GROUND BEEF MONGOLIAN NOODLES

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Easy to make Ground Beef Mongolian Noodles is sweet, spicy, and perfect for busy weeknights! You can make these Mongolian beef noodles in 30 minutes or less, and it tastes even better than the restaurant version.

Estimated reading time: 8 minutes

 Ground Beef Mongolian Noodles

GROUND BEEF MONGOLIAN NOODLES

There is no food group that I love more than pasta! Recently, I’ve been enjoying Asian flavors and wanted to create an easy beef noodle recipe and came up with these mongolian beef noodles. This recipe can be made so quickly, it has become a staple on our weeknight table.

Here are more go-to quick recipes: Delicious Dinners | 30 Minutes Meals or Less and 20 A+ BACK TO SCHOOL DINNER RECIPES.

 Ground Beef Mongolian Noodles

Mongolian beef noodles

I modeled my recipe after PF Chang’s Mongolian Beef with a sweet soy glaze, garlic, and green onions. However, instead of flank steak, I used lean ground beef. This is the perfect dish to satisfy all your quick fix Asian/Chinese food cravings and it’ll make your house smell amazing while cooking!

If you notice, there’s no salt in the beef and sauce mixture. Hoisin sauce tends to be salty and I haven’t found a low-sodium version of it yet. That’s also the reason I recommend using low-sodium soy sauce for this recipe.

 Ground Beef Mongolian Noodles

๐Ÿ›’ Ingredients youโ€™ll need

The full recipe for mongolian ground beef noodles with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, youโ€™ll never misplace it.

๐ŸณEquipment you’ll need

Mongolian ground beef noodles

  1. For the ground beef – I used 90% lean ground beef. You can also use ground turkey, pork, or chicken.
  2. For the minced garlic. I recommend fresh garlic or jarred minced garlic in water instead of dried granulated garlic or dried garlic powder. Fresh has much more flavor than dried.
  3. For the ginger– If thereโ€™s one ingredient that you simply must use fresh, itโ€™s ginger. Dried ginger tastes nothing like fresh ginger. Ginger is a root, and it adds so much flavor to recipes. A little ginger goes a long way! Itโ€™s in the produce section of your grocery store. Itโ€™s inexpensive, and youโ€™ll need a very small knob. Furthermore, itโ€™ll last 3 to 4 weeks on the countertop.
  4. For the soy sauce. I highly recommend you use low-sodium soy sauce
  5. For the hoisin sauce. Hoisin is an Asian barbecue sauce that can be found in the International food section at your grocery store. There’s really no substitute for hoisin.
  6. Red Pepper. A reader recommended Assi brand red pepper, which is an authentic Asian brand. If you want to try it, you can purchase it here.

Frequently Asked Questions

What are Ground Beef Mongolian Noodles?

It’s an Americanized version of a 1950s Taiwan entree made with ground beef (The traditional protein is beef strips) and noodles tossed in a rich stir-fry sauce with a hint of sweetness.

What kind of noodles are used in Mongolian Beef Noodles?

Mongolian beef noodles are made with thick, hearty noodles/ Spaghetti, linguine, or even rice noodles can work just as well, as long as they can soak up that rich, savory Mongolian sauce without falling apart. You can also use more traditional Asian noodles like udon, ramen, or lo mein.

What are similar recipes to this?

My family enjoys these recipes that have a similar flavor profile: MONGOLIAN MEATBALLS RAMEN RECIPE, 30-MINUTE MONGOLIAN TENDERLOIN, and Mongolian Beef Meatballs.

Is Mongolian sauce spicy?

No. Typically, Mongolian sauce is described as sweet and savory. It can easily be spicy if you want it to be by adding red chili flakes or sriracha.

Ground Beef Mongolian Noodles

A closer look at noodle options:

  1. Udon Noodles. These wheat-based noodles are thick, chewy, and great at soaking up sauces. Their texture makes them a perfect match for Mongolian beef.
  2. Ramen Noodles. Though ramen is usually linked with quick, simple meals, the fresh, thicker style of ramen noodles holds up beautifully in stir-fries like this one.
  3. Lo Mein Noodles. Slightly thicker and chewier than ramen, lo mein noodles bring a satisfying bite to the dish and pair well with the bold flavors of Mongolian beef.
  4. Spaghetti or Linguine. If you donโ€™t have traditional Asian noodles on hand, these pantry staples make a handy substitute and still deliver a tasty result.
  5. Rice Noodles. Naturally gluten-free, rice noodles come in different widths and work well if youโ€™re looking for a lighter or allergy-friendly option.

