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
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
- For the ground beef – I used 90% lean ground beef. You can also use ground turkey, pork, or chicken.
- 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.
- 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.
- For the soy sauce. I highly recommend you use low-sodium soy sauce.
- 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.
- 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
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.
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.
My family enjoys these recipes that have a similar flavor profile: MONGOLIAN MEATBALLS RAMEN RECIPE, 30-MINUTE MONGOLIAN TENDERLOIN, and Mongolian Beef Meatballs.
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:
- 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.
- 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.
- 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.
- 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.
- 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.😍
Ground Beef Mongolian Noodles
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Equipment
- 5 quart braiser or large skillet
Ingredients
- 1 pound lean ground beef
- 4 teaspoons fresh ginger minced
- 6 cloves garlic clove minced
- ½ cup brown sugar can reduce to 1/3 or 1/4 cup
- ½ cup beef broth
- ½ cup low sodium soy sauce low sodium
- 4 tablespoons hoisin sauce if you can find low-sodium, I recommend it.
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- 10 ounces noodles linguine, fettuccine, or spaghetti
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 medium green onions sliced
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 ground beef 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, beef broth, 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
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.
This is very good! I’ve made it several times. I add whatever veggies I have on hand also and sub Splenda for the sugar and use fewer noodles. Thanks for this recipe. The sauce is so good!
Delicious! Definitely a keeper!
Just a little less sugar and it’ll be the perfect dish for me.
Absolutely delicious. We all loved it so much I will make it often. Going to try chicken instead of ground beef. Will let you know how it turns out. 2-15-25
Delicious! Have made numerous times, you can substitute or leave out some of the uncommon ingredients and it still taste restaurant quality
TY for this recipe. I’ve been looking for one so I could sob the soy and hoisin with coconut aminos.
I’ve used this recipe 2 or 3 times and it’s amazing. Do you have any no sugar recipes? I’d love them.
Yes, most of my main dishes don’t have sugar (just the Asian-inspired ones). All of these Low Carb Recipes don’t> https://www.callmepmc.com/easy-low-carb-recipes/
and these in my Healthy category don’t> https://www.callmepmc.com/category/healthy/
I used chicken instead. Also didn’t have hoisen so I used 2 tbls of peanut butter in place of that and left out the cornstarch. Yum!
Made it twice and love it, and I’ll be making this dish many more times! Thank you for sharing the recipe ❤️
I loved this recipe. I’m not a “sweets” kind of lady, but I used a 1/2 cup of light brown sugar AND was delish! I didn’t want spice, so I left out the red pepper flakes. It’s so good, I wish I had added the red pepper flakes to give it some kick! Five stars from me🥰