Mongolian Ground Beef Noodles – Quick, Savory, and Irresistible
Looking for a fast, flavorful dinner that tastes like takeout but comes together in your own kitchen? These Mongolian Ground Beef Noodles are rich, savory, a little sweet, and absolutely packed with flavor — all made in one skillet in under 30 minutes.
This dish is a creative twist on traditional Mongolian beef — instead of using sliced flank steak, we use budget-friendly ground beef and toss it with noodles in a sticky-sweet soy garlic sauce. It’s simple, comforting, and loaded with umami flavor. Plus, it’s incredibly adaptable: use any noodles you have, add your favorite vegetables, or spice it up to your taste.
Perfect for weeknights, leftovers, or meal prep, Mongolian ground beef noodles are a guaranteed crowd-pleaser — even picky eaters will ask for seconds.
Why You’ll Love This Mongolian Ground Beef Noodle Recipe
- One-pan meal – Easy cleanup and fast cooking
- Budget-friendly – Uses ground beef and pantry staples
- Quick and easy – Ready in about 25 minutes
- Better than takeout – No delivery needed, and healthier too
- Customizable – Add vegetables, change up the noodles, or spice it up
- Great for meal prep – Reheats beautifully
What Are Mongolian Ground Beef Noodles?
This recipe is inspired by classic Mongolian beef, a popular Chinese-American dish featuring thin-sliced beef stir-fried with a sweet soy-garlic sauce. In this version, we swap the flank steak for ground beef and add noodles to make it a full meal.
The result is a cozy, flavorful bowl of noodles coated in a glossy, savory-sweet sauce, with tender bits of beef in every bite. The sauce caramelizes slightly in the pan, creating rich, bold flavors that pair perfectly with the noodles.
It’s comfort food that doesn’t require hours in the kitchen.
Ingredients You’ll Need
Here’s what you’ll need to make this flavorful dish. Most are pantry staples:
For the Sauce:
- 1/3 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons hoisin sauce (optional, for depth)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 1/3 cup water
For the Stir-Fry:
- 1 tablespoon vegetable or avocado oil
- 1 lb ground beef (85–90% lean)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
- 8 oz noodles (spaghetti, ramen, lo mein, or rice noodles work well)
- 3 green onions, chopped (white and green parts separated)
- Optional: Red pepper flakes or chili oil, to taste
- Optional garnish: sesame seeds, extra green onions
How to Make Mongolian Ground Beef Noodles
Step 1: Cook the Noodles
Boil your noodles according to package instructions until just al dente. Drain, rinse with cold water to prevent sticking, and set aside.
Tip: Reserve about 1/4 cup of pasta water to help loosen the sauce later if needed.
Step 2: Make the Sauce
In a bowl or measuring cup, whisk together the soy sauce, brown sugar, hoisin sauce (if using), rice vinegar, sesame oil, black pepper, cornstarch, and water. Set aside.
The cornstarch will thicken the sauce as it simmers — giving it that signature glossy coating.
Step 3: Brown the Ground Beef
In a large skillet or wok, heat the oil over medium-high heat. Add the ground beef and cook until browned and cooked through, breaking it up into crumbles as it cooks — about 5–7 minutes.
Once browned, drain any excess fat if needed.
Step 4: Add Garlic, Ginger, and Aromatics
Add the minced garlic, grated ginger, and the white parts of the green onions to the beef. Stir-fry for 1–2 minutes until fragrant.
This step builds layers of flavor into the dish and gives that authentic stir-fried aroma.
Step 5: Pour in the Sauce
Give your sauce a quick stir to re-mix the cornstarch. Pour it over the beef and bring to a simmer.
Let it cook for 2–3 minutes, stirring frequently, until the sauce thickens and begins to coat the beef.
Step 6: Add Noodles and Finish
Add the cooked noodles to the skillet. Toss everything together with tongs or a large spoon until the noodles are fully coated in the sauce.
If the sauce is too thick, add a splash of the reserved noodle water to loosen it.
Sprinkle in the green parts of the green onions, and adjust seasoning as needed. Add chili flakes or chili oil if you want some heat.
Serve hot, garnished with sesame seeds and extra green onions if desired.
Tips for the Best Mongolian Noodles
Use the right noodles – Spaghetti, lo mein, udon, rice noodles, or even ramen all work well. Avoid overly delicate noodles that might break during tossing.
Don’t overcook the beef – Brown it until just cooked and flavorful, but not dry.
Cook the sauce until glossy – The cornstarch needs to simmer to thicken the sauce. Don’t rush this step.
Use fresh garlic and ginger – Fresh aromatics make a big difference in flavor. If using powdered versions, reduce the quantities slightly.
Balance the sweet and salty – Brown sugar gives it the signature sweetness, but adjust to taste. Add more vinegar for tang, or hoisin for depth.
Customize with vegetables – Stir in sautéed bell peppers, snap peas, broccoli, or shredded carrots to add color and crunch.
Ingredient Swaps and Variations
This recipe is flexible — here are some fun ways to switch it up:
Protein Swaps
- Ground turkey or chicken – for a lighter version
- Ground pork – adds rich, fatty flavor
- Crumbled tofu or tempeh – for a vegetarian option
Noodle Options
- Ramen (discard the seasoning packet)
- Lo mein noodles
- Rice noodles or pad Thai noodles
- Zucchini noodles or shirataki for low-carb
Add-In Ideas
- Sautéed mushrooms
- Baby spinach
- Chopped bok choy
- Snow peas
- Red bell peppers
- Crushed peanuts or cashews for crunch
Spice It Up
- Add sriracha or chili garlic paste
- Drizzle with chili crisp or hot sesame oil
- Stir in red pepper flakes while cooking
What to Serve With Mongolian Ground Beef Noodles
These noodles make a complete meal on their own, but you can round them out with sides like:
- Steamed broccoli or bok choy
- Egg rolls or spring rolls
- Asian cucumber salad
- Pickled veggies
- Kimchi
- Miso soup
Make Ahead and Storage
This dish is great for meal prep and stores well.
Fridge:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a splash of water to refresh the sauce.
Freezer:
You can freeze the cooked beef and sauce (without noodles) for up to 2 months. Thaw overnight, reheat, and add fresh-cooked noodles.
Make ahead:
- Cook beef and sauce ahead of time
- Boil noodles fresh and toss together right before serving for best texture
Frequently Asked Questions
Can I use pre-cooked noodles?
Yes, pre-cooked lo mein or yakisoba noodles work great. Just be sure to rinse and drain them well before adding.
Is this dish spicy?
No, it’s mildly sweet and savory by default. Add chili flakes or hot sauce for heat.
Can I double the recipe?
Absolutely. Just use a large enough skillet or wok, and work in batches if needed to avoid overcrowding.
Can I make this low carb?
Yes. Swap the noodles for zucchini noodles or shirataki noodles. You can also reduce the brown sugar and use a low-carb substitute.
Do I have to use hoisin sauce?
No. It adds depth, but you can leave it out or replace with a bit of oyster sauce, extra soy sauce, or a small spoon of peanut butter for richness.
Final Thoughts
Mongolian Ground Beef Noodles are proof that quick, budget-friendly dinners don’t have to be boring. This dish delivers all the takeout-style flavor you love in one easy skillet meal — with simple ingredients and bold, comforting taste.
It’s rich, satisfying, and endlessly customizable. Whether you’re cooking for your family, prepping lunches for the week, or just need something fast and delicious on a busy night, this recipe is one to keep in rotation.
