These 20-Minute Mongolian Ground Beef Noodles are a weeknight dinner lifesaver! They’re incredibly quick and easy to make, and they deliver all the delicious, savory-sweet flavors of classic Mongolian beef, but with budget-friendly ground beef and pantry-staple ingredients. I love how this recipe is both faster and tastier than ordering takeout. It’s a perfect meal when you’re craving something flavorful, satisfying, and ready in a flash!
Why You’ll Love These Mongolian Ground Beef Noodles
- Faster Than Takeout: Ready in just 20 minutes, these noodles are quicker than waiting for delivery.
- Bold Flavor: The sauce is a perfect blend of sweet, savory, and umami, thanks to the combination of brown sugar, soy sauce, hoisin, and ginger.
- Budget-Friendly: Made with ground beef and pantry staples, this is an affordable meal.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Family Favorite: This is a dish that everyone in the family will enjoy.
Ingredients for Mongolian Ground Beef Noodles
Here’s what you’ll need to make these flavorful noodles. The full list with measurements is in the recipe card below.
Main Ingredients
- Ground beef (Meat)
- Garlic, minced (Aromatic)
- Linguine (Pasta)
- Green onions, sliced for garnish (Vegetable)
Sauce
- Brown sugar (Sweetener)
- Beef broth (Liquid)
- Soy sauce (Condiment)
- Hoisin sauce (Condiment)
- Ground ginger (Spice)
- Ground black pepper (Spice)
- Red pepper flakes (optional, for a spicy kick) (Spice)
- Cornstarch (Thickener)
- Water (Liquid)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Mongolian Ground Beef Noodles as is, but here are a few ideas for variations:
- Use Different Ground Meat: Try ground turkey, chicken, or even pork instead of beef.
- Add Vegetables: Toss in some stir-fried broccoli florets, bell peppers, carrots, or snow peas.
- Make it Spicier: Add more red pepper flakes or a dash of sriracha to the sauce.
- Different Noodles: Use udon noodles, ramen noodles, or even spaghetti instead of linguine.
- Add Sesame Oil: Add a teaspoon of sesame oil to the sauce for a nutty flavor.
How to Make Mongolian Ground Beef Noodles
Let me show you how incredibly easy it is to make these 20-Minute Mongolian Ground Beef Noodles:
Cook the Pasta
- First, I cook the linguine according to the package directions. Once it’s cooked, 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 browned beef 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 make sure to stir well to combine all those delicious flavors.
Thicken the Sauce
- In a small bowl, I whisk together the cornstarch and water to create a slurry.
- I add this mixture to the skillet and stir until the sauce thickens, which usually takes about 2-3 minutes.
Combine with Noodles
- Once the sauce has reached the perfect thickness, I add the cooked linguine to the skillet.
- I toss the noodles in the sauce until they’re well coated.
Garnish and Serve
- Finally, I garnish the dish with sliced green onions and serve it hot.
Tips and Tricks for the BEST Mongolian Noodles
Here are a few tips and tricks I’ve learned along the way:
- 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.
- Adjust the Sweetness: If you prefer a less sweet sauce, reduce the amount of brown sugar.
- Cornstarch Slurry: The cornstarch slurry is essential for thickening the sauce. Make sure to whisk it well before adding it to the skillet.
How to Serve
These Mongolian Ground Beef Noodles are a complete meal on their own, but here are a few serving suggestions:
- Side Salad: A simple green salad with a light vinaigrette would pair nicely with this dish.
- Steamed Vegetables: Serve alongside steamed broccoli, carrots, or your favorite veggies.
- Egg Rolls or Spring Rolls: For an Asian-inspired feast, add some egg rolls or spring rolls.
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.
FAQs about Mongolian Ground Beef Noodles
- Can I use a different type of ground meat?
- Absolutely! Ground turkey, chicken, or even pork would work well in this recipe.
- Can I make this dish vegetarian?
- Yes, you can substitute the ground beef with crumbled tofu or a plant-based ground meat alternative.
- What if I don’t have hoisin sauce?
- You can skip it
Enjoy these quick, easy, and incredibly flavorful 20-Minute Mongolian Ground Beef Noodles! They’re sure to become a new family favorite.
Print
20-Minute Mongolian Ground Beef Noodles
- Prep Time: 15 minutes
- Cook Time: 20minutes
- Total Time: 35 minutes
- Yield: 4-6 1x
- Category: Main Course, Pasta
- Cuisine: Asian-Inspired
Description
This quick and delicious Mongolian Ground Beef Noodles recipe combines savory ground beef with tender linguine in a rich, sweet, and savory sauce. It’s an easy weeknight meal that’s packed with flavor.
Ingredients
Scale
- 1 pound ground beef (80/20 or 85/15 recommended)
- 5 cloves garlic, minced
- 1/3 cup packed light brown sugar
- 1/4 cup beef broth (low-sodium recommended)
- 1/3 cup soy sauce (low-sodium recommended)
- 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, cooked according to package directions
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 4 green onions (scallions), sliced (for garnish)
Instructions
- Cook Pasta: Cook the linguine pasta according to the package directions until al dente. Drain well and set aside.
- Brown Ground Beef: In a large skillet (cast iron recommended) over medium heat, cook the ground beef, breaking it up with a spoon or spatula, until it’s browned and cooked through. Drain off any excess grease.
- Add Garlic: Add the minced garlic to the skillet with the browned beef. Cook for about 1 minute, stirring constantly, until fragrant.
- Add Sauces and Seasonings: 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.
- Make Cornstarch Slurry: In a small bowl, whisk together the cornstarch and cold water until smooth.
- Thicken Sauce: Add the cornstarch slurry to the skillet with the beef and sauce mixture. Stir constantly until the sauce thickens, about 2-3 minutes.
- Combine with Noodles: Add the cooked and drained linguine to the skillet. Toss gently to coat the noodles evenly with the sauce.
- Garnish and Serve: Garnish with sliced green onions and serve immediately.
Notes
- Ground Beef: 80/20 or 85/15 ground beef is recommended for flavor and moisture, but you can use leaner ground beef if you prefer.
- Brown Sugar: Light brown sugar is used in this recipe, but you can substitute dark brown sugar for a richer molasses flavor.
- Soy Sauce: Low-sodium soy sauce is recommended to control the saltiness of the dish.
- Hoisin Sauce: Hoisin sauce adds a sweet and savory flavor to the sauce.
- Spice Level: Adjust the amount of red pepper flakes to your preference, or omit them altogether for a milder dish.
- Pasta: Linguine is used in this recipe, but you can substitute other types of pasta, such as spaghetti, fettuccine, or even Asian noodles like lo mein or udon.
- Serving Suggestions: This dish is a complete meal on its own, but you can serve it with a side of steamed vegetables or a salad.