When dinnertime rolls around and the fridge is giving “we need to go grocery shopping” energy, I always come back to this comforting, quick, and endlessly adaptable recipe: Ground Beef Mongolian Noodles. Think of it as a flavor-packed fusion between classic Mongolian beef and everyone’s favorite pantry staple — noodles. It’s all the comfort of a stir-fry meets the cozy satisfaction of pasta night.
This recipe is a busy home cook’s dream. With a sweet-salty sauce, umami depth from soy and garlic, and just enough ginger heat to round it out, these noodles offer takeout-style flavor in under 30 minutes. Plus, it’s all made in one skillet for easy cleanup. Ground beef keeps it hearty and budget-friendly, and the noodle base makes it a sure hit with both adults and picky eaters.
Whether you’re looking to reinvent ground beef dinner ideas, need something quick and crowd-pleasing, or just want a satisfying plate of glossy noodles, these Mongolian-inspired noodles deliver. Let’s walk through everything you need to master this recipe — from ingredients and prep tips to how to customize it to suit your pantry and taste buds.
Mongolian Ground Beef Noodles
Ingredients
For the Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup dark brown sugar packed
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce optional, but recommended
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 cup water
- 1/2 teaspoon crushed red pepper flakes optional
For the Noodles:
- 12 oz lo mein noodles or spaghetti, linguine, or ramen noodles
- 1 tablespoon vegetable oil
- 1 lb ground beef 85/15 or 90/10 lean-to-fat ratio
- 1 tablespoon fresh ginger grated
- 3 cloves garlic minced
- 4 green onions sliced (white and green parts separated)
- 1 cup shredded carrots optional, for texture and color
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon toasted sesame seeds for garnish, optional
Instructions
- Step 1: Cook the Noodles
- Bring a large pot of salted water to a boil. Add your noodles and cook according to package instructions until just al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
- Tip: Rinsing also helps keep the noodles from soaking up too much sauce too quickly.
- Step 2: Make the Sauce
- In a small bowl, whisk together the soy sauce, brown sugar, hoisin, oyster sauce, cornstarch, sesame oil, water, and red pepper flakes (if using). Stir until the cornstarch dissolves completely. Set aside.
- Flavor Insight: The brown sugar caramelizes with the soy, creating that glossy, restaurant-style sheen you love in stir-fry sauces.
- Step 3: Brown the Ground Beef
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef, breaking it up with a spatula or wooden spoon. Cook for about 5–7 minutes, until browned and no pink remains. Drain any excess fat if needed.
- Tip: Try not to move the beef around too much in the first 2 minutes — let it sear and build flavor.
- Step 4: Sauté Aromatics
- Add the grated ginger, minced garlic, and white parts of the green onions to the pan with the beef. Stir-fry for about 1 minute, until fragrant.
- Step 5: Add the Veggies (Optional)
- If you’re using carrots or other veggies, stir them in now and cook for 2–3 minutes until just softened.
- Step 6: Combine Sauce and Noodles
- Give the sauce another stir (the cornstarch may have settled) and pour it into the skillet with the beef mixture. Let it simmer for 2–3 minutes until thickened and glossy. Then add the cooked noodles and toss everything together until the noodles are well-coated in the sauce.
- Pro Tip: Use tongs to gently toss the noodles — it helps distribute the sauce without breaking the noodles.
- Step 7: Garnish and Serve
- Turn off the heat. Add the green parts of the green onions and toss again. Sprinkle with toasted sesame seeds, if using. Serve immediately, hot and glossy.
