Name: Mongolian Ground Beef Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 12 oz spaghetti or lo mein noodles; 1 lb ground beef; 1 tablespoon vegetable oil (if needed); 1 medium onion, diced; 3 cloves garlic, minced; ½ cup low-sodium soy sauce; ½ cup beef broth; ⅓ cup brown sugar; 2 tablespoons hoisin sauce (optional); 1 teaspoon fresh ginger, grated; 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry); 2 green onions, sliced (for garnish); 1 teaspoon sesame oil; ½ teaspoon red pepper flakes (optional)

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Mongolian Ground Beef Noodles is one of my favorite quick dinners—it’s hearty, flavorful, and comes together in just one skillet. With savory ground beef, tender noodles, and a rich, slightly sweet Mongolian-inspired sauce, this dish is the perfect balance of comfort food and takeout-style flavor.

Why You’ll Love This Recipe

I love this dish because it’s fast, filling, and budget-friendly. Ground beef cooks up quickly, the sauce is made from simple pantry ingredients, and the noodles soak up every bit of that rich flavor. It’s one of those meals I can whip up on a busy weeknight in under 30 minutes, and it always tastes amazing.

Ingredients

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

12 oz spaghetti or lo mein noodles
1 lb ground beef
1 tablespoon vegetable oil (if needed)
1 medium onion, diced
3 cloves garlic, minced
½ cup low-sodium soy sauce
½ cup beef broth
⅓ cup brown sugar
2 tablespoons hoisin sauce (optional for richness)
1 teaspoon fresh ginger, grated
1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
2 green onions, sliced (for garnish)
1 teaspoon sesame oil
½ teaspoon red pepper flakes (optional, for heat)

Directions

I start by cooking the noodles according to package directions, then drain and set aside.
In a large skillet, I brown the ground beef over medium-high heat, breaking it up with a spoon. If there’s extra grease, I drain it off.
I add the diced onion and cook until softened, about 3–4 minutes. Then I stir in the garlic and ginger, cooking for another 30 seconds.
I whisk together the soy sauce, beef broth, brown sugar, hoisin sauce, and red pepper flakes in a small bowl, then pour it into the skillet with the beef.
I let the sauce simmer for 3–4 minutes, then stir in the cornstarch slurry to thicken it slightly.
I add the cooked noodles and sesame oil, tossing everything until well coated and heated through.
I garnish with sliced green onions before serving.

Servings and timing

This recipe makes about 4 servings and takes 25 minutes from start to finish.

Variations

I sometimes swap the beef for ground turkey, pork, or chicken.
For extra veggies, I toss in broccoli, snap peas, or bell peppers.
If I want a spicier kick, I add chili garlic sauce or sriracha.
For a lighter version, I use whole wheat pasta or rice noodles.
A sprinkle of sesame seeds on top adds extra crunch and flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat with a splash of water or broth to loosen the sauce. The microwave works too, but I stir halfway for even heating.

FAQs

Can I make this dish ahead of time?

Yes, I often cook the beef and sauce ahead of time, then toss it with fresh noodles just before serving.

Do I need hoisin sauce?

Not necessarily. Hoisin adds richness, but the dish is still delicious with just soy sauce, broth, and brown sugar.

Can I use rice instead of noodles?

Absolutely. I’ve served the beef and sauce over steamed rice for a Mongolian beef bowl version.

How do I keep the noodles from sticking?

I toss them with a little sesame oil after draining, which helps them stay separate and glossy.

Can I freeze this dish?

I don’t recommend freezing because the noodles can get mushy, but the beef and sauce freeze beautifully—then I just cook fresh noodles and combine.

Conclusion

Mongolian Ground Beef Noodles is one of those reliable, flavor-packed meals I keep in my weekly rotation. It’s quick, affordable, and totally satisfying, with that irresistible sweet-salty balance. Whether I’m feeding the family or meal-prepping for the week, this dish always comes out delicious.