Mongolian Ground Beef Noodles: How to Make 1 Perfect Bowl

I remember the first time I whipped up a batch of Mongolian Ground Beef Noodles on a busy Tuesday evening. I was skeptical – could something so fast truly deliver on flavor? One bite, and I was absolutely hooked. The sticky, savory sauce clinging to tender noodles and perfectly browned ground beef was an instant revelation. This isn’t just another weeknight meal; it’s a vibrant, incredibly satisfying dish that tastes like it took hours, but comes together in a flash.

Why You’ll Love This Dish

There’s a reason Mongolian Ground Beef Noodles has become a fast favorite in so many kitchens. For starters, it’s an absolute lifesaver on those chaotic evenings when you want something substantial and delicious without spending an eternity in front of the stove. The ingredient list is straightforward, often containing items you already have lurking in your pantry, making it budget-friendly and convenient. Plus, who can resist that irresistible sweet and savory glaze that coats every single strand of noodle and morsel of beef? It’s comfort food with an exciting, complex flavor profile that appeals to nearly everyone, even the pickiest eaters. This recipe is perfect for a quick family dinner, a cozy night in, or even for meal prepping lunches for the week.

> “I made these Mongolian Ground Beef Noodles last night, and they were a huge hit! So much flavor for such a simple recipe. Definitely adding this to my regular rotation.”

The Cooking Process Explained

Making these Mongolian Ground Beef Noodles is surprisingly simple, especially once you get the hang of a few key steps. You’ll start by browning the ground beef until it’s perfectly caramelized, building a foundational layer of flavor. While the beef cooks, you’ll swiftly whisk together the magical Mongolian-style sauce – a harmonious blend of sweet, savory, and a touch of spicy. Once the beef is ready and drained, the sauce gets introduced to the pan, bubbling and thickening to beautiful perfection. Finally, the cooked noodles are tossed in, absorbing all that glorious sauce and mingling with the beef. It’s a quick dance of ingredients that results in a deeply flavorful and incredibly satisfying meal.

What You’ll Need

To create your perfect bowl of Mongolian Ground Beef Noodles, gather these items:

• 1 lb (450g) ground beef: I prefer a leaner ground beef (80/20 or 90/10) to avoid excessive grease, but any works.
• 8 oz (225g) egg noodles or ramen noodles: Wide egg noodles are fantastic here, but feel free to use ramen (discard the seasoning packet), linguine, or even spaghetti.
• 2 tablespoons vegetable oil (or other neutral oil)
• 4 cloves garlic, minced: Freshly minced makes a huge difference!
• 1 tablespoon fresh ginger, grated: Again, fresh is best for that vibrant zing.
• For the Sauce:
• 1/2 cup soy sauce (low sodium preferred)
• 1/2 cup water
• 1/2 cup brown sugar, packed: Don’t skimp on this for that iconic sticky sweetness.
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• 1 tablespoon cornstarch: This is key for thickening the sauce.
• Garnishes (optional): Sliced green onions, toasted sesame seeds.

Directions to Follow

Here’s how to bring your Mongolian Ground Beef Noodles to life:

1. Cook the Noodles: Bring a large pot of salted water to a boil. Add your chosen noodles and cook according to package directions until al dente. Drain well and set aside.
2. Brown the Beef: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned and no pink remains. Drain any excess fat from the pan.
3. Sauté Aromatics: Add the minced garlic and grated ginger to the pan with the beef. Sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
4. Whisk the Sauce: In a medium bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, sesame oil, and red pepper flakes (if using). In a separate small bowl, dissolve the cornstarch in 1 tablespoon of cold water until smooth; set aside.
5. Combine and Thicken: Pour the sauce mixture into the skillet with the beef and aromatics. Bring to a simmer. Once simmering, slowly pour in the cornstarch slurry while stirring constantly. Continue to simmer and stir for 1-2 minutes, or until the sauce thickens to your desired consistency. It should be glossy and able to coat the back of a spoon.
6. Add Noodles: Add the cooked and drained noodles directly into the skillet with the sauce and beef. Toss thoroughly until all the noodles are evenly coated in the rich, sticky sauce.
7. Serve: Divide the noodles into bowls. Garnish with sliced green onions and toasted sesame seeds, if desired, and serve immediately.

How to Serve It

These Mongolian Ground Beef Noodles are a meal in themselves, but they also play well with others! For a heartier meal, you could serve them with a simple side of steamed broccoli or stir-fried green beans to add some freshness and crunch. A sprinkled dash of toasted sesame seeds and thinly sliced green onions not only adds a pop of color but also a delightful textural contrast. If you love a little extra kick, a drizzle of sriracha or a side of chili garlic paste is always a welcome addition.

Keeping Leftovers Fresh

One of the great things about Mongolian Ground Beef Noodles is how well they stand up as leftovers. After cooling completely, transfer any remaining noodles to an airtight container. They’ll keep beautifully in the refrigerator for 3-4 days. To reheat, simply pop them in the microwave for a few minutes, stirring halfway through, or warm them gently in a skillet over medium heat with a splash of water or broth to loosen up the sauce. While you can freeze them, the texture of the noodles can become a bit softer upon thawing; however, the flavor remains excellent. If freezing, use a freezer-safe container and consume within 2-3 months.

