Name: Ground Mongolian Beef Noodles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian‑inspired
Ingredients: 1 lb ground beef; 8 oz noodles (spaghetti, linguine, lo mein, or rice noodles); 4 cloves garlic, minced; 1 teaspoon pureed or ground ginger; 2 tablespoons light brown sugar; 1/4 cup low-sodium soy sauce; 3 tablespoons hoisin sauce; 3/4 cup beef broth; 1 teaspoon rice wine vinegar (optional); 1/4 teaspoon crushed red chili flakes (optional); 1 tablespoon cornstarch; 2 tablespoons cold water; 1 green onion, chopped (for garnish); 1 teaspoon toasted sesame seeds (for garnish)

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A quick and flavorful take on Mongolian beef using ground beef and noodles, coated in a savory-sweet sauce—ready in under 30 minutes. This is one of those simple, comforting meals I go back to again and again when I want something hearty, tasty, and super satisfying without too much effort. Ground Mongolian Beef Noodles

Why You’ll Love This Recipe

I love how fast this comes together—perfect for busy weeknights when I don’t have time for marinating or stir-frying in batches. Using ground beef makes it budget-friendly and so easy to cook, while the sauce delivers that rich, slightly sweet umami I crave in Mongolian dishes. I also like that I can switch up the noodles or add veggies based on what I have on hand. Plus, it reheats like a dream, making leftovers something I actually look forward to.

Ingredients

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

1 lb ground beef
8 oz noodles (spaghetti, linguine, lo mein, or rice noodles)
4 cloves garlic, minced
1 teaspoon pureed or ground ginger
2 tablespoons light brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons hoisin sauce
3/4 cup beef broth
1 teaspoon rice wine vinegar (optional)
1/4 teaspoon crushed red chili flakes (optional)
1 tablespoon cornstarch
2 tablespoons cold water
1 green onion, chopped (for garnish)
1 teaspoon toasted sesame seeds (for garnish)

Directions

I start by bringing a large pot of lightly salted water to a boil. I cook the noodles until just al dente—about 10 to 12 minutes—then rinse them under cold water and set them aside.
While the noodles cook, I heat a large skillet over medium-high heat and brown the ground beef for about 4 minutes. I drain the excess fat to keep the sauce from getting greasy.
I toss in the minced garlic and sauté for another minute until it’s fragrant.
Next, I stir in the ginger, brown sugar, soy sauce, hoisin sauce, beef broth, vinegar, and chili flakes. I make sure everything is well mixed.
I whisk together the cornstarch and cold water in a small bowl to make a slurry, then pour that into the skillet. I let it come to a gentle boil and thicken for about 3 minutes.
Once the sauce thickens, I add the noodles and stir them around for 2 minutes to coat them in the sauce. I turn off the heat and let everything sit for another minute so the flavors really soak in.
Finally, I serve it hot, topped with chopped green onions and sesame seeds.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes of prep time and 25 minutes of cook time, for a total of 35 minutes from start to finish.

Variations

I sometimes switch up the noodles depending on what I have—spaghetti works great, but lo mein or rice noodles bring it closer to takeout-style. When I want a veggie boost, I throw in broccoli, bell peppers, or shredded carrots during the sauce step. For a gluten-free version, I go with tamari and rice noodles. And if I want less sodium, I use low-sodium soy sauce or tamari.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. When I reheat them, I do it gently in a skillet or microwave with a splash of water to loosen the sauce. It comes back just as flavorful as the first time.

FAQs

How do I make this spicier?

I add extra crushed red chili flakes or a bit of sriracha to the sauce if I want more heat.

Can I use a different protein instead of ground beef?

Yes, ground chicken, turkey, or even plant-based meat alternatives all work well.

What type of noodles is best for this dish?

I like using spaghetti for convenience, but lo mein or rice noodles make it feel more traditional. Any long noodle that holds sauce will do.

Can I make this ahead of time?

Yes, I sometimes make it a day ahead. I just store the noodles and sauce together, and it tastes even better the next day.

How do I keep the noodles from getting soggy?

I make sure not to overcook the noodles initially and rinse them under cold water. That stops the cooking and helps them stay firm.

Conclusion

This Ground Mongolian Beef Noodles recipe is one of those fast, delicious meals I can always count on. It’s rich, satisfying, and endlessly customizable—great for feeding the family or just enjoying a cozy night in. Once I made it the first time, it quickly earned a regular spot in my dinner rotation.

Ground Mongolian Beef Noodles