Ever stare into the fridge at 5:30 p.m. and think, “Well, this is chaos”? That’s exactly how this Mongolian ground beef noodles recipe became one of my go‑to dinners. It tastes like takeout, cooks in about 20 minutes, and uses pantry staples you probably already have.
This dish hits that sweet‑savory, garlicky, slightly spicy Mongolian beef vibe but swaps pricey steak for humble ground beef and tosses it with a big tangle of noodles. Comfort food level: extremely dangerous (in the best way).
What Makes Mongolian Ground Beef Noodles So Good
At its core, Mongolian beef revolves around a sticky, glossy sauce with soy sauce, brown sugar, garlic, ginger, and a bit of heat for balance. That combo creates a sweet, savory, umami-packed flavor profile that coats every bite.
With this noodle version, you keep that same flavor magic but:
- Use ground beef instead of steak, which cooks faster and costs less.
- Toss everything with linguine, spaghetti, or rice noodles, so the sauce clings to every strand.
- Cook it all in one big skillet plus a pot for pasta, which keeps cleanup pleasantly minimal.
Think “takeout-style Mongolian beef,” but weeknight‑friendly and not dependent on a delivery driver who may or may not miss your house again.
Ingredients You’ll Need
Here’s a basic, flexible Mongolian ground beef noodles recipe you can treat as your base version. Most popular versions use almost identical ingredients: ground beef, soy sauce, brown sugar, beef broth, hoisin, garlic, ginger, and noodles.
For the noodles
For the beef and sauce
- 1 lb ground beef (lean if you want less grease)
- 4–5 cloves garlic, minced
- 1–4 tsp ginger (fresh or ground; fresh tastes brighter)
- ⅓–½ cup low sodium soy sauce
- ¼–½ cup beef broth or water
- ¼–⅓ cup brown sugar for that classic Mongolian sweetness
- 3–6 tbsp hoisin sauce for extra depth and umami
- ¼–½ tsp crushed red pepper flakes, to taste
- ½ tsp black pepper
- 1–2 tbsp cornstarch mixed with water, if you want a thicker, glossier sauce
For garnish (optional but highly recommended)
You probably notice a pattern: soy + brown sugar + garlic + ginger = the Mongolian flavor blueprint. Once you remember that, you basically unlock a whole category of “fakeout takeout” meals.
Step‑by‑Step: How To Make Mongolian Ground Beef Noodles
Ever want a recipe you can basically memorize after making it twice? This is that recipe.
1. Cook the noodles
- Bring a big pot of salted water to a boil.
- Cook your noodles according to the package until just al dente.
- Drain and set aside; you can toss them with a tiny splash of oil if they stick.
You cook the noodles at the same time as the beef, so everything comes together fast. The longest part of this whole thing is waiting for water to boil–which honestly feels personal sometimes.
2. Brown the ground beef with aromatics
- Heat a large skillet or wok over medium‑high heat.
- Add the ground beef and break it up with a wooden spoon until it browns and no pink remains.
- Add the minced garlic and ginger and cook for 1–3 minutes until fragrant.
- Drain excess fat if needed, then return the beef to the skillet.
You want crumbly, browned beef that soaks up the sauce instead of swimming in grease. That texture works perfectly with noodles because every little crumbled bit clings on.
3. Whisk together the Mongolian sauce
In a small bowl or measuring jug, whisk:
If you want that extra‑thick, restaurant‑style glossy finish, stir cornstarch into a bit of cold water separately and add it at the end.
4. Simmer the beef in the sauce
- Pour the sauce over the cooked ground beef.
- Let it simmer for 3–5 minutes so the beef absorbs the flavor.
- If you use cornstarch slurry, stir it in and let the sauce bubble until it thickens and turns shiny.
You want a sauce that feels slightly thicker than soy sauce but not as thick as gravy. It should coat the spoon and cling to the beef and noodles.
5. Toss in the noodles
- Add your cooked noodles directly into the skillet with the beef and sauce.
- Tongs help here; toss until every strand gets coated.
