The smell of garlic and ginger hitting a hot pan is one of those things that just makes your stomach growl, no matter how hungry you were a second ago. That’s what happened the first time I made these Mongolian Ground Beef Noodles on a random Tuesday night when I had nothing planned and even less energy. I tossed some ground beef in a skillet, let it get all crispy and brown, and suddenly the whole kitchen smelled like our favorite takeout place down the street. William came running in asking if we ordered food, and I had to tell him no, I was just winging it.
If you need more quick dinner recipes that don’t require a ton of ingredients, this Healthy One Pot French Onion Pasta Recipe and these Best Crispy Chicken Taquitos are both in heavy rotation at our house too.
When William Became the Taste Tester
The first time I made this, William wandered into the kitchen right as I was tossing the Mongolian Ground Beef Noodles with the sauce. He stood on his tiptoes, sniffing the air like a little detective. “Mom, it smells like the place with the red dragon sign,” he said, which I’m pretty sure was his way of saying it smelled like our favorite takeout spot.
I handed him a fork and told him to try a bite. He twirled up a huge forkful, got sauce on his chin, and then just nodded with his mouth full. “This is really good, Mom. Can I have the green stuff on top?”
“You mean the green onions?”
“Yeah, those. They’re crunchy.”
I sprinkled extra green onion tops on his bowl, and he ate the whole thing without complaining once. That’s when I knew this recipe was a keeper. If William asks for seconds and doesn’t pick out a single ingredient, you’ve got yourself a winner.
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Mongolian Ground Beef Noodles Ingredients
Here’s what you’ll need to make this dish come together quickly and taste incredible.
See recipe card below this post for ingredient quantities
Green onions: The whites cook down and sweeten, while the green tops add a fresh, crunchy finish.
Lo mein noodles: Soft, chewy Mongolian Ground Beef Noodles that soak up the savory sauce beautifully. You can swap in linguini, fettuccini, or udon noodles if that’s what you have.
Lean ground beef: Provides hearty protein and gets nicely caramelized for extra flavor. I use 90/10 or 93/7 to keep it from getting too greasy.
Beef broth: Adds depth to the sauce and helps it coat the Mongolian Ground Beef Noodles without being too thick.
Low sodium soy sauce: Brings that salty umami punch. Low sodium keeps you in control of the salt level.
Brown sugar: Balances the saltiness with a touch of sweetness and helps the sauce caramelize.
Hoisin sauce: Adds a rich, slightly sweet, tangy flavor that’s essential for that Mongolian beef taste.
Cornstarch: Thickens the sauce so it clings to the Mongolian Ground Beef Noodles instead of pooling at the bottom of the bowl.
Garlic, minced: Toasted garlic adds a nutty, aromatic flavor that makes the whole dish sing.
Ginger, minced: Fresh ginger brings warmth and a little zing that cuts through the richness.
Black pepper: A bit of heat and spice to round out the flavors.
High-heat cooking oil: Avocado oil or another high-heat oil keeps things from sticking and helps toast the garlic and ginger.
How To Make Mongolian Ground Beef Noodles
Here’s how to bring this dish together step by step, with all the little details that make it turn out just right.
Boil the noodles: Cook your lo mein noodles according to the package, but pull them about 1-2 minutes early so they stay just shy of al dente. You want them a little firm because they’ll finish cooking in the sauce. Drain and set them aside.
Preheat the cooking surface: Heat your griddle or large skillet over medium heat until it reaches about 400°F. You want it hot enough to sear the beef and get a nice char.
Prepare the sauce: In a bowl, whisk together the beef broth, soy sauce, brown sugar, hoisin sauce, black pepper, and cornstarch until the cornstarch dissolves completely. Stir in about 75% of your minced garlic and ginger, and save the rest for later. Set the bowl aside.
Cook the ground beef: Once your cooking surface is hot, add the ground beef in small chunks and spread it out so it can sear. Let it sit undisturbed for 2-3 minutes to develop a nice char on the bottom. You want some crispy, caramelized bits.
Add green onions: When the beef is about halfway cooked, toss in the white parts of the green onions. Keep chopping and sautéing the beef until it’s nearly fully cooked, then move it to the side of the griddle or transfer it to a bowl if you’re using a skillet.
Toast garlic and ginger: Add 1 tablespoon of oil to the griddle or skillet. Toss in the remaining garlic and ginger, spreading it out so it toasts evenly for about 1 minute. Watch it closely so it doesn’t burn this step adds a ton of flavor to the noodles.
Cook the noodles: Add the drained noodles to the griddle or skillet. Toss them briefly to coat in the garlic and ginger, then spread them into an even layer. Let them cook undisturbed for 1-2 minutes so they get a little crispy on the bottom.
Combine beef and noodles: Add the cooked ground beef back to the noodles. Toss everything together briefly, then pour in the prepared sauce. Stir to coat the noodles and beef evenly, making sure every strand gets some of that glossy sauce.
Finish cooking: Sauté everything together for another 2-3 minutes, letting the sauce thicken to your desired consistency. Keep in mind the sauce will continue to thicken as the noodles cool, so don’t overcook it.
Serve: Sprinkle the green onion tops over the noodles and serve immediately while everything is hot and saucy.
Substitutions For Mongolian Ground Beef Noodles
Sometimes you’ve got to work with what’s in the pantry, and this recipe is pretty forgiving.
Noodles: If you don’t have lo mein noodles, linguini, fettuccini, or udon noodles all work great. Even spaghetti in a pinch. Just cook them slightly under so they don’t get mushy.