Tricks for Success

• Don’t Overcook the Noodles: Al dente is key! They’ll continue to cook slightly when tossed with the hot sauce, so aim for just tender to prevent them from becoming mushy.
• Drain the Fat: After browning the ground beef, make sure to drain off most of the excess fat. This prevents your sauce from becoming greasy and helps it cling better to the noodles.
• Fresh Aromatics: While garlic powder and ginger powder can work in a pinch, fresh minced garlic and grated ginger truly elevate the flavor of this dish. It’s worth the extra minute of prep!
• Taste and Adjust: Before adding the cornstarch slurry, taste your sauce. Want it sweeter? Add a touch more brown sugar. Need more tang? A splash of rice vinegar. A touch more spice? More red pepper flakes!
• Stir Constantly When Thickening: When you add the cornstarch slurry, keep stirring the sauce vigorously for a minute or two. This prevents lumps and ensures an even, glossy thickness.

Different Ways to Try It

This recipe is incredibly versatile!

• Veggie Boost: Stir in some thinly sliced carrots, bell peppers, snow peas, or broccoli florets during the last few minutes of cooking the sauce, or steam them separately and toss them in.
• Protein Swap: Not a fan of ground beef? Ground turkey, chicken, or even crumbled firm tofu (pressed well) can be used instead. Adjust cooking times accordingly.
• Spicier Kick: Increase the red pepper flakes, or add a dash of chili oil to the sauce for a more pronounced heat.
• Nutty Flavor: A tablespoon of chopped peanuts or cashews sprinkled on top adds a lovely crunch and nutty depth.
• Gluten-Free Version: Use tamari instead of soy sauce and ensure your noodles are gluten-free (rice noodles or gluten-free spaghetti work well).

Common Questions

Can I make this dish ahead of time for meal prep?

A: Absolutely! This is a fantastic meal prep option. Prepare the full recipe, let it cool completely, then portion it into airtight containers. It reheats beautifully in the microwave for quick lunches or dinners throughout the week.

What kind of noodles are best for Mongolian Ground Beef Noodles?

A: Wide egg noodles are a classic choice as they hold the sauce wonderfully. However, ramen noodles (without the seasoning packet), linguine, spaghetti, or even udon noodles can be excellent alternatives depending on your preference for texture and thickness.

My sauce isn’t thickening. What went wrong?

A: The most common reason for a thin sauce is not letting it simmer long enough after adding the cornstarch slurry, or not using enough cornstarch. Ensure your cornstarch was fully dissolved in cold water before adding it, and let the sauce simmer for at least 1-2 minutes while stirring. If it’s still too thin, you can make a small additional slurry (1 tsp cornstarch mixed with 1 tsp cold water) and slowly whisk it into the simmering sauce until it reaches your desired thickness.

Classic Mongolian Ground Beef Noodles

This recipe features tender ground beef and a savory, slightly sweet sauce, tossed with noodles for a quick and satisfying meal. It’s perfect for a weeknight dinner and comes together in about 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 650 kcal

Equipment

• large skillet or wok
• small bowl

Ingredients

  

Main Ingredients

• 1 lb ground beef 80/20 or leaner will work well
• 8 oz dried ramen noodles or your favorite stir-fry noodles
• 1 tbsp sesame oil
• 2 garlic minced
• 1 tbsp fresh ginger grated

Mongolian Sauce

• 1/2 cup soy sauce low sodium preferred
• 1/2 cup water or beef broth
• 1/4 cup brown sugar packed
• 2 tbsp hoisin sauce
• 1 tbsp cornstarch
• 1/4 tsp red pepper flakes optional, for a hint of heat

Garnish & Serving

• 2 green onions sliced
• Sriracha or extra red pepper flakes for serving (if desired)

Instructions

 

Cooking Steps

• Cook the ramen or stir-fry noodles according to the package directions, then drain them well and set aside.
• Heat sesame oil in a large skillet or wok over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon, and then drain any excess fat.
• Add minced garlic and grated ginger to the pan with the beef and sauté for about 1 minute until fragrant.
• In a small bowl, whisk together soy sauce, water (or broth), brown sugar, hoisin sauce, cornstarch, and red pepper flakes (if using) until smooth.
• Pour the sauce mixture over the beef in the skillet and bring to a simmer, stirring constantly for 2-3 minutes until thickened and glossy.
• Add the cooked and drained noodles to the skillet with the beef and sauce, then toss everything together until the noodles are thoroughly coated.
• Divide the noodles among bowls and garnish generously with sliced green onions; serve with Sriracha or extra red pepper flakes if desired.

Notes

For a spicier dish, increase the amount of red pepper flakes or add a dash of Sriracha directly to the sauce. You can also add some mixed vegetables like bell peppers or broccoli florets during the last few minutes of cooking for added nutrition and flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.