Mongolian Ground Beef Noodles
This easy Mongolian Ground Beef Noodles recipe delivers bold, sweet-savory flavor and comforting texture in just 30 minutes. Perfect for busy weeknights, it’s endlessly adaptable and always a crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian-Inspired
Ingredients
Scale
- 1 lb (450g) ground beef (85% lean recommended)
- 8 oz (225g) noodles (linguine, spaghetti, fettuccine, rice noodles, ramen, or udon)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 green onions, sliced (plus extra for garnish)
- 1/3 cup (80ml) low-sodium soy sauce (or tamari/coconut aminos for gluten-free)
- 1/4 cup (50g) brown sugar (or coconut sugar/honey)
- 1/2 cup (120ml) beef broth (or chicken/veggie broth)
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons water (for slurry)
- Crushed red pepper flakes, to taste (optional)
- Vegetables, optional (broccoli florets, shredded carrots, snow peas, bell peppers)
- Sesame seeds, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add noodles and cook according to package directions (usually 8–10 minutes for linguine or spaghetti), stirring occasionally. Reserve 1/2 cup pasta water before draining.
- While noodles cook, heat a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through (about 5–7 minutes). Drain excess fat if needed.
- Lower heat to medium. Add minced garlic, grated ginger, and the white/light green parts of the green onions. Sauté for 1–2 minutes until fragrant.
- In a small bowl, whisk together soy sauce, brown sugar, beef broth, and sesame oil. Pour over the cooked beef and aromatics. Let simmer for 2–3 minutes.
- Mix cornstarch with water to form a slurry. Stir the slurry into the skillet and cook for another 1–2 minutes, until the sauce thickens and gets glossy.
- Add drained noodles and any quick-cooking vegetables to the skillet. Toss for 1–2 minutes until everything is heated through and coated in sauce.
- Sprinkle in green onion tops and red pepper flakes if desired. Taste and adjust seasoning. Serve hot, garnished with sesame seeds and extra green onions.
Notes
Prep all ingredients before starting, as the recipe moves quickly. For gluten-free, use tamari and gluten-free noodles. For vegetarian, substitute ground beef with crumbled tofu or plant-based ground meat and use vegetable broth. Add extra veggies for nutrition and crunch. Leftovers keep well and flavors deepen overnight. Adjust sauce balance with extra soy sauce or sugar as needed.
Nutrition
- Serving Size: About 1/4 of recipe (approx. 2 cups)
- Calories: 480
- Sugar: 12
- Sodium: 900
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 52
- Fiber: 3
- Protein: 22
Keywords: mongolian beef noodles, ground beef noodles, easy noodle dinner, 30 minute meal, asian noodles, weeknight dinner, beef stir fry, comfort food