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Mongolian Ground Beef Noodles

Mongolian Ground Beef Noodles

This Mongolian Ground Beef Noodles recipe is the ultimate weeknight hero — savory, slightly sweet, and packed with garlicky soy flavor. Tender noodles get tossed with caramelized ground beef and a glossy Mongolian-style sauce that cooks in minutes. It’s budget-friendly, kid-approved, and perfect for busy nights when you still want something comforting and homemade. Great for lazy dinners, meal prep, and anyone who loves fast Asian-inspired food!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 12 oz 340 g noodles (spaghetti, linguine, or ramen)
  • 1 lb 450 g ground beef (lean)
  • 2 tbsp vegetable oil
  • 1 small onion finely diced
  • 4 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup brown sugar packed
  • 1/2 cup beef broth or water
  • 2 tbsp hoisin sauce
  • 1 –2 tsp sriracha or chili paste optional, to taste
  • 1 tbsp cornstarch
  • 2 tbsp water to mix with cornstarch
  • 1 cup shredded carrots or snap peas optional, for extra veggies
  • 3 green onions sliced
  • 1 –2 tsp toasted sesame oil
  • Sesame seeds for garnish (optional)
  • Salt & pepper to taste

Method
 

  1. Cook the noodles.
  2. Bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Drain and set aside.
  3. Brown the beef.
  4. Heat oil in a large skillet over medium-high. Add ground beef, breaking it apart with a spoon. Season lightly with salt and pepper and cook until browned and no longer pink. Drain excess grease if needed.
  5. Sauté aromatics.
  6. Add onion to the skillet and cook 2–3 minutes until soft. Stir in garlic and ginger and cook 30 seconds until fragrant.
  7. Make the sauce.
  8. In a bowl, whisk soy sauce, brown sugar, beef broth, hoisin, and sriracha (if using).
  9. Simmer.
  10. Pour the sauce into the skillet. Add carrots or snap peas (optional). Bring to a gentle simmer for 3–4 minutes.
  11. Thicken.
  12. Stir cornstarch and 2 tbsp water together. Pour into the skillet, stirring constantly until the sauce becomes glossy and slightly thick, 1–2 minutes.
  13. Combine.
  14. Add cooked noodles to the skillet, tossing until evenly coated. Drizzle with sesame oil and stir in green onions.
  15. Serve.
  16. Taste, adjust seasoning, and sprinkle with sesame seeds. Serve hot.

Notes

Noodle swap: Use udon, egg noodles, or gluten-free noodles if preferred.
Make it lighter: Substitute ground turkey or chicken.
Veggie boosters: Bell peppers, broccoli florets, mushrooms, or zucchini work great.
Sweeter or saltier? Add a teaspoon more brown sugar for sweetness or a splash of soy sauce for extra savory flavor.
Meal prep: Keeps well in the fridge for 3–4 days. Reheat gently with a splash of water.