Last Tuesday night, I stared at my pantry feeling completely uninspired. Ground beef, a packet of noodles, and not much else. Then I remembered eating something similar at a friend’s house years ago, these ridiculously good Mongolian Ground Beef Noodles that she whipped up in no time. I decided to recreate my own version, and honestly, my family demolished the entire batch in minutes. My daughter, who normally picks at her food, went back for thirds. That’s how I knew this recipe was a keeper.
What makes these Mongolian Ground Beef Noodles special is how the sauce clings to every strand of pasta. You get that perfect balance of sweet and savory, with just enough garlic to make things interesting. The beef stays tender, the sauce thickens up beautifully, and everything comes together while your noodles cook. No complicated steps or fancy ingredients needed here.
Why This Recipe Works
Ground beef cooks faster than sliced beef, which means this Mongolian Ground Beef Noodles recipe is ready in about 25 minutes start to finish. You don’t need a wok or any special equipment. Just a regular skillet and a pot for boiling pasta. The sauce uses pantry staples you probably already have, and the technique is foolproof.
The secret is browning the beef properly first. You want those crispy edges that add texture and depth to the final dish. Then the sauce does its magic, thickening and coating everything in that glossy, restaurant-quality finish. Kids love it because it’s not spicy, and adults appreciate how satisfying it is without feeling heavy.
Ingredients for Mongolian Ground Beef Noodles
Here’s everything you need:
- 1 pound ground beef, preferably 80/20 for best flavor
- 12 ounces linguine or spaghetti noodles
- 4 cloves garlic, minced fine
- 1 teaspoon fresh ginger, grated or minced
- 1/3 cup low-sodium soy sauce
- 1/3 cup brown sugar, packed
- 1/4 cup beef broth or water
- 2 tablespoons hoisin sauce for depth
- 1 tablespoon cornstarch
- 2 tablespoons water for cornstarch slurry
- 1 tablespoon vegetable oil
- 3 green onions, sliced thin for garnish
- 1/2 teaspoon red pepper flakes, optional
- Sesame seeds for topping, optional
How to Make It
Start by getting your pasta water boiling. Add plenty of salt to the water and cook your linguine according to package directions until al dente. While that’s happening, you’ll make the beef and sauce.
Heat a large skillet over medium-high heat with the vegetable oil. Add your ground beef and break it up with a wooden spoon. Let it cook undisturbed for 2 to 3 minutes so it gets those nice brown bits, then break it up more and continue cooking until no pink remains. Drain most of the fat, leaving about a tablespoon in the pan.
Push the beef to the sides of the skillet and add the minced garlic and ginger to the center. Let them sizzle for about 30 seconds until fragrant. Mix everything together.
Now for the sauce. In a small bowl, whisk together soy sauce, brown sugar, beef broth, and hoisin sauce. Pour this over the beef mixture and stir well. Let it simmer for 2 minutes.
Mix the cornstarch with 2 tablespoons of water until smooth. Pour this slurry into the skillet while stirring constantly. The sauce will thicken in about a minute. You want it glossy and just thick enough to coat the back of a spoon.
Drain your cooked noodles and add them directly to the skillet. Toss everything together until every strand is coated in that beautiful sauce. Taste and adjust seasoning if needed. Serve immediately topped with sliced green onions and sesame seeds if using.
Pro Tips for Success
Don’t skip draining the beef fat. Too much grease makes the sauce oily instead of silky. Use fresh garlic and ginger if possible. The jarred stuff works in a pinch, but fresh makes a noticeable difference in flavor. Make sure your cornstarch slurry has no lumps before adding it. Lumpy sauce is disappointing.
Have everything measured and ready before you start cooking. This recipe moves fast once you begin. If the sauce gets too thick, add a splash of pasta water to loosen it. That starchy water helps the sauce cling even better to the noodles.
Tasty Variations
Add vegetables for more nutrition and color. Bell peppers, snap peas, or broccoli florets all work great. Just stir fry them after cooking the beef and before adding the sauce. Swap ground beef for ground turkey or chicken if you want something leaner. The sauce still tastes amazing.
Make it spicy by doubling the red pepper flakes or adding a drizzle of sriracha. Use rice noodles instead of linguine for a gluten-free version, just remember to use tamari instead of regular soy sauce. Add scrambled eggs in the last minute for extra protein and richness.
