Mongolian Ground Beef Noodles
This easy 20-minute Mongolian Ground Beef Noodles recipe features crispy browned beef tossed in a sweet-savory garlic soy sauce that clings to every noodle. It’s a comforting, crowd-pleasing dinner perfect for busy weeknights and endlessly customizable for gluten-free, low-carb, or vegetarian diets.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
- 1 lb ground beef (85/15 recommended)
- 8 oz long noodles (spaghetti, linguine, rice noodles, or ramen)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated (optional but recommended)
- 1/2 cup green onions, sliced (plus more for garnish)
- 1/3 cup low sodium soy sauce (or tamari for gluten-free)
- 1/4 cup brown sugar
- 1/2 cup beef broth (or chicken broth)
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tsp sesame oil
- Red pepper flakes or sriracha, to taste
- Optional: 1 cup chopped veggies (snap peas, shredded carrots, bell pepper, broccoli florets)
Instructions
- Bring a large pot of salted water to a boil. Add noodles and cook according to package directions (8-10 minutes for spaghetti, 3-4 minutes for rice noodles). Stir occasionally to prevent sticking.
- While noodles cook, heat a large skillet or wok over medium-high heat. Add ground beef, breaking it up with a wooden spoon. Sauté for 5-7 minutes until browned and crispy on edges.
- Stir in minced garlic and grated ginger. Cook for 30 seconds until fragrant.
- In a small bowl, whisk together soy sauce, brown sugar, beef broth, and sesame oil. Pour into the skillet, scraping up any browned bits.
- Mix cornstarch with water in a small bowl. Stir into the beef mixture. Simmer for 2-3 minutes until sauce is glossy and thick.
- If using, add chopped veggies and stir-fry for another 2 minutes until just tender.
- Drain noodles and add to skillet. Toss everything together until noodles are evenly coated and beef is distributed.
- Sprinkle with sliced green onions and red pepper flakes or sriracha to taste. Serve hot.
Notes
For gluten-free, use rice noodles and tamari. For low-carb, swap noodles for spiralized zucchini or shirataki noodles. Brown the beef well for crispy edges. If sauce thickens too much, add a splash of broth or water. Taste and adjust sweetness or saltiness as needed. Leftovers keep well for 4 days in the fridge or 2 months in the freezer.
Nutrition
- Serving Size: About 1/4 of the recipe (1 generous bowl)
- Calories: 480
- Sugar: 12
- Sodium: 950
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 52
- Fiber: 2
- Protein: 24
Keywords: mongolian beef noodles, ground beef noodles, easy dinner, weeknight meal, asian noodles, quick recipe, comfort food, gluten-free option, low-carb, kid-friendly