Mongolian Ground Beef Noodles
Rich, saucy, and full of sweet-savory flavor — this Mongolian Ground Beef Noodles recipe turns a few simple ingredients into a comforting meal that tastes like takeout but is much easier to make. It’s ready in under 30 minutes and is perfect for busy weeknights or when you’re craving a hearty noodle dish packed with Asian-inspired flavor.
Ingredients
For the Sauce:
- ½ cup soy sauce (low sodium preferred)
- ½ cup beef broth or water
- ¼ cup brown sugar
- 1 tablespoon hoisin sauce (optional for extra depth)
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar (or white vinegar)
- 2 teaspoons sesame oil
- 1 teaspoon freshly grated ginger
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional for heat)
For the Beef and Noodles:
- 1 lb (450g) ground beef (lean)
- 8 oz (225g) egg noodles, ramen, or spaghetti
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 1 cup shredded carrots
- 2 green onions, sliced (for garnish)
- 1 tablespoon toasted sesame seeds (optional)
Instructions
Step 1: Prepare the Sauce
In a bowl, whisk together soy sauce, beef broth, brown sugar, hoisin sauce, oyster sauce, cornstarch, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes.
Set aside — this mixture will give your noodles that glossy, flavorful coating Mongolian dishes are known for.
Step 2: Cook the Noodles
Boil the noodles in salted water until al dente. Drain and rinse under cold water to stop the cooking.
Toss with a drizzle of oil to prevent sticking. Set aside.
Step 3: Brown the Ground Beef
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
Add the ground beef and cook until it’s browned and slightly crispy around the edges, breaking it apart with a spatula.
Once cooked, drain excess fat if needed.
Step 4: Add Aromatics and Vegetables
Add the chopped onion and shredded carrots to the pan.
Sauté for 2–3 minutes until the onion turns translucent and the carrots soften slightly.
This adds texture and sweetness to balance the salty sauce.
Step 5: Add the Sauce
Pour the prepared sauce over the cooked beef and vegetables.
Stir well and bring to a simmer. The cornstarch will help the sauce thicken into a rich, glossy consistency within a couple of minutes.
Step 6: Combine with Noodles
Add the cooked noodles to the skillet.
Toss everything together using tongs until the noodles are well coated with the sauce and beef mixture.
Let it cook for another 1–2 minutes so the noodles soak up all that flavor.
Step 7: Garnish and Serve
Top with chopped green onions and toasted sesame seeds before serving.
Serve hot, straight from the pan — perfect with a side of steamed broccoli or a fresh cucumber salad.
Tips for Best Results
- Use fresh garlic and ginger — they make a huge difference in flavor.
- Don’t skip cornstarch — it helps the sauce cling to the noodles perfectly.
- For a spicy version, add a spoonful of chili garlic sauce or Sriracha.
- Make it healthier: use ground turkey, whole wheat noodles, or add bell peppers, snap peas, or spinach.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet with a splash of water or soy sauce to refresh the noodles.
Why You’ll Love It
This recipe is fast, budget-friendly, and family-approved. The combination of tender noodles, savory beef, and a sweet-salty Mongolian-style sauce makes it irresistible.
Perfect for meal prep, and it tastes even better the next day as the flavors blend together.