Ground Beef Mongolian Noodles (Easy Dinner)
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These Ground Beef Mongolian Noodles are sweet, savory, garlicky, and packed with bold flavor in every bite. Made with tender noodles, seasoned ground beef, and a rich Mongolian-inspired sauce, this easy dinner recipe comes together quickly for a fast weeknight meal the whole family will love.
The sauce has the perfect balance of salty soy sauce, brown sugar sweetness, garlic, and savory beef flavor that coats every noodle beautifully.
If you need an easy ground beef dinner that feels better than takeout, this noodle recipe is simple, filling, and perfect for busy nights.
Estimated reading time: 8 minutes
What Are Mongolian Noodles?
Mongolian noodles are typically made with a savory sauce that combines soy sauce, garlic, brown sugar, and ginger flavors. The sauce creates a sweet and salty balance that coats noodles and meat beautifully.
Many homemade Mongolian noodle recipes are inspired by takeout-style dishes but use simple pantry ingredients for easy weeknight cooking.
👉🏼Here are more go-to quick recipes: Delicious Dinners | 30 Minutes Meals or Less, easy weeknight dinners, and 20 A+ BACK TO SCHOOL DINNER RECIPES.
Why Ground Beef Works So Well in This Recipe
Instead of traditional 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!
Ground beef cooks quickly and absorbs sauce flavor easily, making it perfect for fast noodle dishes. It also makes Mongolian noodles more affordable and convenient than steak-based versions while still creating rich flavor.
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 why I recommend using low-sodium soy sauce in this recipe.
👉🏼 I also have quick family dinner recipes.
Tips for the Ground Beef Mongolian Noodles
Don’t overcook the noodles
Cook just until tender so they don’t become mushy after mixing with sauce.
Use lean ground beef
This helps avoid greasy sauce.
Toss noodles immediately in sauce
Warm noodles absorb flavor best.
Add vegetables if desired
Broccoli, carrots, bell peppers, or green onions work well.
🛒 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.
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- 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.
Can You Make Ground Beef Mongolian Noodles Ahead of Time?
Yes. Ground Beef Mongolian Noodles reheat well for meal prep and leftovers.
Store refrigerated and reheat gently with a splash of water or broth to loosen the sauce.
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.
The beef sauce freezes better than fully cooked noodles, which can soften after thawing.
Yes. Ground turkey or chicken can be substituted.
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.
What to Serve with Ground Beef Mongolian Noodles
Here are a few easy side dishes to serve with Mongolian Beef Noodles:
- egg rolls
- broccoli
- stir-fried vegetables
- dumplings
- cucumber salad
- Asian slaw
More Noodles to try:
- Easy noodle recipes
- 9 Amazing Quiche Recipes
- Slow Cooker Creamy Buffalo Chicken
- Thai Peanut Noodles
- Thai Peanut Chicken Flatbread
- Slow Cooker Zesty Italian Chicken
- Crock Pot Crack Chicken
- Slow Cooker Buffalo Chicken
- Crock Pot Rotel Crack Chicken
- One Pot Spicy Thai Noodles
- Crock Pot Honey Garlic Chicken
- Crockpot Green Chile Chicken
- Slow Cooker Creamy Buffalo Chicken
Ground Beef Mongolian Noodles
Items in blue & underlined below can be clicked for more detail or to purchase.
Equipment
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.
I made it and it was delicious. I will definitely make it again!
Made this, very easy, good flavor. Will add more red pepper flakes next time. Its a keeper.
Made this tonight. Was so good and so easy.
Wow!!! Want something different to make with ground beef-this is a winner! I was going to try this recipe for my husband and I and last minute, invited our neighbors to join us and everyone loved it! Definitely making this one again!!!
Very good recipe. Wife and granddaughter liked it. That’s a plus in itself. Probably double the sauce next time. Like a more saucy noodle dish
Can the leftovers be frozen?
Yes, it can.
This was so easy to make. It was a little too hot for my liking but the family LOVED it. Will make again! Thank you!
It was delicious, but way to sweet. Next time I’ll cut the amount of sugar in half.
This is very good! It is very sweet and salty, and I think cutting the brown sugar in half wouldn’t be a bad idea. If you don’t have hoisin sauce on hand, oyster sauce works well too. Definitely add extra red pepper flakes, 1 teaspoon is hardly detectable.
I would like to take this to a potluck, would it be ok in a slower cooker to keep warm? Or does it need to be served right away?
Yes, that’s okay to do. If it will be warming a long time I would slightly undercook the noodles so that they don’t become too mushy.
I made this tonight , as I found it a little one sided in the flavor so I added some sweet chili sauce which evened it out. Try it you’ll like it. 😉