Mongolian Ground Beef Noodles
A quick and flavorful weeknight dinner featuring savory-sweet ground beef, garlic, ginger, and glossy noodles tossed in a bold Mongolian-style sauce. Ready in just 20 minutes, this dish is perfect for busy families and meal preppers alike.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
- 8 oz dried lo mein noodles (or spaghetti, linguine, or ramen bricks)
- 1 lb ground beef (90% lean recommended, or substitute ground turkey or chicken)
- 2 teaspoons neutral oil (canola, vegetable, or light olive oil)
- 3 cloves garlic, minced (or 1 tablespoon pre-minced garlic)
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1/2 cup shredded carrots (optional)
- 4 green onions, sliced (reserve some for garnish)
- 1/2 cup low-sodium soy sauce (Tamari for gluten-free)
- 1/4 cup hoisin sauce
- 1/4 cup light brown sugar (or coconut sugar)
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
- Optional toppings: extra sliced green onions, toasted sesame seeds, chopped cilantro, chili oil or Sriracha
Instructions
- Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions (usually 7–9 minutes). Drain and rinse under cool water. Toss with a drizzle of oil and set aside.
- In a bowl, whisk together soy sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes. In a separate small dish, mix cornstarch with cold water until smooth.
- Heat oil in a large skillet or wok over medium-high heat. Add ground beef, breaking it up with a spoon. Cook 4–5 minutes until browned and no longer pink. Drain excess fat if needed.
- Stir in garlic and ginger. Cook 1–2 minutes until fragrant. Add shredded carrots and half the green onions. Sauté 2 more minutes.
- Pour in the prepared Mongolian sauce and bring to a simmer. Stir the cornstarch slurry again, then add to the pan. Cook 2–3 minutes, stirring, until the sauce thickens and coats the beef.
- Add the drained noodles to the skillet. Toss well to coat every strand. Cook 1–2 minutes more, until heated through and saucy.
- Divide noodles among bowls. Top with extra green onions, sesame seeds, and a drizzle of chili oil if desired. Serve hot.
Notes
For gluten-free, use Tamari and gluten-free hoisin and noodles. Add extra veggies like snap peas, bell peppers, or mushrooms for more nutrition. Adjust spice level by increasing or decreasing red pepper flakes. Leftovers keep well for up to 4 days in the fridge and reheat with a splash of water or broth. For a vegetarian version, use plant-based ground meat or crumbled tofu.
Nutrition
- Serving Size: About 1/4 of recipe (1 bowl)
- Calories: 480
- Sugar: 13
- Sodium: 1100
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 54
- Fiber: 3
- Protein: 24
Keywords: mongolian beef noodles, ground beef noodles, 20 minute dinner, easy asian noodles, weeknight dinner, lo mein, quick beef recipe, meal prep, family dinner, comfort food