Mongolian Beef Noodles Cooking Tips

When making Ground Beef Mongolian Noodles, a few simple steps can take the dish from good to great.

Noodles. Cook them just until al dente so they stay firm and donโ€™t turn mushy once they hit the pan with the sauce. For extra flavor, let the noodles sit untouched on a hot wok or skillet for a minute or two. This light charring gives them a bit of crispness and helps the sauce cling better. To avoid clumping, toss the drained noodles with a little neutral oil, such as vegetable or canola, before adding them back in.

Beef. Resist the urge to stir it right away. Letting the ground beef sear in the pan without moving it creates a deeper, more savory flavor. Once it has that nice browned crust, then stir and finish cooking. Also, sprinkle in red pepper flakes or a dash of sriracha for a little kick.

Vegetables. Broccoli, bell peppers, onions, or carrots not only boost the flavor but also make the meal more satisfying, colorful, and nutritious. Be sure your pan or wok is hot enough so everything cooks quickly and sears instead of steams. Finally, avoid overcooking to keep the texture crunchy. Garnish with green onions and sesame seeds for a nice visual touch.

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Have you tried this recipe? Consider leaving a comment and a 5-star review, please.๐Ÿ˜

Ground Beef Mongolian Noodles

Ground Beef Mongolian Noodles

Easy to make Ground Beef Mongolian Noodles is sweet, spicy, and perfect for busy weeknights! You can make this in 30 minutes or less and it tastes even better than the restaurant version.
Author: Paula
4.84 from 404 votes
Print Rate
Save To Your Recipe Box
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 8 servings

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Ingredients

Instructions

  • In a large skillet with high sides brown the ground beef on the stovetop. Add the ginger and garlic the last 2 minutes of browning the ground beef. Break up the meat as it cooks.
  • While the groundย beefย is cooking, cook the pasta according to the package instructions. (I recommend you do not salt the water.) Drain.
  • Drain the ground beef and return it to the skillet along with the soy sauce,ย beef broth,ย brown sugar, red pepper flakes, pepper, and hoisin sauce. Stir to combine.
  • Dissolve the cornstarch in the water and add it to the ground beef mixture. Stir and bring the mixture to a low boil. After the sauce has thickened slightly add the drained noodles to the beef mixture. Stir to combine.
  • Allow the noodles to sit in the sauce a few minutes to absorb flavor. Serve hot with a garnish of sliced green onions.

Nutrition

Calories: 309kcal | Carbohydrates: 49g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 1107mg | Potassium: 376mg | Fiber: 2g | Sugar: 18g | Vitamin A: 112IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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183 Comments

  1. 5 stars
    This was great, I followed almost everything except I slightly seasoned my meat and added some onions, red bell peppers, and green bell pepper slices and it was so good!

  2. 5 stars
    I love a good takeout takeout! We had this for dinner last night and it was a huge hit. This will definitely be a part of our regular meal rotation.

  3. 5 stars
    This was a good recipe. I did a double batch and I did reduce the brown sugar as mentioned in the recipe- only doing half a cup. I did not have low sodium soy sauce so I cut the soy sauce with balsamic vinegar and some water. It turned out great! I added onion and pepper to the hamburger. I cooked broccoli and green beans on the side and for those who wanted to add those to the mixture they could. Very tasty!

  4. 5 stars
    I only used 1/3 cup of brown sugar. Double the sauce recipe and added broccoli carrots snap peas and water chestnuts๐Ÿ˜‹ I cheated and got the bag of Birdseye steamfresh vegetables.

  5. 5 stars
    So good and quick! Perfect for a weeknight meal! I went for a bit less brown sugar and it was perfect for our taste. Itโ€™s a personal preference so start with less and add to taste! I think itโ€™s be great with ground pork or even shrimp. Yummy!

4.84 from 404 votes (296 ratings without comment)

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