Common Problems and Fixes
If your sauce is watery, you either didn’t let it simmer long enough or used too much liquid. Next time, let it bubble away for an extra minute or two before adding the cornstarch. Too thick? Add beef broth or pasta water one tablespoon at a time until you reach the right consistency.
Beef turned out tough and chewy? You probably overcooked it. Ground beef only needs about 7 minutes total cooking time. Any longer and it starts getting rubbery. Noodles clumping together? Toss them in the sauce while everything is still hot, and add a little pasta water to help them separate.
Ingredient Substitutions
No hoisin sauce? Mix together 2 tablespoons soy sauce, 1 tablespoon peanut butter, 1 teaspoon sugar, and a drop of sesame oil. It’s not identical but works surprisingly well. Can’t find fresh ginger? Ground ginger works, just use 1/4 teaspoon since it’s more concentrated.
Regular soy sauce instead of low-sodium? Cut the amount to 1/4 cup or your dish will be too salty. No beef broth? Water works fine, or use chicken broth. Even vegetable broth does the job. For the noodles, any long pasta shape works. Fettuccine, spaghetti, or even ramen noodles if that’s what you have.
Storage and Reheating
These Mongolian Ground Beef Noodles keep well in the fridge for up to 4 days in an airtight container. The sauce thickens as it sits, which is normal. When reheating, add a splash of water or broth to loosen everything back up. Microwave works fine, about 2 minutes on high, stirring halfway through.
You can also reheat in a skillet over medium heat with a couple tablespoons of water. This method actually works better because you can control the consistency. I don’t recommend freezing this dish. The noodles get mushy when thawed, and the texture is never quite right.
Frequently Asked Questions
Can I make Mongolian Ground Beef Noodles ahead of time?
You can prep the sauce and cook the beef ahead, storing them separately in the fridge. Cook fresh noodles when you’re ready to eat and toss everything together. This keeps the noodles from getting soggy.
What makes this Mongolian style?
The sweet and savory sauce with soy sauce and brown sugar is what gives this dish its Mongolian character. Traditional Mongolian beef uses the same flavor profile, just with sliced beef instead of ground.
Is this recipe spicy?
Not at all. The base recipe has no heat, making it perfect for kids. Add red pepper flakes if you want some kick, but it’s optional.
What should I serve with this?
This is pretty much a complete meal on its own. If you want sides, a simple cucumber salad or steamed edamame works great. Some people like adding a fried egg on top too.
Can I double this recipe?
Absolutely. Just make sure you have a large enough skillet. If your pan is crowded, cook the beef in batches so it browns properly instead of steaming.
Why is my sauce not thickening?
The cornstarch needs to reach a simmer to activate and thicken properly. Make sure the sauce is bubbling when you add the slurry, and stir constantly for at least a minute.
Can kids eat these Mongolian Ground Beef Noodles?
Yes, kids typically love this recipe. The flavors are mild and familiar, and most kids enjoy noodles. Just skip the red pepper flakes to keep it completely kid-friendly.
Mongolian Ground Beef Noodles
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook linguine noodles according to package directions until al dente. Drain and set aside.
- Heat a large skillet over medium-high heat with vegetable oil. Add ground beef and cook for 2 to 3 minutes undisturbed, then break up and continue cooking until browned, about 7 minutes total. Drain excess fat, leaving about 1 tablespoon.
- Push the beef to the sides and add minced garlic and ginger to the center. Cook for 30 seconds until fragrant, then mix with the beef.
- In a bowl, whisk together soy sauce, brown sugar, beef broth, and hoisin sauce. Pour over the beef and stir well. Simmer for 2 minutes.
- Mix cornstarch with 2 tablespoons water until smooth. Pour into the skillet while stirring constantly. Cook for 1 minute until sauce thickens and becomes glossy.
- Add the cooked noodles to the skillet and toss until completely coated in sauce.
- Serve immediately topped with sliced green onions and sesame seeds if desired.
Notes
- Use 80/20 ground beef for best flavor and texture
- Don’t overcook the beef or it will become tough
- Make sure cornstarch slurry has no lumps before adding
- Add pasta water if sauce gets too thick
- Fresh garlic and ginger taste better than jarred versions
