GROUND BEEF MONGOLIAN NOODLES

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

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.

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.

🛒 Ingredients you’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, you’ll never misplace it.

• lean ground beef
• fresh ginger minced
• garlic clove minced
• brown sugar can reduce to 1/3 or 1/4 cup
• beef broth
• low sodium soy sauce low sodium
• hoisin sauce if you can find low-sodium, I recommend it.
• black pepper
• red pepper flakes optional
• noodles – linguine, fettuccine, or spaghetti
• cornstarch
• water
• green onions sliced

🍳Equipment you’ll need

• 5 quart braiser or large skillet
• pasta pan
• measuring cups and spoons
• Wood Stirring Spoon
• Bowls

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 there’s one ingredient that you simply must use fresh, it’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! It’s in the produce section of your grocery store. It’s inexpensive, and you’ll need a very small knob. Furthermore, it’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

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 don’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 you’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 don’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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If you’re new to my site, you might want to check out my pound cakes, which are some of my most popular recipes. Actually, I have over 60 pound cake recipes that I have tested, developed, and reviewed for you. I have highlighted some below (click on the photo), or you can get them all here: Pound Cakes Reviewed.

Have you tried this recipe? Consider leaving a comment and a 5-star review, please.😍