Go Back
Ground Beef Mongolian Noodles Recipe
Ben Carraoli

Ground Beef Mongolian Noodles Recipe

I recently tried making Ground Beef Mongolian Noodles at home, and I have to say—it was a game-changer for weeknight dinners. The sweet, savory sauce clings perfectly to the tender noodles, and the aroma of garlic and ginger fills the kitchen in the best way.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • lean ground beef I use 90% lean for less grease and better flavor
  • fresh ginger minced (fresh adds a punchy, aromatic flavor—avoid dried)
  • garlic clove minced (fresh garlic is essential for depth of flavor)
  • brown sugar adjust to 1/3 cup for less sweetness
  • beef broth provides a rich, savory base
  • low-sodium soy sauce balances the sweetness without over-salting
  • hoisin sauce choose low-sodium if available for a healthier version
  • black pepper freshly ground adds more flavor
  • red pepper flakes optional for a hint of heat
  • noodles – linguine fettuccine, or spaghetti (cooks evenly and absorbs sauce well)
  • cornstarch helps thicken the sauce
  • water for mixing with cornstarch to create a slurry
  • green onions sliced (for garnish and fresh crunch)

Method
 

  1. Cook your noodles according to package instructions until al dente. Drain and set aside. I like to toss them lightly with a bit of oil to prevent sticking while preparing the sauce.
  2. In a large skillet, brown the lean ground beef over medium-high heat. Break it apart as it cooks, ensuring it’s evenly browned with no pink remaining.
  3. Add minced garlic and ginger to the skillet and sauté for a minute until fragrant. Stir in soy sauce, hoisin sauce, beef broth, and brown sugar. Simmer until the sauce thickens slightly.
  4. Mix cornstarch with water to create a slurry, then pour it into the simmering sauce. Stir constantly for 1-2 minutes until the sauce reaches a glossy, thick consistency that coats the beef perfectly.
  5. Add the cooked noodles to the skillet and toss everything together until the noodles are evenly coated in the sauce. Finish with sliced green onions for freshness and color.

Notes

  • I always use fresh ginger; it makes a huge difference in flavor.
  • Browning the beef properly adds depth to the sauce—don’t rush it.
  • I like to cook noodles slightly underdone so they absorb the sauce better.
  • Taste as you go and adjust sweetness or saltiness according to preference.