Mongolian Ground Beef Noodles
Mongolian Ground Beef Noodles are a quick, budget-friendly weeknight dinner featuring tender noodles tossed in a savory soy-ginger sauce with browned ground beef, garlic, and sesame. Ready in 30 minutes and packed with bold flavor.
Equipment
- 1 Large Pot for boiling noodles
- 1 Large Skillet or Wok 12-inch recommended
- 1 Small Mixing Bowl for the sauce
- 1 Colander for draining noodles
- 1 Wooden Spoon or Spatula
Ingredients
Noodles
- 8 oz lo mein noodles or spaghetti cooked and drained
Beef
- 1 lb ground beef 80/20 recommended for best flavor
Sauce
- 1/3 cup low-sodium soy sauce
- 3 tbsp brown sugar packed
- 1/4 cup beef broth
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch mixed into the sauce before adding
Aromatics and Garnish
- 4 cloves fresh garlic minced
- 1 tsp fresh ginger grated
- 3 green onions sliced, for topping
- 1 tbsp sesame seeds toasted, for garnish
- 1/2 tsp red pepper flakes optional for heat
Instructions
- Boil a large pot of salted water and cook the noodles according to package directions. Drain and set aside, tossing with a drizzle of sesame oil to prevent sticking.
- Mix soy sauce, brown sugar, beef broth, hoisin sauce, sesame oil, and cornstarch in a small bowl. Stir until fully combined and smooth. Set aside.
- Heat a large skillet over medium-high heat. Add a small drizzle of oil and let it get hot before adding the beef.
- Add the ground beef to the skillet. Break it apart with a spoon and cook until fully browned, about 6 to 8 minutes.
- Drain excess grease from the skillet, leaving a thin coating behind for flavor.
- Add minced garlic and grated ginger to the beef. Stir and cook for 1 minute until fragrant.
- Pour the sauce mixture over the beef. Stir well and let it simmer for 2 to 3 minutes until the sauce thickens and turns glossy.
- Add the cooked noodles to the skillet. Toss everything together until the noodles are fully coated in the sauce.
- Top with sliced green onions, toasted sesame seeds, and red pepper flakes if desired. Serve hot immediately.
Notes
Use 80/20 ground beef for the best browning and flavor. Pull noodles from the boiling water just before fully done since they finish cooking in the sauce. Fresh garlic and ginger make a noticeable difference in the final taste. Store leftovers in an airtight container for up to 4 days in the refrigerator. Add a splash of beef broth when reheating to loosen the sauce.