You Need This Mongolian Beef Noodle Recipe in Your Life
Picture this: tender ground beef, chewy noodles, and a sauce so addictive you’ll lick the bowl. Mongolian beef usually gets all the hype, but this ground beef version? Faster, cheaper, and just as delicious.
No fancy skills required—just 20 minutes and one pan. If you’re still reading, you’re already winning. Let’s get to it.
Why This Recipe Slaps
This isn’t just another noodle dish.
The savory-sweet sauce clings to every strand, while the ground beef adds a meaty punch without the fuss of slicing steak. It’s weeknight-friendly, budget-proof, and customizable AF. Plus, leftovers taste even better—if they last that long.
Ingredients You’ll Need
- 1 lb ground beef (80/20 for maximum flavor)
- 8 oz noodles (udon, ramen, or even spaghetti in a pinch)
- 3 cloves garlic, minced (or 1 tbsp pre-minced, we won’t judge)
- 1 tbsp ginger, grated (skip it if you hate flavor)
- 1/2 cup soy sauce (low-sodium if you’re watching salt)
- 1/4 cup brown sugar (or honey for a twist)
- 2 tbsp hoisin sauce (the secret weapon)
- 1 tbsp sesame oil (don’t sub this—it’s non-negotiable)
- Green onions and sesame seeds for garnish (optional but highly recommended)
Step-by-Step Instructions
- Cook the noodles according to the package.
Drain and set aside. Pro tip: Under cook them slightly—they’ll finish in the sauce.
- Brown the beef in a large skillet over medium-high heat. Break it up as it cooks.
Drain excess fat if you’re into that.
- Add garlic and ginger, stirring for 30 seconds until fragrant. Burned garlic is a crime—don’t do it.
- Whisk together soy sauce, brown sugar, hoisin, and sesame oil. Pour it over the beef.
Let it simmer for 2-3 minutes until slightly thickened.
- Toss in the noodles, stirring until everything’s coated. Garnish with green onions and sesame seeds. Boom.
Done.
How to Store Like a Pro
Let the dish cool, then stash it in an airtight container. Fridge: 3-4 days. Freezer: 2 months (but the noodles might get softer).
Reheat with a splash of water to revive the sauce. FYI, microwaving without a cover = noodle splatter art.
Why This Recipe is a Game-Changer
It’s fast, flavor-packed, and uses pantry staples. Ground beef costs less than steak, and the sauce doubles as a marinade for other proteins.
Plus, it’s kid-friendly—unless your kid hates happiness.
Common Mistakes to Avoid
- Overcooking the noodles. Mushy noodles = sadness.
- Skimping on the sauce. Double it if you’re saucy.
- Using high heat for the garlic/ginger.
Burnt bits ruin the vibe.
- Forgetting to taste as you go. Need more sweetness? Add a pinch of sugar.
Swaps and Subs
No ground beef?
Try ground turkey, chicken, or even tofu crumbles. Gluten-free? Use tamari instead of soy sauce and rice noodles.
Out of hoisin? Mix 1 tbsp peanut butter with 1 tsp vinegar and 1 tsp sugar. Improvise.
Adapt. Overcome.
FAQs
Can I use steak instead of ground beef?
Absolutely. Thinly slice flank steak and cook it quickly.
But ground beef is faster and cheaper—your call.
Is this recipe spicy?
Nope. Add red pepper flakes or sriracha if you want heat. We don’t gatekeep flavor here.
Can I make it ahead?
Yes, but store noodles and sauce separately.
Reheat together with a splash of water to loosen the sauce.
What noodles work best?
Udon or ramen for chewiness, but spaghetti works in a pinch. Avoid egg noodles—they’re too delicate.
Final Thoughts
This Mongolian ground beef noodle recipe is the hero your weeknights need. It’s stupidly easy, outrageously tasty, and flexible enough for whatever’s in your fridge.
Make it once, and it’ll become a regular. Now go forth and conquer dinner.