Ground beef: Ground turkey or ground chicken work if you want something leaner. You can also use thinly sliced flank steak if you want to go more traditional, but it’ll take a bit longer to cook.
Hoisin sauce: In a pinch, you can use oyster sauce or even a bit of teriyaki sauce, though the flavor will be a little different.
Soy sauce: Tamari or coconut aminos work if you need a gluten-free option.
Brown sugar: Honey or maple syrup can sub in, though they’ll make the sauce a touch thinner Best Homemade Chicken Francese Recipe.
Equipment For Mongolian Ground Beef Noodles
You don’t need anything fancy to make this dish happen.
- Large pot: For boiling the noodles.
- Griddle or large skillet: A griddle gives you more room to work and gets that nice char on the beef, but a large skillet works just fine.
- Bowl: For mixing the sauce.
That’s it. No special gadgets, no complicated tools. Just the basics.
Storage Your Mongolian Ground Beef Noodles
Leftovers keep really well, which is great because sometimes you want this for lunch the next day.
Storage: Let the Mongolian Ground Beef Noodles cool completely, then transfer them to an airtight container. They’ll keep in the fridge for up to 3 days.
Reheating: Reheat in a skillet over medium heat with a splash of water or beef broth to loosen the sauce. You can also microwave them, but they won’t have quite the same texture. Add a drizzle of soy sauce if they seem dry.
Freezing: I don’t love freezing noodles because they can get a little mushy when you thaw them, but if you do, freeze them in individual portions and reheat gently.
Top Tip
Don’t skip the char on the beef. Letting it sit undisturbed for a couple minutes creates those crispy, caramelized bits that make the dish taste way better than regular stir-fry.
Toast the garlic and ginger. This step only takes a minute, but it makes a huge difference in flavor. Just don’t let it burn.
Undercook the noodles slightly. They’ll finish cooking in the sauce, and you don’t want them to get mushy.
Use a griddle if you have one. It gives you more surface area and better heat distribution, which means better searing and less crowding.
Let the sauce thicken naturally. It’ll keep thickening as it cools, so don’t overcook it on the stove or it’ll turn gloppy.
FAQ
What type of noodles do they use at Mongolian BBQ?
At Mongolian Ground Beef Noodles spots, they usually use fresh or dried wheat Mongolian Ground Beef Noodles like udon or lo mein. You can also see rice noodles or even ramen-style noodles depending on the place. For this recipe, lo mein noodles are perfect because they’re chewy and soak up the sauce really well.
What type of beef is best for Mongolian beef?
Traditionally, Mongolian Ground Beef Noodles is made with flank steak or sirloin, sliced thin. For this recipe, lean ground beef (90/10 or 93/7) works beautifully because it cooks fast, browns nicely, and stays tender. Ground beef also makes the dish more budget-friendly and kid-friendly.
Do you serve Mongolian beef with rice or noodles?
You can serve it either way! Traditional Mongolian Ground Beef Noodles is often served over rice, but Mongolian Ground Beef Noodles are just as common and honestly, I think they soak up the sauce even better. It’s really just about what you’re in the mood for.
Is Mongolian beef healthy to eat?
It can be! Using lean Mongolian Ground Beef Noodles and low sodium soy sauce keeps the fat and salt in check. You’re getting protein from the beef, and if you add some veggies, it becomes even more balanced. Just watch the brown sugar if you’re trying to cut back on sweetness.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Mongolian Ground Beef Noodles
mongolian ground beef noodles
A quick, flavorful stir-fry with mongolian ground beef noodles, and a savory homemade sauce, ready in under 25 minutes.
Ingredients
Equipment
Method
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Boil the lo mein noodles according to package instructions, but reduce cooking time by 1-2 minutes. You want the noodles to be just shy of al dente, as they will finish cooking with the beef and sauce. Drain the noodles and set aside.
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Preheat a griddle or large skillet to medium heat. If using a griddle, aim for around 400°F.
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While the noodles cook, prepare the sauce. In a bowl, combine the beef broth, soy sauce, brown sugar, hoisin sauce, black pepper, and cornstarch. Stir well to dissolve the cornstarch. Add 75% of the garlic and ginger, saving the rest for later. Set the sauce aside.
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Once the griddle or skillet is hot, add the ground beef in small chunks. Spread the beef out to allow it to sear on the first side. Let it cook untouched for 2-3 minutes for a nice char.
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When the beef is about halfway cooked through with some pink remaining, add the whites of the green onions. Stir to combine and cook the beef until fully browned. If using a griddle, push the beef to one side to make room for the noodles. For skillet cooking, transfer the beef to a bowl.
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Add 1 tablespoon of cooking oil to the griddle or skillet. Add the remaining garlic and ginger, spreading them out to toast for about 1 minute. Be careful not to burn them, as this will enhance the flavor.
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Add the drained noodles to the griddle or skillet. Stir briefly to coat them in the garlic and ginger, then spread them out in an even layer. Cook untouched for 1-2 minutes.
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Add the cooked beef to the noodles and briefly sauté together. Slowly pour in the prepared sauce.
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Toss everything together to ensure the sauce evenly coats the noodles. Continue sautéing for another 2-3 minutes until the sauce thickens to your liking. The sauce will continue to thicken slightly as the noodles cool.
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Sprinkle the noodles with the reserved green onion tops and serve immediately.
Nutrition
Notes
This Mongolian Beef Noodles recipe brings bold flavors with a savory sauce that ties everything together perfectly. The noodles are perfectly tender, and the beef is juicy with a great sear. The dish is quick enough for a weeknight meal but flavorful enough for any occasion.
