Ground Beef Mongolian Noodles is a delicious one-pan meal that brings the flavors of classic Mongolian beef to your table in a budget-friendly way. By swapping out steak for ground beef, this dish becomes quicker and more accessible, without losing any of the sweet, savory, and slightly spicy flavors you love. Tossed with tender noodles and fresh green onions, it’s a perfect weeknight dinner that’s ready in under 30 minutes!
Ingredients
- 8 oz spaghetti or lo mein noodles
- 1 lb ground beef
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1 tablespoon hoisin sauce
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 4 green onions, chopped
- Sesame seeds (for garnish)
Equipment
- Large pot (for noodles)
- Large skillet or wok
- Whisk
- Measuring cups and spoons
Instructions
- Cook the noodles according to the package instructions. Drain and set aside.
- In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, red pepper flakes (if using), water, and cornstarch. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain any excess grease.
- Add the minced garlic and grated ginger to the beef and cook for 1–2 minutes, until fragrant.
- Pour the sauce mixture into the skillet with the beef. Stir well and bring to a simmer. Cook for 2–3 minutes, allowing the sauce to thicken slightly.
- Add the cooked noodles to the skillet, tossing to coat them in the sauce. Stir in the chopped green onions and cook for another 1–2 minutes, until everything is heated through.
- Serve immediately, garnished with sesame seeds and additional green onions if desired.
Tips for Success
- For extra vegetables, toss in shredded carrots, broccoli florets, or bell peppers when cooking the ground beef.
- Adjust the sweetness or saltiness of the sauce by modifying the brown sugar or soy sauce quantities to suit your taste.
- For a spicier version, add more red pepper flakes or a drizzle of sriracha.
Ground Beef Mongolian Noodles is a flavorful, budget-friendly meal that’s perfect for busy weeknights. With its savory sauce and tender noodles, it’s comfort food at its best. Pair it with a side of steamed vegetables or an Asian-inspired salad for a complete and satisfying dinner!
Ground Beef Mongolian Noodles Recipe
Ground Beef Mongolian Noodles is a savory, easy-to-make dish packed with bold flavors. Sweet and tangy sauce coats tender noodles and ground beef for a quick and satisfying meal.
Equipment
- Large pot (for noodles)
- Large skillet or wok
- Whisk
- Measuring cups and spoons
Ingredients
- 8 oz spaghetti or lo mein noodles
- 1 lb ground beef
- 3 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1 tablespoon hoisin sauce
- 1/2 teaspoon red pepper flakes optional
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 4 green onions chopped
- Sesame seeds for garnish
Instructions
- Cook the noodles according to the package instructions. Drain and set aside.
- In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, red pepper flakes (if using), water, and cornstarch. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain any excess grease.
- Add the minced garlic and grated ginger to the beef and cook for 1–2 minutes, until fragrant.
- Pour the sauce mixture into the skillet with the beef. Stir well and bring to a simmer. Cook for 2–3 minutes, allowing the sauce to thicken slightly.
- Add the cooked noodles to the skillet, tossing to coat them in the sauce. Stir in the chopped green onions and cook for another 1–2 minutes, until everything is heated through.
- Serve immediately, garnished with sesame seeds and additional green onions if desired.
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