Mongolian Ground Beef Noodles – A Quick, Saucy Weeknight Favorite

Mongolian Ground Beef Noodles is a fast, budget-friendly twist on the classic Mongolian beef takeout favorite — but with ground beef and noodles for a satisfying, slurpy meal the whole family will love. It features tender noodles coated in a rich, garlicky soy-based sauce with just the right balance of sweet and savory, all tossed with crumbled beef and scallions.

This recipe comes together in under 30 minutes, uses everyday ingredients, and is endlessly flexible. Think of it as an Asian-inspired comfort food dish that hits every craving: saucy, meaty, and full of umami. Perfect for weeknight dinners, meal prep, or when you just want something cozy and quick without sacrificing flavor.

Ingredients Overview

Each ingredient plays a part in creating deep flavor with minimal effort:

• Ground Beef: Lean ground beef (85–90%) works best. It cooks quickly and absorbs the sauce beautifully.

• Noodles: Use lo mein, udon, spaghetti, or ramen noodles — anything that holds sauce well. Cook just until tender and rinse to prevent sticking.

• Garlic & Ginger: Essential aromatics that infuse the sauce with warmth and depth.

• Soy Sauce: The base of the Mongolian-style sauce. Use low-sodium to control salt levels.

• Brown Sugar: Adds signature sweetness and helps caramelize the sauce onto the meat and noodles.

• Hoisin Sauce (optional): Adds a deeper, slightly tangy-sweet flavor for richness.

• Cornstarch: Thickens the sauce and helps it cling to the noodles.

• Beef Broth or Water: Provides body and moisture for the sauce.

• Red Pepper Flakes (optional): For a gentle kick of heat.

• Scallions (Green Onions): Bright, fresh contrast and color.

• Sesame Oil: A finishing oil for toasty aroma and nutty depth.

Ingredient Swaps & Additions

• Gluten-Free: Use tamari or coconut aminos instead of soy sauce, and rice noodles or gluten-free spaghetti.

• Low-Carb: Swap noodles for zucchini noodles or spaghetti squash.

• Add Veggies: Toss in bell peppers, shredded carrots, or broccoli florets.

• Protein Boost: Stir in scrambled eggs or swap beef for ground turkey, pork, or tofu.

Step-by-Step Instructions

1. Cook the Noodles
   Bring a large pot of water to a boil. Cook noodles according to package instructions until just tender. Drain and rinse under cool water to prevent sticking. Set aside.

2. Brown the Beef
   In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add ground beef and break it apart with a spoon. Cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.

3. Add Garlic & Ginger
   Push the beef to the sides of the pan. Add minced garlic and ginger to the center. Cook for 30 seconds until fragrant, then stir into the beef.

4. Make the Sauce
   In a bowl, whisk together:

   • 1/3 cup low-sodium soy sauce

   • 1/4 cup brown sugar

   • 1 tablespoon hoisin sauce (optional)

   • 1 tablespoon cornstarch

   • 1/2 cup beef broth or water

   • 1 teaspoon sesame oil

   • Pinch of red pepper flakes (optional)

5. Simmer the Sauce
   Pour the sauce into the skillet with the beef. Stir well and bring to a simmer. Let it cook for 2–3 minutes until thickened and glossy.

6. Add Noodles & Toss
   Add the cooked noodles to the skillet. Toss everything together using tongs until the noodles are evenly coated and warmed through.

7. Finish with Scallions
   Stir in chopped green onions and serve hot. Add sesame seeds or more chili flakes on top if desired.

Tips, Variations & Substitutions

• Sauce Too Thick? Add a splash of water or broth.

• Sauce Too Thin? Let it simmer an extra minute or add a bit more cornstarch slurry (1 tsp cornstarch + 1 tbsp water).

• More Veggies? Toss in thin-sliced bell peppers or snap peas during the last few minutes of cooking.

• One-Pot Hack: Cook noodles, drain, and then use the same pot to make the beef and sauce for less cleanup.

Serving Ideas & Occasions

This dish is incredibly versatile and a favorite for all kinds of occasions:

• Weeknight Dinners: Fast, family-friendly, and filling.

• Meal Prep: Stays saucy and reheats well for up to 4 days.

• Potlucks or Casual Gatherings: A crowd-pleaser that’s easy to scale up.

• Comfort Food Cravings: It hits the same sweet-salty spot as takeout — with fewer ingredients and less oil.

Serve With:

• Steamed broccoli or bok choy

• A side of kimchi or Asian cucumber salad

• Chili crisp or sriracha on the side

Nutritional & Health Notes

This dish is a smart balance of protein, complex carbs, and healthy fats (thanks to sesame oil).

• Lean Ground Beef: Delivers iron, B vitamins, and satisfying protein.

• Noodles: Use whole wheat or gluten-free for added fiber or dietary needs.

• Add Veggies: A simple way to increase volume and nutrition without sacrificing flavor.

• Moderate Sodium: Use low-sodium soy sauce and hoisin to keep sodium in check.

FAQs

Q1: Can I use ramen noodles?

A1: Yes! Discard the flavor packet and use just the noodles. They cook quickly and soak up the sauce beautifully.

Q2: How long does it keep?

A2: Store leftovers in the fridge for up to 4 days in an airtight container. Reheat in a skillet with a splash of water or broth.

Q3: Can I freeze it?

A3: You can freeze the beef and sauce mixture separately, but the noodles may become mushy after thawing. Best for fresh or refrigerated use.

Q4: Is it spicy?

A4: Not by default. Add red pepper flakes or sriracha for extra heat.

Q5: Can I use another protein?

A5: Absolutely. Try ground turkey, pork, chicken, or plant-based ground meat alternatives.

Q6: How can I make it healthier?

A6: Use lean beef, reduce sugar slightly, swap in veggie noodles or whole wheat pasta, and bulk it up with vegetables.

Q7: What’s the best way to reheat it?

A7: Reheat in a skillet over medium heat with a tablespoon of water to loosen the sauce. Microwave in 30-second intervals, stirring in between.

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