeatable satisfaction of homemade goodness – there’s a very good chance they’ll become a new favorite at your table!

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