Craving takeout but don’t want to wait? These 20-Minute Mongolian Ground Beef Noodles are the answer! Seriously, they’re faster to make than ordering delivery, and the flavor is out of this world. We’re talking savory ground beef, tender linguine, and a rich, umami-packed sauce that’s a little bit sweet, a little bit spicy, and a whole lot of delicious. Get ready to ditch the takeout menus and make this your new go-to weeknight meal!
Why You’ll Love This Mongolian Ground Beef Noodles Recipe
- Faster Than Delivery: Ready in just 20 minutes, these noodles are quicker than any takeout option.
- Explosion of Flavor: The sauce is a perfect blend of sweet, savory, and tangy, thanks to the combination of soy sauce, hoisin, brown sugar, and ginger.
- Budget-Friendly: Made with simple, affordable ingredients you might already have on hand.
- Kid-Approved: Even the pickiest eaters will love this flavorful and satisfying dish.
Ingredients for Mongolian Ground Beef Noodles
Here’s what you’ll need to make these amazing noodles. I’ve divided them up for clarity, but the full list with measurements is in the recipe card directly below.
Meat and Aromatics
- Ground beef (Meat)
- Garlic (Aromatic)
Sauce
- Brown sugar (Sweetener)
- Beef broth (Liquid)
- Soy sauce (Condiment)
- Hoisin sauce (Condiment)
- Ground ginger (Spice)
- Ground black pepper (Spice)
- Red pepper flakes (optional) (Spice)
Noodles and Thickener
- Linguine (Pasta)
- Cornstarch (Thickener)
- Water (Liquid)
Garnish
- Green onions (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this recipe as is, but here are a few variations you might want to try:
- Add Some Crunch: Toss in some chopped water chestnuts or peanuts for added texture.
- Make it a Stir-Fry: Add your favorite stir-fry vegetables, like broccoli florets, sliced bell peppers, or shredded carrots, along with the garlic.
- Spice it Up: Add a dash of sriracha or a few extra pinches of red pepper flakes for more heat.
- Try Different Noodles: Udon, ramen, or even rice noodles would be delicious substitutes for the linguine.
How to Make Mongolian Ground Beef Noodles
Let me show you how incredibly easy it is to make these Mongolian Ground Beef Noodles:
Cook the Pasta
- First, I cook the linguine according to the package directions. Once it’s al dente, I drain it and set it aside.
Brown the Ground Beef
- While the pasta is cooking, I brown the ground beef in a large skillet over medium heat. I make sure to cook it until it’s fully browned, breaking it up with a spoon. Then, I drain off any excess fat.
Add Aromatics and Sauces
- Next, I add the minced garlic to the skillet and cook for about a minute until it’s fragrant.
- Then, I stir in the brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, ground black pepper, and red pepper flakes (if using). I mix everything well to make sure all those delicious flavors are combined.
Thicken the Sauce
- In a small bowl, I quickly whisk together the cornstarch and water until it forms a smooth slurry.
- I add this mixture to the skillet and stir constantly until the sauce thickens, which usually takes about 2-3 minutes.
Combine with Noodles
- Once the sauce is nice and thick, I add the cooked linguine to the skillet.
- I toss the noodles in the sauce until they’re completely coated.
Garnish and Serve
- Finally, I garnish the dish with a generous sprinkle of sliced green onions and serve it hot.
Tips and Tricks
Here are a few tips I’ve learned to make these noodles even better:
- Use 80/20 Ground Beef: For the best flavor and texture, I recommend using 80/20 ground beef.
- Don’t Rinse the Pasta: After draining the pasta, don’t rinse it. The starch on the noodles helps the sauce cling to them better.
- Taste and Adjust: Feel free to adjust the seasonings to your liking. Add more or less brown sugar, soy sauce, or red pepper flakes to suit your taste.
How to Serve
These Mongolian Ground Beef Noodles are a complete meal in themselves, but here are a few serving ideas:
- With a Side of Greens: A simple side salad or some steamed or roasted broccoli would pair well with this dish.
- Top with Sesame Seeds: Sprinkle some toasted sesame seeds on top for added flavor and visual appeal.
- Add a Fried Egg: For extra protein, top each serving with a fried egg.
Make Ahead and Storage
You can make the sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat the sauce and toss with freshly cooked noodles just before serving. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
FAQs
Here are some answers to frequently asked questions about this recipe:
- Can I use ground turkey instead of beef?
- Absolutely! Ground turkey or chicken would be a great substitute for the ground beef.
- Can I make this gluten-free?
- Yes, use gluten-free pasta and make sure your soy sauce and hoisin sauce are gluten-free as well.
- What if I don’t have fresh garlic?
- You can use 1 teaspoon of garlic powder instead of the fresh garlic.
Enjoy these quick, easy, and incredibly flavorful Mongolian Ground Beef Noodles! I hope they become a new favorite in your household, just like they have in mine.
Print
Mongolian Ground Beef Noodles
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 1x
- Category: Main Course
- Cuisine: Asian-Inspired
Description
Discover a quick and easy weeknight dinner with this delicious Mongolian Ground Beef Noodle recipe! Savory ground beef and tender noodles are coated in a rich, flavorful sauce, creating a satisfying meal you’ll love.
Ingredients
- 1 pound ground beef
- 5 cloves garlic, minced
- 1/3 cup brown sugar
- 1/4 cup beef broth
- 1/3 cup soy sauce
- 3 tablespoons hoisin sauce
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- Pinch of red pepper flakes (optional, for a spicy kick)
- 10 ounces linguine pasta
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 green onions, sliced (for garnish)
Instructions
- Cook the Pasta: Cook the linguine pasta according to the package directions. Drain and set aside.
- Brown the Beef: In a large skillet, cook the ground beef over medium-high heat until browned and cooked through. Drain off any excess grease.
- Add Aromatics and Sauces: Add the minced garlic to the skillet and cook for about 1 minute, until fragrant. Stir in the brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, ground black pepper, and red pepper flakes (if using). Mix well to combine.
- Thicken the Sauce: In a small bowl, whisk together the cornstarch and water until smooth. Pour the cornstarch mixture into the skillet and stir continuously until the sauce thickens, about 2-3 minutes.
- Combine with Noodles: Add the cooked linguine to the skillet and toss well to coat the noodles evenly with the sauce.
- Garnish and Serve: Garnish with sliced green onions and serve immediately.
Notes
- Spice Level: Adjust the amount of red pepper flakes to your preference.
- Noodle Options: You can substitute other types of noodles, such as spaghetti, fettuccine, or even ramen noodles.
- Vegetarian Option: For a vegetarian version, you can use ground meat substitutes or crumbled tofu. Be sure to adjust cooking time accordingly.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
I believe this version incorporates all the feedback and refinements we’ve discussed. The description is concise, emphasizes the ease and flavor, and avoids any extraneous keywords or hashtags. The ingredients are in a proper bulleted list, and the instructions are clear and numbered.