Mongolian Ground Beef Noodles – Easy, Sweet & Savory Weeknight Winner

If you’re craving something fast, flavorful, and budget-friendly, these Mongolian Ground Beef Noodles are calling your name. Inspired by classic Mongolian beef stir-fry, this easy twist uses ground beef instead of flank steak and tosses it with noodles in a sweet, savory, garlicky soy-based sauce. It’s ready in under 30 minutes and made with pantry staples—perfect for a busy weeknight dinner.

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Why You’ll Love This Recipe

This dish hits all the comfort food notes with minimal effort:

• Bold, sweet-savory Mongolian-style sauce

• Ground beef for convenience and affordability

• Chewy noodles coated in sticky, garlicky glaze

• Easy to customize with veggies or spice

It’s a cross between Asian noodle stir-fry and sloppy weeknight comfort, all in one skillet.

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Ingredient Breakdown: What You’ll Need & Why

Ground Beef

• Lean ground beef (85–90%) works best.

• Budget-friendly and fast-cooking protein option.

Noodles

• Lo mein, spaghetti, ramen, or rice noodles all work.

• Cooked until tender and tossed with sauce to absorb flavor.

Garlic & Ginger

• Aromatic backbone of the sauce.

• Use fresh if possible; garlic paste and ground ginger work in a pinch.

Soy Sauce

• Base of the sauce—use low-sodium to avoid overpowering saltiness.

Brown Sugar

• Gives Mongolian beef its signature sweet-savory balance.

• Helps the sauce become sticky and glaze the noodles.

Hoisin Sauce (optional but recommended)

• Adds richness and depth.

• You can skip it or replace with oyster sauce or extra soy sauce + a dash of sugar.

Cornstarch

• Thickens the sauce so it clings to every noodle and beef crumble.

Green Onions

• Stirred in at the end for brightness and color.

• Optional but classic in Mongolian dishes.

Crushed Red Pepper or Chili Paste (Optional)

• Adds subtle heat to balance the sweet sauce.

Oil

• For browning beef and sautéing aromatics—use neutral oil like canola or sesame oil.

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Step-by-Step Instructions

1. Cook the Noodles

• Boil noodles according to package directions.

• Drain and set aside (toss with a bit of oil to prevent sticking).

2. Brown the Beef

• In a large skillet or wok, heat 1 tbsp oil over medium-high.

• Add 1 lb ground beef, break apart, and cook until browned and cooked through (5–7 minutes).

• Drain excess fat if needed.

3. Add Aromatics

• Add 4 cloves garlic, minced and 1 tbsp grated fresh ginger.

• Sauté for 1 minute until fragrant.

4. Make the Sauce

In a small bowl, whisk together:

• ½ cup low-sodium soy sauce

• ⅓ cup brown sugar

• 1 tbsp hoisin sauce (optional)

• 1 tsp cornstarch

• ¼ cup water

• Optional: ½ tsp red pepper flakes or 1 tsp chili paste

5. Simmer the Sauce

• Pour the sauce into the skillet with beef.

• Simmer for 2–3 minutes, stirring until thickened and glossy.

6. Toss with Noodles

• Add cooked noodles to the skillet.

• Toss to coat evenly in the sauce.

• Cook for 1–2 more minutes until everything is well combined and heated through.

7. Garnish & Serve

• Top with sliced green onions and toasted sesame seeds if desired.

• Serve hot with steamed broccoli, stir-fried veggies, or a simple cucumber salad.

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Tips, Variations & Substitutions

Tips for Success:

• Don’t overcook the sauce—once it thickens, it’s ready.

• Use tongs or two forks to evenly toss the noodles in the skillet.

• For added depth, stir in a splash of rice vinegar or sesame oil at the end.

Variations:

• Spicy Mongolian Noodles: Add chili garlic sauce or sriracha.

• Veggie-Packed: Add bell peppers, snap peas, shredded cabbage, or carrots with the beef.

• Mongolian Turkey or Chicken: Substitute ground beef with ground turkey or chicken.

Substitutions:

• Soy-free: Use coconut aminos instead of soy sauce.

• Gluten-free: Use tamari and gluten-free noodles like rice noodles or brown rice spaghetti.

• No hoisin? Double the soy sauce and add ½ tsp extra sugar or a splash of oyster sauce.

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Serving Ideas & When to Make It

This dish is perfect for:

Weeknight Dinners

• One pan and one pot—done in under 30 minutes.

Meal Prep

• Stores well in the fridge for up to 4 days.

• Reheat with a splash of water or soy sauce to loosen the noodles.

Quick Lunches

• Pack into containers with steamed broccoli or a boiled egg on the side.

Serve With:

• Steamed or stir-fried vegetables

• Cucumber salad or kimchi

• Egg rolls or dumplings

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Nutrition & Health Notes

Estimated Nutrition (per serving, based on 4 servings):

• Calories: 500–550

• Protein: 25–30g

• Carbs: 45–50g

• Fat: 20–25g

• Fiber: 2–4g

Lighter Options:

• Use ground turkey or chicken.

• Use less sugar or substitute with honey.

• Choose whole wheat or legume-based noodles for more fiber.

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Frequently Asked Questions

1. Can I make this ahead of time?

Yes! Store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave with a splash of water.

2. Can I freeze Mongolian ground beef noodles?

Not ideal—the noodles can get mushy. But you can freeze just the beef mixture, then cook noodles fresh and combine when serving.

3. What noodles work best?

Lo mein, spaghetti, ramen, rice noodles, or even udon all work. Choose a noodle with a bit of chew to hold up to the sauce.

4. Is this recipe spicy?

Not unless you add chili flakes or chili paste. The base is sweet and savory, but easily spiced to your liking.

5. Can I make this gluten-free?

Yes! Use gluten-free tamari and rice noodles or gluten-free spaghetti. Skip the hoisin or use a certified gluten-free version.

6. How can I bulk it up?

Add extra veggies or toss in a handful of edamame or roasted peanuts for crunch and protein.

7. Can I use leftover cooked noodles?

Yes, just warm them slightly before tossing with the sauce so they don’t clump or cool the skillet too much.

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