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Mongolian Ground Beef Noodles

Mongolian Ground Beef Noodles - featured image
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A quick and comforting noodle dinner featuring ground beef, glossy Mongolian-inspired sauce, and simple pantry staples. Ready in 30 minutes, it’s perfect for busy weeknights and endlessly adaptable to your favorite veggies and noodles.

Ingredients

Scale
  • 1 lb ground beef
  • 8 oz noodles (lo mein, spaghetti, or linguine)
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
  • 4 green onions, sliced (white and green parts separated)
  • 1/3 cup low-sodium soy sauce (or tamari/coconut aminos for gluten-free)
  • 1/4 cup brown sugar, packed
  • 1/2 cup beef broth
  • 1 tbsp toasted sesame oil
  • 1 tbsp cornstarch
  • 1/2 tsp red pepper flakes (optional)
  • 1 cup carrots, julienned or shredded
  • Sesame seeds, for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add noodles and cook according to package directions until al dente (8–10 minutes). Drain and rinse briefly under cool water. Toss with a splash of sesame oil to prevent sticking and set aside.
  2. Heat a large skillet or wok over medium-high heat. Add ground beef, breaking it up with a wooden spoon. Cook for 5–7 minutes until fully browned and slightly crispy at the edges. Drain excess grease, leaving about a tablespoon.
  3. Add minced garlic and grated ginger to the beef. Stir for 1–2 minutes until fragrant.
  4. Stir in the white parts of the green onions and carrots. Cook for another 2–3 minutes until veggies soften slightly.
  5. In a small bowl, whisk together soy sauce, brown sugar, beef broth, sesame oil, and red pepper flakes (if using). In a separate bowl, mix cornstarch with 2 tbsp cold water to make a slurry.
  6. Pour the sauce mixture into the skillet with beef and veggies. Bring to a simmer, stirring to coat.
  7. Stir the cornstarch slurry and pour it into the pan. Cook for 2–3 minutes until the sauce thickens and becomes glossy.
  8. Add drained noodles to the skillet. Toss everything together with tongs until noodles are evenly coated in sauce. Cook for 2–3 more minutes until heated through. Add a splash of broth or water if needed.
  9. Remove from heat. Stir in the green parts of the green onions. Taste and adjust seasoning with salt or extra soy sauce if needed.
  10. Garnish with sesame seeds and more green onions. Serve hot.

Notes

Cook noodles just to al dente—they’ll finish in the sauce. For gluten-free, use rice noodles and tamari. Add extra veggies like bell peppers, snap peas, or broccoli for variety. Toss noodles with sesame oil after draining to prevent sticking. Adjust spice level with more or less red pepper flakes. Leftovers keep well in the fridge for up to 3 days; reheat with a splash of broth or water.

Nutrition

Keywords: mongolian beef noodles, ground beef noodles, easy noodle dinner, weeknight dinner, Chinese takeout, quick beef recipe, stir fry noodles

Find it online: https://bitematrix.com/mongolian-ground-beef-noodles-recipe-easy-30-minute-dinner-2/