You know those nights when you need dinner fast but still want something that tastes like you spent hours in the kitchen? That's exactly why I keep coming back to Mongolian Ground Beef Noodles. My sister called me last Tuesday asking for a quick beef recipe, and this is what I sent her.
wenty minutes later, she texted me a photo with three empty bowls and the caption "kids went wild." This easy ground beef recipe brings together sweet and savory flavors with tender noodles in one pot. It's the kind of satisfying food that makes weeknight cooking feel like less of a chore and more like a win.
Why You'll Love This Recipe
This dish solves the biggest dinner struggle: you want Asian flavors without the takeout wait or the fancy ingredient hunt. Mongolian Ground Beef Noodles uses simple pantry staples you probably already have, and everything cooks in one pot. My husband actually requests this more than the traditional Mongolian beef because it's ready so much faster.
The ground beef soaks up that glossy, slightly sweet hoisin sauce while the noodles get perfectly coated in every bite. It's one of those ground beef dinners that feels special enough for guests but easy enough for a random Wednesday. Plus, kids love the beefy noodles, and you'll love the minimal cleanup.
Jump to:
- Why You'll Love This Recipe
- What You'll Need
- How to Make Mongolian Ground Beef Noodles
- Aliana's Top Tip
- Ingredient Substitutions & Variations
- Storage & Reheating Instructions
- What to Serve With Mongolian Ground Beef Noodles
- FAQs About Mongolian Ground Beef Noodles
- More Recipes You'll Love
- Related
- Pairing
- More DINNER
What You'll Need
Just a handful of everyday ingredients stand between you and this bowl of comfort. Most of these live in my pantry year-round, which is why this meat noodles recipe has become my go-to when I haven't planned ahead.
Main Ingredients
- 1 pound ground beef (80/20 works best for flavor)
- 8 ounces dried noodles (linguine, lo mein, or rice noodles all work)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ¼ cup soy sauce (low sodium is fine)
- ¼ cup hoisin sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- ½ cup beef broth or water
- 2 tablespoons vegetable oil
- ¼ teaspoon red pepper flakes (optional, for heat)
Optional Extras
Toss on sliced green onions, sesame seeds, or shredded carrots if you want extra color and crunch. My mom always adds a handful of snap peas because she can't help herself.
This Mongolian Ground Beef Noodles recipe is super easy; full steps are in the recipe card.
How to Make Mongolian Ground Beef Noodles
Cook the Noodles First
Bring a large pot of salted water to a boil and cook your noodles according to package directions. Drain them, toss with a tiny bit of oil so they don't stick, and set aside. Having them ready makes the final toss so much easier.
Brown the Ground Beef
Heat a large skillet or wok over medium-high heat with a tablespoon of oil. Add the ground beef and break it apart with a wooden spoon. Let it brown for about 5 minutes without stirring too much so you get those crispy, caramelized bits. Drain any excess fat if needed, but leave a little for flavor.
Build the Mongolian Sauce
Push the beef to the side of the pan and add another tablespoon of oil to the empty space. Toss in the garlic and ginger, stirring for about 30 seconds until they smell amazing. Now mix everything together. In a small bowl, whisk the soy sauce, hoisin sauce, brown sugar, cornstarch, and beef broth until smooth. Pour this sweet sauce over the beef and stir well.
Can I use a different type of noodles for this recipe?
Absolutely. You can swap in rice noodles, egg noodles, spaghetti, or even ramen noodles. Just cook them separately and toss them in at the end. The Mongolian sauce works with any noodle shape you have on hand.
Toss Everything Together
Add your cooked noodles directly into the skillet with the beef and sauce. Use tongs to toss everything together until the noodles are fully coated and glossy. Let it cook for another 2 minutes so the sauce thickens and clings to every strand. If it looks too thick, splash in a bit more broth or water.
Aliana's Top Tip
The secret to restaurant-quality flavor at home is letting that ground beef get a good sear before you stir it.
I learned this the hard way after making bland beef and noodles for years.
My daughter noticed the difference immediately and said, "Mom, this tastes like the place we go to!" Don't rush the browning step, it's where all the deep, savory flavor comes from.
Also, taste your Mongolian sauce before you pour it over everything.
If you like it sweeter, add a touch more brown sugar.
If you want it saltier, go with extra soy sauce. Make it yours.
Ingredient Substitutions & Variations
Swap ground beef for ground turkey or ground chicken if you prefer lighter meat. You can also try ground pork for a richer taste. Don't have hoisin sauce? Mix equal parts soy sauce and peanut butter with a spoonful of honey. For a non-dairy version, this recipe is already dairy-free, so you're good to go. If you want more veggies, throw in bell peppers, broccoli, or snap peas when you add the noodles.
Storage & Reheating Instructions
Store any leftovers in an airtight container in the fridge for up to three days. The noodles soak up some of the sauce as they sit, so when you reheat, add a splash of water or broth to loosen things up. I usually reheat mine in a skillet over medium heat, stirring gently until warmed through. You can also microwave it in 30-second bursts, stirring between each one. This dish doesn't freeze well because the noodles get mushy, so I recommend enjoying it fresh or within a few days.
What to Serve With Mongolian Ground Beef Noodles
This is hearty enough to stand alone, but I like pairing it with a simple cucumber salad or some steamed edamame on the side. My family also loves it with egg rolls or spring rolls if we're going full takeout-style night. A light Asian slaw with sesame dressing balances out the richness of the beef recipes perfectly.
FAQs About Mongolian Ground Beef Noodles
Can I make this ahead of time?
You can prep the sauce and brown the beef in advance, then store them separately in the fridge. When you're ready to eat, just cook fresh noodles and toss everything together. It saves time on busy nights.
How do I make this spicier?
Add more red pepper flakes, a spoonful of chili garlic sauce, or a drizzle of sriracha right before serving. My husband dumps hot sauce on everything, so I just leave it on the table.
Can I use pre-cooked noodles?
Sure, but fresh is always better. If you're using leftover noodles, rinse them under warm water first to separate the strands, then toss them into the pan with the beef and sauce.
What if I don't have hoisin sauce?
Try mixing soy sauce with a bit of molasses or maple syrup and a dash of garlic powder. It won't be identical, but it'll give you that sweet and savory vibe you're looking for in a Mongolian beef sauce.
More Recipes You'll Love
If you're hunting for more one pot dinner meals that keep things simple and tasty, I've got you covered. Try my Easy Beef Stir-Fry with crispy veggies and a ginger soy glaze; it's ready in under 20 minutes. Or check out my Korean Beef Bowl, another quick ground beef recipe that's perfect for meal prep. And if you want to explore more noodle recipes, my Garlic Butter Shrimp Noodles will blow your mind. You'll find all of these in my DINNER category, where I keep all the weeknight heroes.
Tried this recipe? Tag me on Pinterest @AlianaRecipes; I'd love to see your twist on it!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Mongolian Ground Beef Noodles Recipe:
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