GROUND BEEF MONGOLIAN NOODLES Recipe

If you’re hunting for a weeknight dinner that delivers big flavor, comforting texture, and a little hit of heat, look no further than GROUND BEEF MONGOLIAN NOODLES. This savory stir-fry has all the umami, garlicky goodness, and sweet-salty sauce of your favorite takeout noodles—ready in less than 30 minutes, with minimal fuss and maximum satisfaction.

Ingredients You’ll Need

One of the best things about GROUND BEEF MONGOLIAN NOODLES is that it calls for just a handful of everyday ingredients, yet each one brings something essential to the table. Let’s break down what makes each component important for building those irresistible layers of taste and texture.

• Lean ground beef: This is the meaty base, soaking up all the savory-sweet Mongolian flavors and giving each bite lots of protein.
• Fresh ginger and garlic: These aromatic powerhouses give the dish its signature zip and warmth, so don’t skimp!
• Brown sugar: A bit of sweetness balances out the salty, savory elements of the sauce, echoing classic Mongolian beef flavors. Reduce if you prefer a less sweet sauce.
• Beef broth: Adds depth and a hint of richness to the sauce, making it glossy and deliciously slurpable.
• Low sodium soy sauce: For essential umami and seasoning, but keeping the salt level in check.
• Hoisin sauce: This thick, sweet-savory sauce brings a big pop of flavor and helps to thicken everything.
• Black pepper & red pepper flakes: For a gentle kick—adjust the red pepper to your heat preference.
• Noodles (linguine, fettuccine, or spaghetti): Pick your favorite! These chewy noodles carry the sauce and make the dish extra satisfying.
• Cornstarch and water: Whisked together to thicken the sauce until it luxuriously coats the noodles and beef.
• Green onions: Sliced on top, they add freshness, color, and a gentle bite that finishes the dish perfectly.

Variations

The beauty of GROUND BEEF MONGOLIAN NOODLES is how easy it is to make it your own. Whether you’re craving more veggies, need to work around allergies, or just want to clear out the fridge, here are some ideas to get you started!

• Swap the Noodles: Try rice noodles, udon, or even zucchini noodles for a fresh twist, or use gluten-free pasta if needed.
• Add Vegetables: Stir-fry broccoli, bell peppers, carrots, or snap peas alongside the beef to boost fiber and color.
• Use a Different Protein: Sub in ground turkey, chicken, or even plant-based crumbles—just adjust seasoning as needed.
• Dial Up the Spice: Amp things up with extra red pepper flakes or a squirt of Sriracha for those who love big, bold heat.
• Lower Sugar: Cut back on the brown sugar or experiment with honey or a sugar substitute for a lighter dish.

How to Make GROUND BEEF MONGOLIAN NOODLES

Step 1: Brown the Beef with Aromatics

Heat a large skillet with high sides over medium-high heat and add the ground beef. As it cooks, break up the meat with a spoon for even browning. In the last 2 minutes of cooking, stir in the fresh ginger and garlic—your kitchen will fill with the most amazing aroma!

Step 2: Cook the Noodles

While the beef is working its magic, bring a big pot of water to a boil and cook your noodles according to the package directions—but hold off on salting the water since the sauce brings plenty of savor on its own. Once tender, drain the noodles and set aside.

Step 3: Build the Sauce

Drain any excess fat from your skillet and return the beef to the pan. Pour in the soy sauce, beef broth, brown sugar, hoisin sauce, black pepper, and, if using, a pinch of red pepper flakes. Give everything a good stir so the beef is evenly coated in the glossy sauce.

Step 4: Thicken the Sauce & Combine

In a small bowl, mix the cornstarch with water to make a smooth slurry. Add this to the skillet and gently bring the whole mixture to a low boil—watch as it thickens, becoming irresistibly clingy. Toss in the drained noodles and stir well, letting them soak up all that saucy flavor for a few minutes before serving.

Step 5: Finish & Serve

Once the noodles have soaked up that savory sauce, pile them into bowls and top generously with sliced green onions. Serve your GROUND BEEF MONGOLIAN NOODLES hot and get ready for a rush of flavor in every twirl!

How to Serve GROUND BEEF MONGOLIAN NOODLES

Garnishes

Top your steamy bowls with a shower of sliced green onions for brightness and fresh crunch, and—if you’re feeling fancy—a sprinkle of toasted sesame seeds or chopped cilantro. A little sprinkle of extra red pepper flakes will please the spice-lovers at your table.

Side Dishes

Pair GROUND BEEF MONGOLIAN NOODLES with quick-cooked veggies like sautéed bok choy, steamed edamame, or a crisp Asian cucumber salad. These light, fresh sides balance the richness of the noodles and round out your meal.

Creative Ways to Present

For a show-stopping presentation, serve noodles twirled high in big shallow bowls, or pile them into individual Chinese takeout boxes for a fun, street-food vibe at home. Garnish with herb sprigs, extra scallions, and serve with chopsticks for a playful touch!

Make Ahead and Storage

Storing Leftovers

Leftover GROUND BEEF MONGOLIAN NOODLES will keep well in an airtight container in the fridge for up to 4 days. The flavors deepen with time, making tomorrow’s lunch just as delicious as tonight’s dinner.

Freezing

This dish actually freezes surprisingly well! Let it cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture.

Reheating

To reheat, pop your noodles in the microwave or toss in a skillet with a splash of beef broth or water to loosen the sauce. Stir gently until warmed through, and freshen things up with an extra pinch of green onions before serving.

FAQs

Final Thoughts

I can’t wait for you to whip up a big skillet of GROUND BEEF MONGOLIAN NOODLES—this recipe is as comforting as it is crave-worthy, and truly so simple to make. Pour yourself a bowlful, dig in with your favorite fork or chopsticks, and let the flavors transport you to cozy, happy dinnertime. Enjoy every slurp!

Print