- Let everything sit together on low heat for 2–3 minutes so the noodles drink up some of the sauce.
Top with sliced green onions and sesame seeds before serving.
That little fresh crunch from the onions makes the whole bowl feel more “restaurant” and less “I panicked at 6 p.m.”
Flavor Tips and Easy Variations
Ever try a recipe, love it, and then immediately think, “Okay but how do I tweak this 400 ways”? Same.
Adjust the sweetness and salt
Some versions of Mongolian beef taste pretty sweet, and not everyone vibes with that.
- If you like it less sweet, reduce the brown sugar to a few tablespoons.
- If it tastes too salty, add a splash of water or broth and a little extra sugar to rebalance.
- Use low-sodium soy sauce to keep things from turning into a salt bomb.
Boost the heat
Want it spicier?
Mongolian beef usually lands on the mild side, so heat lovers almost always level it up.
Add veggies without ruining the fun
You can bulk this out with vegetables without sacrificing the cozy takeout vibe:
- Thinly sliced bell peppers or onions
- Shredded carrots
- Snap peas or broccoli florets
Sauté them in the pan right after browning the beef (or even with it) so everything cooks in that same flavorful sauce.
Why Ground Beef Noodles Beat Traditional Mongolian Beef (Most Nights)
Traditional Mongolian beef uses thinly sliced steak, often flank steak, stir‑fried until tender, then coated in that sweet‑savory sauce. It tastes amazing, but on a random Tuesday when your energy level sits somewhere between “meh” and “nope,” ground beef wins.
Here’s why this mongolian ground beef noodles recipe usually beats the classic for everyday cooking IMO:
- Cheaper: Ground beef costs less than good-quality steak.
- Faster: No marinating or slicing; you just brown and go.
- More forgiving: You don’t overcook thin strips of steak because, well, there are none.
- One‑bowl situation: You get your protein and carbs tangled together in one satisfying pile.
If you want that nostalgic American‑Chinese Mongolian beef flavor with almost zero drama, this noodle version just makes sense.
Meal Prep, Leftovers, and Reheating
Will these Mongolian noodles survive the fridge test? Absolutely.
- Store leftovers in an airtight container for up to 3–4 days.
- Reheat in a skillet with a splash of water or broth to loosen the sauce.
- The noodles actually soak up more flavor overnight, so next‑day leftovers taste even better sometimes.
If you want to meal prep, cook the noodles slightly under al dente so they don’t go mushy when you reheat. Your future self will thank you, probably with an aggressive happy fork‑twirl.
Serving Ideas That Make It Feel Like Takeout Night
Want to fake a full “takeout spread” at home? Pair your Mongolian ground beef noodles with:
- A quick cucumber salad or Asian‑style slaw for crunch
- Steamed broccoli tossed with a drizzle of sesame oil
- Simple pan‑fried dumplings from the freezer section (zero shame)
Or just eat a big bowl of noodles on the couch while you binge something. FYI, that also counts as balance. 🙂
Final Thoughts: Your New No‑Stress Weeknight Favorite
This mongolian ground beef noodles recipe gives you everything you love about Mongolian beef—sweet, savory, garlicky, sticky sauce and all—without the steak prep, long cook time, or scary takeout bill.
Next time you feel tempted to order in, ask yourself: “Do I have ground beef, soy sauce, and some kind of noodle in this house?” If the answer is yes, you basically already have dinner handled. IMO, once you try it, this one sneaks into your weekly rotation and refuses to leave.
Mongolian Ground Beef Noodles Recipe: Your New Weeknight Crush
Course: MainCuisine: American‑ChineseDifficulty: Easy4
servings10
minutes20
minutes650
kcal30
minutesThis Mongolian Ground Beef Noodles recipe turns simple pantry ingredients into a glossy, sweet‑savory, garlicky bowl of comfort. Tender noodles tangle with crumbled ground beef in a rich Mongolian‑style sauce made with soy sauce, brown sugar, hoisin, garlic, ginger, and a little heat from red pepper flakes. It tastes like takeout, comes together in about 30 minutes, and uses budget‑friendly ground beef instead of steak.
