Mongolian Ground Beef and Noodles delivers bold flavor in every bite with savory-sweet sauce and tender noodles wrapped around seasoned ground beef. It’s quick, comforting, and weeknight-ready.
A silky blend of hoisin, soy, and garlic brings this Asian-inspired dish to life in just 20 minutes. It’s the kind of fast comfort food that feels indulgent but is secretly simple.
What You’ll Need for Mongolian Ground Beef and Noodles
- Ground beef – Rich, savory, and meaty, it’s the heart of the dish and absorbs the sauce beautifully.
- Linguine pasta – Wide enough to hold onto the sauce, making every bite flavorful and satisfying.
- Soy sauce – Adds umami depth and a salty punch that balances the sweetness in the sauce.
- Brown sugar – Provides a mellow sweetness that contrasts with the salty and spicy notes.
- Hoisin sauce – Intensifies flavor with its thick, tangy-sweet profile that defines the dish’s Mongolian-inspired taste.
- Garlic – Infuses the beef with bold aroma and a deep, roasted undertone.
- Ginger paste – Brings warmth and a slight bite to lift the savory profile.
- Cornstarch – Thickens the sauce to a glossy, clingy consistency that coats noodles perfectly.
- Red pepper flakes – Optional, but a tiny pinch adds the perfect whisper of heat.
How to Make Mongolian Ground Beef and Noodles
Start by boiling your pasta until just al dente, reserving a good amount of the starchy water for later. In another pan, brown the beef with minced garlic until fragrant and crumbly.
Season the beef with ginger, soy sauce, hoisin, brown sugar, black pepper, and optional chili flakes. Thicken the mix with a cornstarch slurry, then add pasta and reserved water until glossy and coated.
Toss everything until the sauce hugs every strand of noodle. Garnish with scallions and sesame seeds if you’re feeling fancy, and serve it hot.
Savvy Tips & Tasty Twists
For deeper flavor, consider swapping half the soy sauce with dark soy or adding a splash of rice vinegar for tang. Want more veg? Toss in quick-cooking options like snow peas, shredded carrots, or baby spinach.
Ground turkey or chicken also work beautifully here if you’re lightening it up. If you crave heat, increase red pepper flakes or drizzle on some chili oil at the end. Make it gluten-free by using tamari and rice noodles.
Leftovers? Here’s How to Keep It Tasty
Store any leftover Mongolian Ground Beef and Noodles in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to loosen the sauce.
It’s best not to freeze this dish, as the noodles can become mushy and the sauce may separate. But don’t worry—it’s so good, leftovers rarely last long anyway.
Savory Mongolian Ground Beef with Noodles
Ingredients
- 1 lb ground beef ground turkey, chicken, or pork may be substituted
- 2-3 green onions sliced (optional, for garnish)
- 1/4 cup brown sugar
- 1 pinch red pepper flakes optional, for mild heat
- 2 tbsp cold water
- 12 oz linguine pasta spaghetti or fettuccine are suitable alternatives
- 1 tsp ginger paste or 1 tsp dried ginger
- 1 tbsp cornstarch
- 1/2 tsp ground black pepper
- 2 cups pasta water reserved from cooking the noodles
- 2-4 garlic cloves finely minced
- 1-2 tsp sesame seeds optional, for garnish
- 3 tbsp hoisin sauce barbecue sauce may serve as a replacement
- 1/4 cup soy sauce
Instructions
- Bring a large pot of salted water to a rolling boil and cook the linguine until al dente according to package directions. Before draining, set aside 2 cups of the pasta water.
- In a large skillet set over medium heat, sauté the ground beef along with the minced garlic until browned. If necessary, drain off any excess fat.
- Add the ginger, soy sauce, brown sugar, red pepper flakes, hoisin sauce, and black pepper to the cooked meat. Stir well to combine.
- In a small bowl, whisk together the cornstarch and cold water until smooth. Pour this mixture into the skillet and let it simmer briefly until the sauce thickens.
- Add 1 cup of the reserved pasta water and the cooked pasta to the skillet. Mix thoroughly, allowing the sauce to cling to the noodles. Adjust consistency with additional pasta water if preferred.
- Top with green onions and sesame seeds if using. Serve immediately while hot.
