Do Share Recipe

Mongolian Ground Beef Noodles Recipe | Quick & Flavorful Meal

I just whipped up a batch of Mongolian Ground Beef Noodles Recipe and couldn’t wait to share the experience. From the moment the garlic hit the hot skillet, I knew this dinner was going to be a win. The sauce is rich and slightly sweet, the beef is savory and perfectly browned, and the noodles soak it all up like a dream.

I felt like a home chef with a restaurant-level dish on my plate. If you’re looking for a fast, flavorful weeknight meal that doesn’t sacrifice taste or fun, this is it — or you can also enjoy similar favorites like BBQ Chicken Tostadas Recipe.

Ingredients

Note: Serves 2 (double or triple as desired)

8 oz lo mein noodles – I prefer wheat-based lo mein for that classic texture; you could use linguini if needed.
1 lb lean ground beef (90/10 or 93/7) – using leaner beef helps avoid an overly greasy sauce.
½ cup beef broth – makes the sauce richer and adds savory depth.
⅓ cup low-sodium soy sauce – important to have the salt controlled, and soy brings the umami.
¼ cup brown sugar – this gives the sweet edge that balances the savory sauce.
2 Tbsp hoisin sauce – adds complexity and that slightly sweet, Chinese-American flavor you expect.
1 Tbsp cornstarch – helps to thicken the sauce so it clings to the noodles.
5 cloves garlic, minced – fresh garlic matters; frozen or pre-minced won’t pack the same punch.
2 tsp minced ginger – fresh ginger is important for that bright kick.
½ tsp black pepper – just a touch to lift the flavor.
1 Tbsp high-heat cooking oil (like avocado oil) – you want an oil that can handle the heat without burning.
3 green onions (thinly sliced, whites and greens separated) – I like to cook the whites and use the greens as a fresh garnish.

Variations

If you want to switch things up:

Use ground turkey or chicken instead of beef for a leaner version – just be mindful they cook quicker and can dry out.
Swap in gluten-free noodles (rice noodles or gluten-free lo mein) for a gluten-free version.
Reduce or omit the brown sugar and use a sugar substitute for a lower-sugar take.
Add vegetables like broccoli florets, sliced bell pepper, shredded carrot, or snap peas to bulk up the dish and add color/texture.
For heat, stir in a pinch of red pepper flakes or a squirt of Sriracha into the sauce — or if you’re in the mood for something light and crispy, you might love this Healthy Crispy Baked Chicken Cutlets Recipe.

Cooking Time

Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: ~20 minutes

Equipment You Need

Large pot – to boil the noodles.
Skillet or griddle (large) – to cook the beef and finish the dish with sauce and noodles.
Mixing bowl – for combining the sauce ingredients ahead of time.
Slotted spoon or tongs – to handle and toss the noodles/beef mixture.
Cooking spatula – to break up the ground beef and stir ingredients efficiently.

How to Make Mongolian Ground Beef Noodles Recipe

Boil the noodles

Begin by placing the lo mein (or substitute) in boiling water. Cook just shy of al dente (about 1–2 minutes less than the package suggests), because they’ll continue cooking in the pan later. Drain and set aside.

Make the sauce

In a bowl, whisk together beef broth, soy sauce, brown sugar, hoisin sauce, cornstarch, and about three-quarters of the minced garlic and ginger (reserve the rest). Having the sauce ready helps keep things moving quickly once the beef starts cooking.

Cook the ground beef

Preheat your skillet or griddle to medium (around 400°F if using one). Spread the ground beef in small chunks and let it sear untouched for 2-3 minutes—this adds deep flavor through browning. Once the beef is half-cooked and still a little pink, add the sliced green onion whites and sauté until almost fully cooked.

Add noodles, beef, and sauce

To the same cooking surface, add a splash of oil, then the remaining garlic and ginger. Let them toast briefly without burning. Add the drained noodles and spread them out to get a light char for 1-2 minutes. Then add the cooked beef and slowly pour in your sauce, tossing everything together until it thickens and coats the noodles beautifully. Finish by sprinkling the green onion tops and serve immediately.

Additional Tips for Making this Recipe Better

Based on my experience:

I always rinse the drained noodles under warm water to stop the cooking and prevent a mushy texture later.
I like to crank the heat a little for the noodle portion to get a subtle char—gives extra texture.
Using leaner beef means less splatter and less excess fat pooling in the sauce.
I reserve the green onion greens for the end—they add a bright pop of color and fresh flavor.
I taste the sauce before adding it to the pan and adjust sugar or soy as needed for my taste (sometimes I like a touch more brown sugar).

How to Serve Mongolian Ground Beef Noodles Recipe?

To present this dish beautifully, I like to pile the noodles in a shallow bowl or plate, twirl them slightly for height, and drizzle any extra sauce from the pan on top. Scatter the green onion greens for freshness and add a few sesame seeds or a handful of chopped cilantro for garnish.

Serve with lime wedges on the side (my favorite twist!) to brighten the flavor. It pairs perfectly with steamed broccoli, edamame, or a crisp cucumber salad to balance the richness.

Nutritional Information

Here are approximate figures per serving:

Calories: ~520 kcal
Protein: ~30 g
Carbohydrates: ~50 g
Fat: ~20 g

Make Ahead and Storage

Storage (Refrigerator)

Let the noodles cool to room temperature, then store them in an airtight container in the fridge for up to 3 days. I usually eat mine within 2 days for the best flavor and texture.

Freezing

This dish doesn’t freeze particularly well because the noodles can become soft and the sauce thickens. If you need to freeze it, store the sauce and noodles separately, and when reheating, add a splash of broth to restore the consistency.

Reheating

To reheat, place the noodles in a skillet with a little oil or broth and warm over medium heat, stirring gently until the sauce loosens and everything is heated through. Avoid over-microwaving, as it can make the noodles rubbery.

Why You’ll Love This Recipe?

Here’s why this dish stands out:

Quick and easy: It comes together in under 20 minutes, making it perfect for busy weeknights.
Packed with flavor: A perfect balance of sweet, savory, and umami in every bite.
Customizable: You can swap proteins, adjust sweetness, or add vegetables to suit your taste.
Crowd-pleaser: Even picky eaters love this comforting noodle dish.
Great leftovers: The flavors meld overnight, making it even tastier the next day.

I hope you enjoy making this Mongolian Ground Beef Noodles Recipe as much as I did. It’s become one of my go-to dinners when I want something quick, full of flavor, and just a bit special. If you try it, let me know how you liked it and what variation you went with!

Ben Carraoli