Ingredients
For the Noodles
1 (12 oz) box linguine or spaghetti (or similar long pasta)
Salt, for the pasta water
- For the Beef and Sauce
1 lb lean ground beef
4 tsp minced ginger (fresh or from a tube)
6 cloves garlic, minced
½ cup low‑sodium soy sauce
½ cup beef broth (or water in a pinch)
¼ cup brown sugar, packed
6 tbsp hoisin sauce
½ tsp red pepper flakes (use less for mild, more for spicy)
½ tsp black pepper
1–2 tbsp cornstarch (optional, for thicker sauce)
2–3 tbsp water (to mix with cornstarch if using)
- For Garnish
4 green onions, thinly sliced
Toasted sesame seeds, for sprinkling
Directions
- Cook the Noodles
Fill a large pot with water and bring it to a boil over high heat.
Salt the water generously, then add the linguine.
Cook according to the package directions until al dente.
Drain the noodles and set aside. If they stick, toss them with a tiny splash of neutral oil. - Brown the Ground Beef with Garlic and Ginger
While the pasta cooks, heat a large skillet or sauté pan over medium‑high heat.
Add the ground beef to the dry skillet.
Cook, breaking it up with a wooden spoon, until it browns and no pink remains.
Add the minced garlic and ginger directly to the beef.
Stir and cook for 1–3 minutes until the garlic and ginger smell fragrant and the beef has little caramelized bits.
If there is excess grease, drain it off, then return the beef to the skillet. - Whisk the Mongolian Sauce
In a medium bowl or measuring cup, whisk together:
Soy sauce
Beef broth
Brown sugar
Hoisin sauce
Red pepper flakes
Black pepper
Stir until the brown sugar dissolves and the sauce looks smooth.
(Optional thick sauce step)
3. If you want a thicker, glossier sauce, stir the cornstarch and water together in a separate small bowl to make a smooth slurry and set it aside for later. - Simmer the Beef in the Sauce
Pour the Mongolian sauce into the skillet with the browned ground beef, garlic, and ginger.
Stir well to coat the meat.
Let the mixture simmer on medium heat for about 3–5 minutes so the beef absorbs some of the flavor.
If you’re using the cornstarch slurry, pour it into the skillet now while stirring.
Continue to cook for another 1–2 minutes until the sauce thickens slightly and looks shiny and syrupy but still pourable. - Toss the Noodles with the Beef and Sauce
Add the cooked linguine directly into the skillet with the beef and sauce.
Use tongs or a pasta fork to gently toss everything together until the noodles are fully coated and the beef is evenly distributed.
Let the noodles and beef cook together on low heat for 2–3 minutes so the pasta soaks up some of the sauce.
Taste and adjust:
Add a splash of water or broth if the sauce feels too thick.
Add a pinch more brown sugar if you want it sweeter.
Add more red pepper flakes if you want extra heat. - Garnish and Serve
Remove the skillet from the heat.
Sprinkle sliced green onions over the noodles.
Top with toasted sesame seeds for crunch and a nutty flavor.
Serve hot straight from the skillet, or twirl portions into bowls for that cozy “fakeout takeout” vibe.
Notes
- Recipe Notes & Tips
Noodle Options: Linguine, spaghetti, udon, or wide rice noodles all work well. Just cook them to al dente and drain.
Sweetness Level: For a less sweet sauce, reduce brown sugar to 2–3 tbsp. For a more classic takeout sweetness, leave it at ¼ cup.
Spice Level: Start with ½ tsp red pepper flakes for mild heat; add more at the end if you like it spicy.
Veggie Add‑Ins: You can sauté thinly sliced bell peppers, shredded carrots, snap peas, or broccoli right after browning the beef, then proceed with the sauce.
Leftovers: Store in an airtight container in the fridge for 3–4 days. Reheat in a skillet with a splash of water or broth to loosen the sauce.
