Of course! Mongolian Ground Beef Noodles are a fantastic, quick, and flavorful weeknight meal. It takes the classic flavors of Mongolian Beef (savory, sweet, with a hint of garlic and ginger) and simplifies it with ground beef.
Here’s a highly-rated, easy-to-follow recipe that will become a family favorite.
Why You’ll Love This Recipe
· Incredibly Fast: Ready in about 20 minutes.
· Budget-Friendly: Uses affordable ground beef.
· Packed with Flavor: A perfect balance of savory, sweet, and umami.
· Versatile: Easy to customize with your favorite vegetables.
Mongolian Ground Beef Noodles
Ingredients
For the Sauce:
· ½ cup low-sodium soy sauce
· ¼ cup water (or beef broth for more flavor)
· ¼ cup brown sugar, packed
· 2 cloves garlic, minced
· 1 teaspoon fresh ginger, grated (or ½ tsp ground ginger)
· 1 tablespoon rice vinegar (or apple cider vinegar)
· 1 teaspoon sesame oil
· 1 tablespoon cornstarch
· ½ teaspoon red pepper flakes (optional, for heat)
For the Noodles & Beef:
· 8 oz (225g) dried noodles (lo mein, udon, spaghetti, or ramen noodles)
· 1 tablespoon vegetable oil
· 1 lb (450g) ground beef (I recommend 85/15 or 90/10 lean-to-fat ratio)
· 3-4 green onions, sliced (separate white and green parts)
· Optional for serving: Toasted sesame seeds, extra sliced green onions.
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Cook the noodles according to package directions until al dente. Drain and set aside.
- Make the Sauce: While the water is boiling, whisk together all the sauce ingredients—soy sauce, water, brown sugar, minced garlic, grated ginger, rice vinegar, sesame oil, cornstarch, and red pepper flakes—in a medium bowl. Set aside.
- Cook the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and the white parts of the green onions. Cook, breaking up the meat with a spoon, until the beef is browned and cooked through (about 5-7 minutes). Drain any excess grease if necessary.
- Combine and Simmer: Pour the prepared sauce into the skillet with the cooked beef. Bring the mixture to a simmer, stirring constantly. The sauce will thicken and become glossy within 1-2 minutes.
- Add Noodles: Add the cooked and drained noodles to the skillet. Use tongs to toss everything together until the noodles are evenly coated in the sauce.
- Serve: Garnish with the green parts of the green onions and a sprinkle of toasted sesame seeds. Serve immediately.
Tips for the Best Mongolian Noodles
· Don’t Skip the Cornstarch: This is crucial for getting that classic, glossy, restaurant-style sauce that clings to the noodles and beef.
· Prep First (Mise en Place): This dish comes together very quickly once you start cooking. Have your sauce mixed and your veggies sliced before you heat the skillet.
· Customize Your Veggies: Feel free to add in other vegetables! Sliced bell peppers, shredded carrots, or broccoli florets are great additions. Sauté them in the skillet for a few minutes before adding the ground beef.
· Control the Salt: Use low-sodium soy sauce to better control the saltiness. You can always add more, but you can’t take it out!
· Ramen Noodle Option: For an ultra-quick version, you can use two packages of instant ramen noodles (discard the flavor packets). Cook the noodles according to package directions.
Variations to Try
· Mongolian Ground Turkey or Chicken: A leaner alternative that works just as well.
· Spicy Kick: Add a tablespoon of sriracha or a drizzle of chili oil to the sauce.
· More Umami: Add a tablespoon of hoisin sauce or oyster sauce to the sauce mixture for an extra depth of flavor.
Enjoy your delicious and easy homemade meal