Mongolian Ground Beef Noodles

Why You’ll Love This Recipe

I love this recipe because it’s bold, easy, and uses pantry staples I always have on hand. The beef browns up beautifully in just minutes, the sauce is a delicious mix of salty, sweet, and spicy, and the noodles soak it all up. I can throw this together in one skillet with minimal cleanup, and it tastes just as good as takeout—maybe even better. It also reheats like a dream, which is great if I want leftovers the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef (80/20 or 85/15)

• 8 oz wide noodles (lo mein, rice noodles, or spaghetti)

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 4 green onions, sliced (reserve some for garnish)

• 1/4 cup low-sodium soy sauce

• 2 tbsp brown sugar

• 2 tbsp hoisin sauce

• 1/2 tsp sriracha or red pepper flakes (adjust to taste)

• 1 tsp cornstarch

• 1/2 cup water

• 1 tsp sesame oil

• 1 tbsp vegetable oil (for cooking)

• Optional garnishes: sesame seeds, fried shallots, lime wedges

Directions

1. I start by cooking the noodles according to the package directions until al dente. Once drained, I toss them with a little oil or water so they don’t stick and set them aside.

2. I heat the vegetable oil in a large skillet or wok over medium-high heat. Then I add the ground beef and cook it until browned and crispy on the edges. If there’s too much fat, I drain the excess.

3. Once the beef is browned, I push it to the sides of the pan and add the garlic and ginger to the center. I sauté them for about 1 minute until fragrant.

4. In a small bowl, I whisk together the soy sauce, brown sugar, hoisin sauce, water, cornstarch, and sriracha (or red pepper flakes). Then I pour this mixture into the skillet and stir to coat everything evenly.

5. I let the sauce simmer for 2–3 minutes until it thickens and coats the beef nicely.

6. I add the cooked noodles to the skillet and toss everything together so the noodles get fully coated. Then I drizzle in the sesame oil and stir in most of the sliced green onions.

7. To serve, I plate it hot and garnish with the remaining green onions, sesame seeds, and any extras like fried shallots or lime wedges.

Servings and timing

This recipe makes 4 generous servings and takes just 25 minutes from start to finish. It’s a perfect last-minute dinner that doesn’t compromise on flavor or satisfaction.

Variations

When I want to switch things up, I sometimes swap the beef for ground turkey or plant-based crumbles. I’ve also added stir-fried veggies like bell peppers, bok choy, or snow peas for more crunch and color. If I’m craving a peanut twist, I’ll add a spoonful of peanut butter to the sauce or garnish with chopped peanuts. And for a lower-carb option, I’ve used zucchini noodles or shirataki noodles instead.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat in a skillet over low heat with a splash of water to loosen the sauce. It also microwaves well, but I prefer the skillet for better texture. I don’t recommend freezing the noodles—they can get a little mushy—but the beef sauce freezes great on its own.

FAQs

Can I use another type of noodle?

Yes, I often use whatever I have on hand—spaghetti, ramen, or rice noodles all work well. Just make sure they’re cooked al dente so they hold up in the sauce.

Is this dish spicy?

It’s mildly spicy with the sriracha or red pepper flakes, but I adjust the heat based on who I’m serving. I leave it out completely if I want it kid-friendly.

Can I make this ahead of time?

Yes, I make the sauce and cook the beef ahead, then just reheat and toss with fresh noodles when ready to serve.

What vegetables go well in this?

I’ve added shredded carrots, snow peas, bell peppers, or even broccoli. I stir them in when sautéing the garlic and ginger so they soften slightly but still have a bit of crunch.

Can I double the recipe?

Absolutely. When I’m feeding more people, I just double all the ingredients and use a larger skillet or cook the noodles separately and toss them in batches.

Conclusion

Mongolian Ground Beef Noodles are one of my favorite weeknight go-tos—fast, full of flavor, and incredibly comforting. It’s the kind of meal I can whip up with minimal effort and still feel like I’m indulging in something special. Whether I’m keeping it simple or adding extras, this recipe never disappoints.