The first time I whipped up Mongolian Ground Beef Noodles, I was looking for something quick, hearty, and a little different from our usual dinner lineup. I had ground beef in the fridge and a craving for those bold, sweet-savory flavors you get from classic Mongolian beef. Instead of takeout, I decided to create a simplified version using pantry staples and noodles.
After just one test run, this became a regular weeknight favorite. The rich garlic-ginger sauce, slightly sweet with a hint of heat, coats the noodles and crumbles of beef perfectly. Best of all, it comes together in about 25 minutes—ideal for busy evenings when you need something satisfying fast.
Whether you’re feeding picky eaters, working with limited ingredients, or just want a comfort meal in a hurry, this recipe delivers every time.
Why You’ll Love This Recipe
- Quick and easy: Ready in about 25 minutes
- Budget-friendly: Uses ground beef and pantry staples
- Family-approved: Mild, sweet-savory flavors that even kids enjoy
- Customizable: Swap in your favorite noodles or veggies
- Minimal cleanup: One pan and one pot—done
Ingredients
Main Ingredients
- 1 lb ground beef – 85/15 or 90/10 lean recommended
- 8 oz noodles – Lo mein, spaghetti, ramen, or rice noodles all work
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 green onions, sliced (divided for cooking and garnish)
Mongolian Sauce
- ⅓ cup soy sauce – Low-sodium preferred
- ¼ cup brown sugar
- 2 tablespoons hoisin sauce
- ⅓ cup beef broth or water
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- ¼ teaspoon red pepper flakes (optional)
Optional Add-ins
- Shredded carrots, bell peppers, or snap peas
- Crushed peanuts or sesame seeds for garnish
- A fried egg on top for extra richness
How to Make Mongolian Ground Beef Noodles
Step 1: Cook the Noodles
Boil a pot of salted water and cook noodles according to package directions. Drain and set aside.
Pro Tip: Toss noodles with a small amount of oil to prevent sticking.
Step 2: Brown the Ground Beef
In a large skillet or wok over medium-high heat, cook the ground beef until fully browned. Break it up with a wooden spoon. Drain excess grease if needed.
Step 3: Add Garlic and Ginger
Add garlic and ginger to the cooked beef. Stir and sauté for 1–2 minutes until fragrant.
Step 4: Make the Sauce
In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, broth, sesame oil, and red pepper flakes. In a separate small dish, mix cornstarch with 1–2 tablespoons water to make a slurry, then stir into the sauce.
Step 5: Combine and Toss
Pour the sauce over the beef. Simmer for 2–3 minutes until slightly thickened. Add cooked noodles and toss well to coat evenly.
Step 6: Garnish and Serve
Top with remaining green onions and sesame seeds or crushed peanuts, if using. Serve hot.
Tips for Success
- Use fresh ginger – It brings a brighter, more authentic flavor than powdered.
- Toss noodles quickly – This helps prevent clumping and ensures an even coating.
- Double the sauce – If you like your noodles extra saucy, consider making 1.5x the sauce.
- Avoid overcooking aromatics – Garlic and ginger should be fragrant, not browned.
Variations
- Meat: Swap beef for ground turkey, pork, or chicken.
- Low-carb: Use spiralized zucchini or shirataki noodles.
- Gluten-free: Substitute tamari for soy sauce and use GF noodles.
- Vegetarian: Use plant-based ground meat or crumbled tofu.
- Spicy: Add more red pepper flakes or a spoonful of chili garlic sauce.
Serving Suggestions
- With steamed broccoli, bok choy, or stir-fried veggies
- Over jasmine or brown rice instead of noodles
- Paired with spring rolls or dumplings
- Topped with a fried egg or sliced cucumber for freshness
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze in individual portions for up to 2 months
- Reheat: Microwave with a splash of water or reheat on the stovetop over medium heat
Recipe FAQs
What kind of noodles work best?
Lo mein, spaghetti, ramen, or rice noodles all work well. Just avoid very delicate noodles like rice vermicelli unless you cook them separately and toss them at the end.
Can I make this ahead?
Yes! The dish holds up well for meal prep. Slightly undercook noodles if you plan to reheat later.
Is it spicy?
It’s mild by default. The red pepper flakes are optional, so you can make it completely kid-friendly or amp up the heat as you like.
What’s the difference between this and traditional Mongolian beef?
Traditional Mongolian beef uses thin-sliced flank steak. This version is faster and more accessible, using ground beef and noodles for a hearty one-pan meal.
Nutrition (Approximate per serving, based on 4 servings)
- Calories: 520
- Protein: 26g
- Carbohydrates: 45g
- Fat: 28g
- Fiber: 2g
- Sugar: 10g
- Sodium: 940mg
This Mongolian Ground Beef Noodles recipe checks every box: fast, flavorful, budget-friendly, and family-approved. Whether it’s your first time trying it or your tenth, it’s a dish you’ll keep coming back to.