Mongolian Ground Beef Noodles Recipe

If you’re craving bold, savory flavor in a seriously quick dinner, Mongolian Ground Beef Noodles is your new weeknight hero! This recipe transforms humble pantry ingredients into a glossy, slurp-worthy bowl of noodles that tastes like your favorite takeout, but is so much cozier—and faster—straight from your own skillet.

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Ingredients You’ll Need

The beauty of Mongolian Ground Beef Noodles is how every ingredient plays an essential role—each one brings either depth, sweetness, spice, or that comforting noodle texture. Simple staples combine here in delicious harmony, so don’t skip a thing if you want maximum flavor in every bite!

• Ground Beef (1 lb): The heart of this dish; it cooks up quickly and soaks up all the saucy goodness.
• Garlic (5 cloves, minced): Adds robust aroma and sharp, fresh flavor—nothing beats fresh garlic here.
• Brown Sugar (1/3 cup): Brings the signature subtle sweetness that makes Mongolian-style sauces so addictive.
• Beef Broth (1/4 cup): Gives the sauce savory depth and keeps everything deliciously saucy.
• Soy Sauce (1/3 cup): For that classic salty umami punch; stick with low-sodium if you’re salt-conscious.
• Hoisin Sauce (3 Tbsp): This sweet, fragrant sauce delivers the Mongolian “magic” flavor and a velvety texture.
• Ground Ginger (1/2 tsp): Adds warmth and gentle spice—don’t skip it, even in small amounts!
• Black Pepper (1/2 tsp): A bit of kick to balance the sweetness and intensify the overall flavor.
• Red Pepper Flakes (pinch, optional): For those who want a gentle, tingly heat alongside the sweetness.
• Linguine (10 oz): Flat pasta soaks up the sauce beautifully—feel free to use spaghetti or rice noodles if you prefer.
• Cornstarch (1 Tbsp): Helps achieve a glossy, thick, takeout-style sauce that clings to every noodle.
• Water (2 Tbsp): Mixed with cornstarch to make a smooth slurry and prevent lumps.
• Green Onions (4, sliced): These give a finishing pop of color, flavor, and freshness for the perfect bite.

Variations

The best part about Mongolian Ground Beef Noodles? They’re endlessly customizable! With a few swaps or additions, you can easily make this recipe your own—perfect for picky eaters, dietary tweaks, or just cleaning out the veggie drawer.

• Swap the Protein: Sub ground turkey or chicken for a lighter take, or use plant-based crumbles for a meatless version that’s still packed with flavor.
• Add Veggies: Stir in snap peas, shredded carrots, bell peppers, or broccoli florets for extra crunch and color—just toss them in after browning the beef.
• Go Gluten-Free: Use gluten-free tamari instead of soy sauce and substitute rice noodles or gluten-free linguine for a truly celiac-friendly meal.
• Make it Spicy: Amp up the heat by doubling the red pepper flakes or drizzling chili crisp over each serving.

How to Make Mongolian Ground Beef Noodles

Step 1: Cook the Pasta

Start this noodle night right by boiling a big pot of salted water, then adding the linguine. Cook until just al dente according to the package—remember, the noodles will simmer briefly in the sauce later, soaking up extra flavor as they finish. Drain, toss with a little oil if you like (to prevent sticking), and set aside.

Step 2: Brown the Ground Beef

In a large, deep skillet, add your ground beef over medium-high heat. Break it apart as it cooks, allowing for plenty of browning—this gives the best flavor. Drain off any excess fat to keep your noodles light and avoid greasy sauce. Don’t skimp on this step, as proper browning adds a ton of savory depth!

Step 3: Add Aromatics and Sauces

Once the beef is no longer pink, add the minced garlic right to the pan. Cook for about a minute, just until fragrant. Now pour in the soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, black pepper, and a pinch of red pepper flakes if you’re feeling spicy. Give everything a good stir so those flavors start melding.

Step 4: Thicken the Sauce

In a small bowl, whisk together cornstarch and cold water to make a smooth, lump-free slurry. Stir this right into the skillet with the beef and sauce. Let the mixture simmer for a few minutes—the sauce will magically thicken to a glossy glaze that’s just begging to coat some noodles.

Step 5: Combine with Noodles

Add your drained linguine to the skillet and use tongs to toss it all together. Every single noodle should get luxuriously coated in the Mongolian beef sauce. Let it simmer for another minute or two so the flavors can mingle and the noodles soak up every last bit of sauce.

Step 6: Garnish and Serve

Finish with a generous sprinkle of fresh, sliced green onions right before serving. Their crisp bite and gentle sharpness are the perfect final touch to bring the whole dish together. Serve those Mongolian Ground Beef Noodles piping hot and watch the smiles roll in!

How to Serve Mongolian Ground Beef Noodles

Garnishes

Garnishes work like magic for Mongolian Ground Beef Noodles: chopped green onions give a lively crunch and a burst of color, while a sprinkle of toasted sesame seeds or a drizzle of sesame oil adds nutty depth. For extra pizzazz, add a few red chili slices or even a little fresh cilantro if you love a herbal note.

Side Dishes

This noodle dish plays well with so many sides! Try quick-steamed broccoli, crisp snap peas, simple Asian slaw, or even potstickers for a takeout-style spread. A refreshing cucumber salad or chilled edamame can balance the rich, savory noodles beautifully.

Creative Ways to Present

For a fun presentation, swirl the Mongolian Ground Beef Noodles into a big family-style platter and top with a flurry of scallions and sesame seeds. Or serve them in individual bowls with chopsticks for cozy, slurpable portions. If you’re feeling fancy, pack them into lettuce cups for a fusion twist at your next gathering!

Make Ahead and Storage

Storing Leftovers

Any leftovers of Mongolian Ground Beef Noodles will keep like a dream! Store cooled noodles in an airtight container in the fridge for up to 3-4 days—they’ll actually taste even better the next day as the flavors meld together.

Freezing

You can absolutely freeze portions for future quick dinners. Let the noodles cool completely, then pack into freezer-safe bags or containers. They’ll be good for up to 2–3 months—just thaw overnight in the fridge for best texture.

Reheating

When reheating Mongolian Ground Beef Noodles, add a splash of water and microwave in short bursts, stirring often. Or reheat gently on the stovetop, tossing with a few extra green onions or a drizzle of soy sauce to revive the flavors and freshness.

FAQs

Final Thoughts

Go ahead and add Mongolian Ground Beef Noodles to your weekly dinner rotation—you’ll be so glad you did! There’s something so comforting, flavorful, and fun about this dish, and it’s guaranteed to bring big smiles (and maybe even a few seconds) to the table. Enjoy every savory, slurpy bite!

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