Fast, Flavorful, and Family-Friendly
If you love quick and cozy dinners, this recipe is for you. These Mongolian Ground Beef Noodles are a shortcut twist on classic Mongolian beef—made with ground beef for speed and ease, tossed in a rich soy-garlic sauce, and paired with your favorite noodles. The result? A bowl full of bold flavor, done in 30 minutes or less.
It’s become one of my go-to weeknight lifesavers. The sauce is made from pantry staples, the beef cooks in minutes, and you can toss in any noodles you have on hand—spaghetti, ramen, udon, rice noodles, even linguine. Add a handful of green onions or steamed veggies, and dinner is DONE.
This dish hits all the notes: sweet, salty, garlicky, slightly spicy (if you like), and totally slurp-worthy.
Why You’ll Love This Recipe
- Fast and easy: 30 minutes from start to finish—perfect for weeknights.
- Family-approved: Savory-sweet sauce makes it kid-friendly and crave-worthy.
- Budget-friendly: Ground beef + pantry ingredients = maximum flavor for minimal cost.
- Versatile: Use any noodles you have, swap in ground turkey or chicken, or make it spicy.
- Great for meal prep: Holds up well in the fridge for a few days—just reheat and eat.
Preparation Time and Servings
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories per serving: 475
- Protein: 25g
- Carbs: 45g
- Fat: 22g
Ingredients
For the Noodles:
- 8 oz noodles (spaghetti, udon, ramen, rice noodles, or linguine)
For the Mongolian Ground Beef:
- 1 tablespoon oil (sesame or neutral like avocado oil)
- 1 lb ground beef (or ground turkey/chicken)
- 4 garlic cloves, minced
- 1 teaspoon fresh grated ginger (or ½ tsp ground ginger)
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar
- 1 tablespoon hoisin sauce (optional for added depth)
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 teaspoon cornstarch (optional, for thickening)
- ¼ cup water
- ½ teaspoon red pepper flakes or sriracha (optional, for heat)
Add-ins & Garnish:
- 3–4 green onions, chopped
- Sesame seeds (optional)
- Steamed broccoli, snow peas, or baby spinach (optional for extra veggies)
- Lime wedges for serving (optional)
Step-by-Step Instructions
1. Cook the noodles
- Bring a pot of salted water to a boil and cook noodles according to package instructions.
- Drain and set aside. Toss with a little oil to prevent sticking.
2. Brown the beef
- In a large skillet or wok, heat oil over medium-high heat.
- Add ground beef and cook until browned and cooked through, breaking it up as it cooks (about 5–7 minutes).
- Drain excess fat if needed.
3. Add garlic and ginger
- Push the beef to the side and add garlic and ginger to the skillet.
- Sauté for 1 minute until fragrant, then mix with the beef.
4. Make the sauce
- In a small bowl, whisk together soy sauce, brown sugar, hoisin (if using), vinegar, water, and cornstarch.
- Pour the sauce into the skillet with the beef.
- Stir and simmer for 3–4 minutes, until the sauce thickens and coats the meat.
Optional: Add red pepper flakes or a splash of sriracha for a spicy kick.
5. Add noodles and finish
- Add the cooked noodles to the skillet.
- Toss everything together until the noodles are fully coated in sauce and heated through.
- Stir in green onions and any steamed veggies you like.
6. Serve
- Dish up the noodles in bowls, sprinkle with sesame seeds and extra green onions if desired.
- Serve hot with lime wedges for a little zing.
How to Serve
These noodles are super flexible! Here’s how we love to enjoy them:
- All-in-one bowl: Just noodles, beef, and sauce—simple and satisfying.
- With veggies: Stir in broccoli, snap peas, shredded carrots, or baby spinach.
- Topped with a fried egg: For an extra layer of richness.
- Wrapped in lettuce: Make lettuce wraps for a fun, low-carb twist.
- Side dish style: Serve alongside grilled chicken skewers, tofu, or spring rolls.
Additional Tips
- Use low-sodium soy sauce: Since the sauce reduces, full-sodium versions can get too salty.
- Want it saucier? Double the sauce ingredients and add extra veggies or noodles.
- Thickening: Cornstarch helps the sauce cling to the noodles—don’t skip it if you like a sticky glaze.
- Make it spicy: Add more chili flakes, sriracha, or a drizzle of chili crisp.
- Meal prep win: This dish reheats beautifully—store in containers for up to 4 days.
Recipe Variations
- Ground turkey or chicken: A leaner swap for ground beef that still tastes amazing.
- Vegetarian version: Use crumbled tofu or plant-based ground meat.
- Gluten-free: Use tamari instead of soy sauce and rice noodles.
- Add crunch: Top with crushed peanuts, crispy onions, or roasted cashews.
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 4 days.
Reheat: Microwave with a splash of water or reheat in a skillet over medium heat.
Freezing: Best eaten fresh, but you can freeze it for up to 2 months. Thaw in the fridge before reheating.
Special Equipment
- Large skillet or wok: For high-heat stir-frying.
- Tongs or spatula: To easily toss noodles.
- Microplane: Handy for grating fresh garlic and ginger.
FAQ
Can I make this with ramen noodles?
Yes! Just discard the seasoning packet and cook the noodles as directed. They work great in this dish.
What can I use instead of hoisin sauce?
You can skip it or add a bit of extra brown sugar and a splash of ketchup or soy sauce for sweetness and depth.
Is this dish halal?
Yes! Just make sure your ground beef is halal-certified and your soy sauce is alcohol-free.
Can I make this ahead of time?
Definitely! It reheats wonderfully—perfect for meal prep or leftovers.
Conclusion
These Mongolian Ground Beef Noodles are the definition of quick comfort food. Savory, slightly sweet, garlicky, and completely slurp-worthy, they’re the kind of dish you’ll want to make again and again. It’s the perfect answer to “what’s for dinner?” when you need something fast, easy, and absolutely delicious.
Give it a try and let me know how you like it! Add your favorite veggies, turn up the heat, or serve it with a runny egg on top—you can’t go wrong.
