Name: Mongolian Ground Beef and Noodles Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 8 ounces egg noodles; 1 pound ground beef; 3 tablespoons soy sauce; 2 tablespoons hoisin sauce; 1 tablespoon brown sugar; 1 tablespoon sesame oil; 3 garlic cloves (minced); 1 tablespoon freshly grated ginger; 1/2 teaspoon crushed red pepper flakes (optional); 1/4 cup low-sodium beef broth or water; 2 green onions (sliced); 1 tablespoon cornstarch mixed with 2 tablespoons water; Salt and black pepper to taste; Sesame seeds for garnish (optional)

Jump to Recipe·Print Recipe

Ready for the ultimate comfort food that’s bold, savory, and immensely satisfying? Mongolian Ground Beef and Noodles is your ticket to a weeknight dinner that checks every box: quick, nourishing, packed with flavor, and oh-so-slurpable. Imagine tender egg noodles tossed with deeply seasoned beef, a silky sauce that clings to every bite, and just enough zing to keep your fork (or chopsticks) coming back for more. Prepare for a dish that’ll win over picky eaters and foodies alike—this twist on a classic takeout favorite is about to become your new go-to meal!

Mongolian Ground Beef and Noodles Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the magic behind Mongolian Ground Beef and Noodles: each ingredient plays a starring role, from the tangy richness of hoisin to the bite of fresh ginger. The best part? There’s nothing fussy or exotic here—just a handful of essentials you likely already have, yet each brings its own texture, taste, or hint of color to finish things beautifully.

Ground beef: Browned for richness; you can sub in turkey or chicken if preferred.
Egg noodles: These springy noodles soak up all that lovely sauce—feel free to use any noodle you love.
Soy sauce: Adds that signature salty-umami punch and lays the flavor foundation.
Hoisin sauce: Sweet, sticky, and essential for depth; look for it in the Asian aisle.
Brown sugar: Rounds out the savory notes while giving the sauce its glossy sheen.
Sesame oil: Toasted aroma that ties the dish together—don’t skip it!
Garlic: Minced fresh for a mouthwatering fragrance that’s classic in Asian-inspired dishes.
Freshly grated ginger: Zippy and invigorating, just a small knob makes a big impact.
Crushed red pepper flakes (optional): For those who love a little heat—adjust to taste, or leave out for a milder version.
Beef broth or water: Loosens the sauce, helping it cling to each and every noodle.
Cornstarch slurry: Just cornstarch mixed with water—an easy trick for thickening the sauce.
Green onions: Vibrant, crunchy, and perfect for sprinkling on top at the end.
Salt and black pepper: Simple seasonings to balance and sharpen all the other flavors.
Sesame seeds (optional): For a nutty finish that adds pop and visual flair.

How to Make Mongolian Ground Beef and Noodles

Step 1: Cook the noodles

Start by cooking your egg noodles according to the package instructions. You want them boiling in well-salted water until they’re just tender. Once they’re ready, drain them well and set aside—they’ll be reunited with the sauce soon enough!

Step 2: Brown the ground beef

Grab a large skillet and set it over medium heat. Add your ground beef, breaking it apart with a wooden spoon. As it browns, it’ll release those gorgeous savory aromas that set the stage for Mongolian Ground Beef and Noodles. Cook until it’s thoroughly browned, then drain any extra grease to keep things lighter.

Step 3: Sauté aromatics

With the beef still in the skillet, toss in your minced garlic, grated ginger, and (if using) a pinch of crushed red pepper flakes. Stir and sauté for a couple of minutes, just until the kitchen is filled with a fragrant cloud—no need to overcook, or the garlic might turn bitter.

Step 4: Create the sauce

Pour in the soy sauce, hoisin sauce, brown sugar, sesame oil, and beef broth (or water). Give everything a good stir, then bring it to a gentle simmer. As the ingredients meld, they form the sweet-salty backbone that defines this dish.

Step 5: Thicken the sauce

Whisk together your cornstarch with water to make a quick slurry, then add it to the bubbling sauce. Let it cook for 2 to 3 minutes; you’ll see the sauce become glossy and luscious, just thick enough to coat the back of a spoon.

Step 6: Combine and serve

Add your cooked noodles right to the skillet, tossing well until every strand is generously coated and mingling with the rich beef. Taste and adjust with salt and pepper, then heap into bowls. Sprinkle with plenty of sliced green onions and a scattering of sesame seeds—now it’s time to dig in!

