Are you craving a quick, savory, and satisfying meal that brings the bold flavors of Mongolian cuisine to your table? This Mongolian Ground Beef Noodles recipe is your answer!
Ready in under 30 minutes, it’s perfect for busy weeknights, packed with umami-rich sauce, tender beef, and slurpable noodles.
Whether you’re a seasoned cook or a beginner, this dish is easy to whip up and sure to impress. Let’s dive into why this recipe will become a staple in your kitchen!
Why You’ll Love This Mongolian Ground Beef Noodles Recipe
Fast and Simple: You can make this meal in less than 30 minutes, which is great for nights when you’re short on time.
Big Flavor: Every bite is covered in a tasty Mongolian-style sauce made with soy sauce, hoisin, and fresh ginger—it’s sweet, salty, and full of flavor.
Budget-Friendly: Made with ground beef and basic pantry items, this dish is affordable and doesn’t require fancy ingredients.
Customizable: You can easily change things up—use a different meat, add veggies, or make it spicier or milder to fit your taste.
Great for the Whole Family: Both kids and adults enjoy the soft noodles and rich, flavorful sauce, making it a crowd-pleaser at dinner.
Ingredients for Mongolian Ground Beef Noodles
1 lb ground beef (lean, 80/20 for best flavor)
8 oz noodles (lo mein, udon, or spaghetti)
1 tbsp vegetable oil
1 small onion, thinly sliced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 red bell pepper, thinly sliced (optional for color and crunch)
3 green onions, chopped (for garnish)
1 tbsp sesame seeds (for garnish)
For the Mongolian Sauce:
¼ cup low-sodium soy sauce
2 tbsp hoisin sauce
2 tbsp brown sugar (or honey for a lighter sweetness)
1 tbsp oyster sauce (optional for extra umami)
1 tsp sesame oil
½ tsp red pepper flakes (adjust for spice preference)
¼ cup water or beef broth (to thin the sauce)
Instructions
Cook the Noodles:
Boil a pot of water with a bit of salt. Add the noodles and cook them for 6–8 minutes, or follow the package directions. Drain the noodles and rinse them with cold water so they don’t stick together. Set them aside.
Make the Sauce:
In a small bowl, mix together soy sauce, hoisin sauce, brown sugar, oyster sauce (if you’re using it), sesame oil, red pepper flakes, and a little water or broth. Set the sauce aside for later.
Cook the Beef:
Heat some vegetable oil in a large pan or wok over medium-high heat. Add the ground beef and break it up as it cooks. Cook for about 5–7 minutes, until it’s browned and fully cooked. If there’s too much grease, drain it off.
Cook the Veggies:
Add the chopped onion, garlic, ginger, and red bell pepper (if using) to the pan. Stir and cook for 2–3 minutes, until they smell great and start to soften.
Add the Sauce:
Pour the sauce you made into the pan. Mix everything together and let it cook for 2 minutes so the sauce thickens a little.
Add the Noodles:
Put the cooked noodles into the pan. Toss everything together so the noodles get coated with the sauce. Let it cook for another 1–2 minutes to warm up.
Finish and Serve:
Take the pan off the heat. Sprinkle chopped green onions and sesame seeds on top. Serve hot and enjoy!
Tips for the Best Mongolian Ground Beef Noodles
Use Fresh Ginger: Grating fresh ginger gives the dish a bold, zesty flavor that dried ground ginger just can’t match. It really brings the sauce to life.
Don’t Overcook the Noodles: Cook the noodles just until tender, then rinse them with cold water. This stops the cooking and keeps them from turning mushy or sticking together.
Fix the Sauce if Needed: If your sauce is too thick, just add a little water to thin it out. If it’s too runny, let it cook a bit longer so it thickens up.
Use High Heat for Stir-Frying: Make sure your pan is nice and hot. This helps the beef brown nicely and keeps the veggies crisp, not soggy.
Taste Before Adding Noodles: Try the sauce before mixing in the noodles. You can make it sweeter, spicier, or saltier based on what you like.
Variations and Substitutions
Try Different Proteins: You can use ground turkey or chicken instead of beef. For a meat-free version, try crumbled tofu or chopped mushrooms—they soak up the sauce really well.
