Mongolian Ground Beef Noodles Recipe

Mongolian ground beef noodles are one of my go-to meals when I want something quick, hearty, and full of flavor. This dish combines tender noodles with savory-sweet ground beef, coated in a rich, garlicky Mongolian-style sauce. It’s comforting, easy to whip up on a busy weeknight, and always hits the spot.

Why You’ll Love This Recipe

I love how fast and satisfying this meal is. With just one skillet and some pantry staples, I can have a hot, filling dinner on the table in under 30 minutes. The beef is flavorful and juicy, and when it clings to the noodles with that sweet soy-based sauce, it’s pure comfort. I also like how easy it is to add veggies or switch up the protein depending on what I have in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Garlic, minced

• Fresh ginger, grated

• Low-sodium soy sauce

• Brown sugar

• Hoisin sauce

• Cornstarch

• Water

• Sesame oil

• Cooked noodles (like ramen, lo mein, or spaghetti)

• Green onions, sliced

• Red pepper flakes (optional, for heat)

• Oil for cooking

Directions

1. I start by cooking the noodles according to the package directions, then drain and set them aside.

2. In a large skillet, I heat a bit of oil and cook the ground beef until it’s browned, breaking it up with a spoon.

3. I add the garlic and ginger, cooking for another minute until fragrant.

4. In a small bowl, I whisk together soy sauce, brown sugar, hoisin sauce, cornstarch, water, and sesame oil.

5. I pour the sauce into the skillet with the beef and stir until it thickens and coats the meat.

6. Then I toss in the cooked noodles and mix everything well to combine.

7. I finish it off with green onions and a pinch of red pepper flakes for a little kick.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add stir-fried vegetables like broccoli, bell peppers, or snap peas to make it a full meal. I’ve also swapped the ground beef for ground turkey or chicken and it works just as well. If I want it spicier, I mix in some sriracha or extra red pepper flakes to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave it with a splash of water or soy sauce to loosen it up, or warm it in a skillet over medium heat until heated through.

FAQs

Can I use a different type of noodle?

Yes, I often use ramen, lo mein, rice noodles, or even spaghetti. I just use whatever I have on hand.

Is this dish spicy?

It’s not spicy by default, but I add red pepper flakes or chili sauce if I want some heat.

Can I make this gluten-free?

I use gluten-free tamari or coconut aminos instead of soy sauce and make sure the noodles are gluten-free too.

What vegetables go well with this?

Broccoli, bell peppers, carrots, snap peas, or bok choy all work great. I stir-fry them separately or toss them in at the end.

Can I make this ahead of time?

Yes, I cook everything and store it in the fridge. It reheats really well, so it’s great for meal prep.

Conclusion

Mongolian ground beef noodles are my kind of comfort food—simple, flavorful, and fast. It’s the kind of dish I turn to when I want something homemade but don’t have the time or energy for anything complicated. With that sticky-sweet sauce and tender noodles, it’s always a hit at the dinner table.