Mongolian Ground Beef Noodles

Introduction

If you’re looking for a hearty, flavorful, and family-friendly meal that comes together in under 30 minutes, look no further than Mongolian Ground Beef Noodles. This savory one-pan dish combines the rich umami flavors of traditional Mongolian beef with the comfort of tender noodles, creating a fast weeknight dinner that feels both indulgent and satisfying. With a sticky-sweet soy-based sauce, garlic, ginger, and a punch of green onions, each bite is a burst of flavor that’s sure to win over even the pickiest eaters.

While the term “Mongolian” in Western cuisine often references the sweet and salty stir-fry dishes served in American-Chinese restaurants, the inspiration for Mongolian Ground Beef Noodles pulls from those delectable flavors rather than being an authentically Mongolian dish. This recipe is a creative fusion that captures the essence of Mongolian beef by simplifying the components and swapping out the usual flank steak for budget-friendly ground beef. The addition of noodles makes it more filling and comfort-driven—perfect for cozy nights or meal prepping for the busy week ahead.

What sets this particular recipe apart is how incredibly easy and accessible it is. No marinating. No obscure ingredients. Just a handful of pantry staples, a single skillet, and about 25 minutes to deliciousness. Whether you want a quick dinner, a smarter takeout alternative, or a new twist on an old favorite, Mongolian Ground Beef Noodles deliver—beautifully.

Ingredients

For the Sauce

• 1/2 cup (120 ml) low-sodium soy sauce
• 1/2 cup (100 g) packed light brown sugar
• 1/3 cup (80 ml) water
• 1 tablespoon (15 ml) hoisin sauce
• 2 teaspoons (10 ml) rice vinegar
• 2 teaspoons (10 ml) sesame oil
• 1 tablespoon (8 g) cornstarch
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)

For the Noodles & Beef

• 12 oz (340 g) lo mein noodles or spaghetti
• 1 pound (450 g) ground beef (preferably 85% lean)
• 1 tablespoon (15 ml) vegetable oil (if needed)
• 1 tablespoon (8 g) garlic, finely minced (about 3 cloves)
• 1 tablespoon (8 g) fresh ginger, grated
• 1 cup (100 g) shredded carrots
• 1/2 cup (50 g) sliced green onions (plus more for garnish)
• 1/4 cup (35 g) water chestnuts, sliced (optional for crunch)
• Salt and pepper, to taste
• Toasted sesame seeds, for garnish (optional)

Instructions

1. Prepare the noodles. Bring a large pot of water to a boil. Cook the lo mein noodles or spaghetti according to the package directions until al dente. Drain and set aside. Drizzle with a little oil to prevent sticking, if needed.
2. Make the sauce. In a small bowl or measuring cup, whisk together the soy sauce, brown sugar, water, hoisin sauce, rice vinegar, sesame oil, cornstarch, and red pepper flakes. Set aside.
3. Cook the ground beef. Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, crumbling it as it browns, for about 5–7 minutes. Drain excess fat if necessary.
4. Sauté aromatics. If the pan is dry, add 1 tablespoon of vegetable oil. Stir in the minced garlic and grated ginger. Cook for about 1 minute, or until fragrant, stirring constantly to avoid burning.
5. Add the vegetables. Stir in the shredded carrots and sliced water chestnuts (if using). Sauté for 2–3 minutes until slightly softened but still crisp.
6. Stir in the sauce. Pour the prepared sauce mixture over the beef and vegetables. Stir well to combine, scraping any browned bits from the bottom of the pan for extra flavor.
7. Simmer to thicken. Allow the sauce to simmer over medium heat for 2–3 minutes, stirring frequently, until it thickens and coats the beef mixture.
8. Add the noodles. Reduce heat to low and add the cooked noodles to the skillet. Toss everything together using tongs or two wooden spoons to coat the noodles evenly with the sauce.
9. Fold in green onions. Stir in the green onions and allow the dish to sit for 1–2 more minutes over low heat so the flavors can meld beautifully.
10. Taste and adjust. Taste the dish and adjust seasoning if needed—add more soy sauce for saltiness or sugar for sweetness. Add more red pepper flakes if you’d like extra heat.
11. Serve hot. Garnish with additional green onions and toasted sesame seeds before serving.
12. Optional: Finish with a drizzle of sesame oil for aromatic depth right before removing the skillet from heat.
13. Clean as you go. Since this is a one-skillet meal (plus one pot for noodles), cleanup is a breeze!

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Serving Size: 1 bowl (approx. 1.5 cups)
• Yield: 4–6 servings
• Difficulty: Easy

Tips & Variations

Helpful Tips

• Don’t overcook the noodles: Keep them just al dente, as they’ll continue to cook slightly when added to the skillet.
• Use freshly grated ginger: The vibrant, peppery flavor of fresh ginger really makes a difference in this dish.
• Drain fat carefully: If your beef is very fatty, draining excess fat prevents greasy sauce.
• Cook the sauce until thick: The cornstarch needs heat to activate, so simmer until your sauce coats the back of a spoon.
• Taste the sauce before combining: Adjust sweet or salt levels to your preference—it’s very customizable!

Recipe Variations

• Swap the protein: Try ground turkey or chicken for a lighter option, or use tofu for a vegetarian twist.
• Add more veggies: Bell peppers, baby spinach, snap peas, or mushrooms make great additions for extra nutrition and color.
• Make it spicy: Up the red pepper flakes or add a touch of sambal oelek or sriracha to the sauce for more heat.
• Try different noodles: Ramen noodles, udon, or rice noodles also work wonderfully if lo mein isn’t available.

Storage Instructions

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating Instructions

• Reheat in the microwave for 1–2 minutes until warmed through, or warm in a skillet over medium heat with a splash of water or soy sauce to loosen the noodles.

Make-Ahead Tips

• Prepare the sauce up to 3 days ahead and store in the fridge in a sealed jar.
• Cook the beef and veggies in advance and store separately to combine with fresh noodles when ready to serve.

Nutritional Information

Approximate values per serving (based on 6 servings):

• Calories: 475
• Protein: 23 g
• Carbohydrates: 45 g
• Fat: 23 g
• Fiber: 2 g

Conclusion

Mongolian Ground Beef Noodles is the ultimate fusion comfort food—a satisfying stir-fry-inspired dinner that’s easy enough for a weeknight and tasty enough to crave again and again. It’s the perfect answer to those “what’s for dinner?” nights when time is short but flavor can’t be compromised. With bold, balanced flavors and simple prep, this dish promises to be a regular in your meal rotation.

Serve it alongside a crisp Asian cucumber salad, some steamed edamame, or even a light wonton soup for a full meal. Did you try this recipe? Leave a comment below and let us know how it turned out! Don’t forget to share your creations on social media and rate the recipe so others can enjoy it too!