Change Up the Noodles: Instead of lo mein, you can use ramen, soba, or rice noodles. If you want a low-carb option, try zucchini noodles or shirataki noodles.
Add More Veggies: Throw in some broccoli, snap peas, carrots, or mushrooms for extra crunch, color, and nutrients.
Adjust the Spice: Want it spicy? Add sriracha, chili oil, or fresh chili peppers. For a milder taste, just leave out the red pepper flakes.
Make It Gluten-Free: Use tamari instead of regular soy sauce and pick gluten-free noodles to fit your needs.
Low-Sugar: You can use a sugar-free sweetener or just reduce the brown sugar to 1 tablespoon if you prefer less sweetness.
Serving Suggestions
Serve with a Side: This dish goes great with egg rolls, spring rolls, or some steamed edamame. These light sides add crunch and balance out the meal.
Add a Fresh Salad: A cool cucumber salad with a tangy rice vinegar dressing is a nice contrast to the rich, savory sauce of the noodles.
Beverage Match: Iced green tea or warm jasmine tea are both refreshing and help cleanse the palate while you eat.
Toppings: Add a drizzle of chili oil for some heat or sprinkle on crushed peanuts for extra crunch and flavor.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prep the sauce up to 3 days in advance and store in an airtight container in the fridge. Cook noodles and beef fresh for best texture.
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet with a splash of water or broth to loosen the sauce.
Freezing
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Note: Noodles may soften slightly after freezing.
FAQs
Q. Can I use regular spaghetti for this recipe?
Yes! Spaghetti works great if you don’t have lo mein or udon noodles. Just cook al dente to avoid mushiness.
Q. Is Mongolian ground beef noodles spicy?
The recipe has a mild kick from red pepper flakes. Omit them for a non-spicy version or add more for extra heat.
Q. Can I make this dish vegetarian?
Absolutely! Swap ground beef for crumbled tofu, tempeh, or mushrooms, and use vegetable broth in the sauce.
Q. What’s the difference between Mongolian beef and Mongolian ground beef noodles?
Traditional Mongolian beef uses sliced flank steak and is served with rice. This version uses ground beef and noodles for a quicker, budget-friendly twist.
Q. How do I prevent the noodles from sticking together?
Rinse cooked noodles with cold water and toss with a tiny bit of sesame oil before adding to the skillet.
Conclusion
In conclusion, this Mongolian Ground Beef Noodles Recipe is a game-changer for busy weeknights, delivering restaurant-quality flavors in under 30 minutes.
With its customizable ingredients, bold umami sauce, and slurpable noodles, it’s a dish that everyone at the table will love.
Whether you’re meal-prepping, feeding a family, or just craving something delicious, this recipe has you covered.
Try it today and let us know how it turned out in the comments below!
Read More:- Hobo Casserole Ground Beef Recipe
Mongolian Ground Beef Noodles Recipe
Ingredients
- 1 lb ground beef
- 8 oz noodles lo mein, udon, or spaghetti
- 1 tbsp vegetable oil
- 1 small onion thinly sliced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 red bell pepper thinly sliced (optional)
- 3 green onions chopped
- 1 tbsp sesame seeds
- Sauce:
- ¼ cup low-sodium soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp brown sugar
- 1 tbsp oyster sauce optional
- 1 tsp sesame oil
- ½ tsp red pepper flakes
- ¼ cup water or beef broth
Instructions
- Follow the package instructions. Once done, drain and rinse with cold water to keep them from sticking. Set aside.
- In a small bowl, whisk all the sauce ingredients together until smooth. Set aside.
- Heat oil in a pan over medium-high heat. Add ground beef, break it up, and cook for 5–7 minutes until browned. Drain extra fat if needed.
- Add chopped onion, garlic, ginger, and bell pepper. Stir-fry for 2–3 minutes until they start to soften.
- Pour the sauce into the pan. Stir everything together and let it simmer for 2 minutes.
- Toss in the cooked noodles and mix well. Heat for 1–2 minutes until warmed through.
- Top with green onions and sesame seeds. Serve hot and enjoy!
