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Mongolian Ground Beef Noodles
Ben Carraoli

Mongolian Ground Beef Noodles Recipe

I just whipped up a batch of Mongolian Ground Beef Noodles 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.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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).