How to Serve Mongolian Ground Beef and Noodles

Garnishes

A handful of green onions is practically a must for Mongolian Ground Beef and Noodles—they add brightness and crunch right at the end. For a pop of color and flavor, toss on sesame seeds (toasted, if you like), and don’t be shy about extra chili flakes if you love spice. If you’re feeling fancy, a drizzle of chili oil sets off each bowl beautifully.

Side Dishes

While hearty enough on its own, this dish loves a partner! Try a quick cucumber salad for freshness, steamed broccoli for something green, or crispy spring rolls for that irresistible crunch. Even a simple bowl of edamame can round things out into a true takeout-style feast at home.

Creative Ways to Present

Serving Mongolian Ground Beef and Noodles for company? Portion into individual bowls and top with raw carrot ribbons for color, or serve family-style in a big, shallow platter so everyone can help themselves. For a playful twist, use chopsticks and noodle boxes for a fun, takeout-inspired vibe right at the table.

Make Ahead and Storage

Storing Leftovers

Leftover Mongolian Ground Beef and Noodles store like a dream! Cool any extras completely, then transfer to an airtight container in the fridge. The flavors actually develop more overnight, making lunch the next day something to really look forward to.

Freezing

Want to stash leftovers for later? Go right ahead—just be sure to cool everything down and pop it into a freezer-safe bag or container. It’ll keep well for up to 2 months. Tip: if you plan on freezing, consider undercooking the noodles by a minute so they don’t get too soft after thawing.

Reheating

To reheat, add a splash of water or beef broth before warming gently on the stove or in the microwave. Stir occasionally to make sure those silky noodles and beef heat evenly, and finish with fresh green onion or sesame seeds to revive that just-cooked flair.

FAQs

Can I use a different type Main Course

Absolutely! Ground turkey or chicken is an excellent substitute if you want something lighter. Even plant-based crumbles can work well for a vegetarian spin—just adjust seasonings as needed.

Are there gluten-free options for this dish?

Definitely. Swap in your favorite gluten-free noodles, and use tamari instead of soy sauce. Double-check your hoisin brand, but many offer gluten-free varieties these days.

How spicy is this recipe?

The recipe as written has just a gentle heat from the red pepper flakes, but you’re entirely in control. Add more chili (or a dash of sriracha) if you love a kick, or leave it out altogether for a mild version.

Can Mongolian Ground Beef and Noodles be made ahead for meal prep?

It’s a stellar meal prep option! Prepare the noodles and beef mixture ahead, keep them separate if you want the noodles to keep their bite, and combine just before eating. Everything reheats beautifully.

What vegetables can I add?

Feel free to toss in sliced bell peppers, shredded carrots, snap peas, or even baby spinach. Stir them in alongside the aromatics or right before serving for extra freshness and nutrients.

Final Thoughts

Few dinners deliver comfort and satisfaction with the ease and flavor-packed punch of Mongolian Ground Beef and Noodles. Whether you’re feeding a hungry crew or just craving something fast and fabulous, this is one meal that’s always a hit. Give it a whirl, and don’t be surprised if it lands on your weekly menu rotation!

Mongolian Ground Beef and Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 7 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A quick and flavorful recipe for Mongolian Ground Beef and Noodles that is perfect for a busy weeknight. This Asian-inspired dish combines savory ground beef with tender egg noodles in a deliciously seasoned sauce.

Ingredients

Scale

For the Noodles:

8 ounces egg noodles

For the Beef:

1 pound ground beef
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
3 garlic cloves (minced)
1 tablespoon freshly grated ginger
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup low-sodium beef broth or water
2 green onions (sliced)
1 tablespoon cornstarch mixed with 2 tablespoons water
Salt and black pepper to taste
Sesame seeds for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Noodles: Cook egg noodles according to package instructions, then drain and set aside.
Cook the Beef: In a skillet, brown ground beef over medium heat. Add garlic, ginger, and red pepper flakes. Stir in soy sauce, hoisin sauce, brown sugar, sesame oil, and beef broth. Simmer, then add cornstarch slurry and cook until thickened.
Combine: Add cooked noodles to the skillet, toss to combine. Season with salt and pepper. Garnish with green onions and sesame seeds.