Mongolian Ground Beef Noodles
I still remember the first time I made these Mongolian Ground Beef Noodles: a simple skillet dinner that tasted like takeout but took under 30 minutes. It’s sweet, savory, and slightly sticky—exactly the kind of recipe that rescues a busy weeknight. If you like comforting meals that use pantry staples and ground beef, this one’s likely to become a repeat. For fans of hearty, cheesy ground beef dishes, this recipe sits nicely alongside a classic cheesy ground beef potato casserole as an easy family favorite.
Why you’ll love this dish
This recipe hits the trifecta: fast, inexpensive, and crowd-pleasing. Ground beef cooks quickly, the sauce is made from common pantry items, and the noodles soak up every drop. It’s perfect for weeknights, meal prep, or when you crave Asian-inspired flavors without a long ingredient list.
“Sweet-savory and so easy—my whole family asked for seconds. Great for busy nights and picky eaters alike.”
If you enjoy other quick skillet beef meals, try pairing ideas inspired by a classic beef and broccoli stir-fry to round out the meal.
How this recipe comes together
This dish is built in three simple stages: cook the noodles, brown the beef with garlic, then make the glossy Mongolian-style sauce and toss everything together. The cornstarch slurry is the secret to a silky coating that clings to the linguine. You’ll finish with bright sliced green onions for contrast. The technique is very similar to other fast skillet dinners like chicken with buttered noodles, where timing and a quick sauce are everything.
What you’ll need
- 1 lb ground beef (80/20 is fine; leaner beef reduces grease)
- 5 cloves garlic, minced (or 1½ teaspoons jarred)
- 1/3 cup packed brown sugar (adjust to taste)
- 1/4 cup beef broth (or water)
- 1/3 cup soy sauce (use low-sodium if preferred)
- 3 tablespoons hoisin sauce
- 1/2 teaspoon ground ginger (or 1 teaspoon fresh grated ginger)
- 1/2 teaspoon ground black pepper
- Pinch of red pepper flakes (optional for heat)
- 10 oz linguine (substitute spaghetti, udon, or rice noodles for GF)
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
- 4 green onions, sliced for garnish
Notes: For a lower-sugar version, reduce brown sugar to 2 tablespoons and taste. Swap ground beef for ground turkey or pork (see FAQs for safety notes).
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Drain and set aside.
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until no pink remains and edges begin to brown (about 6–8 minutes). Drain any excess fat.
- Reduce heat to medium-low and add the minced garlic to the beef. Cook, stirring, until fragrant—about 30–60 seconds.
- Stir in the brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, ground black pepper, and red pepper flakes if using. Bring the mixture to a gentle simmer.
- In a small bowl, whisk the cornstarch into the 2 tablespoons of water to make a smooth slurry. Pour the slurry into the skillet while stirring.
- Continue to simmer and stir until the sauce thickens and becomes glossy, about 2–3 minutes. Taste and adjust seasoning—add a splash more soy sauce for salt, or more brown sugar for sweetness.
- Add the cooked linguine to the skillet. Toss thoroughly so each strand is coated with the sauce. Warm together for 1–2 minutes so the noodles absorb flavor.
- Transfer to plates or a serving bowl. Garnish generously with sliced green onions and serve immediately.
Best ways to enjoy it
Serve these noodles hot, straight from the skillet. For a complete meal, plate alongside steamed or stir-fried vegetables. A simple cucumber salad or a side of sautéed bok choy balances the richness. If you want more veggies on the plate, pair the dish with a vegetable-focused entree such as Chinese beef and broccoli for a restaurant-style spread.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days. Ground beef should be kept at or below 40°F.
- Reheat: Warm gently in a skillet over medium-low with a splash of water or broth to loosen the sauce, or microwave in 30-second bursts, stirring between intervals.
- Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Food safety: Reheat to an internal temperature of 165°F. Do not refreeze once fully thawed.
Pro chef tips
- Brown your beef well: those browned bits add deep flavor. Don’t rush this step.
- Control the sauce thickness: add cornstarch slurry gradually. If the sauce becomes too thick, thin with a tablespoon of broth at a time.
- Balance sweetness and salt: hoisin and soy are salty-sweet—taste before adding extra sugar or soy sauce.
- Make it faster: cook the pasta while the beef browns to save time.
- Add sesame oil (a teaspoon) at the end for a toasty finish. Toasted sesame seeds add a nutty crunch for garnish.
Creative twists
- Veggie-packed: Stir in shredded carrots, snap peas, or bell peppers in step 4 and simmer until crisp-tender.
- Protein swaps: Use ground pork, turkey or even plant-based crumbles (adjust salt and fat).
- Spicy version: Double the red pepper flakes or add sriracha to the sauce.
- Creamy twist: Make a richer noodle dish by stirring in a splash of cream or cream cheese at the end—think of it as a quick creamy beef pasta crossover.
- Noodle swaps: Try udon or wheat-free rice noodles for a different texture.
Common questions
Q: How long does this take from start to finish?
A: Plan on 25–30 minutes total. While the pasta boils, brown the beef and make the sauce—everything comes together quickly.
Q: Can I use ground turkey or pork instead of beef?
A: Yes. Ground turkey works but is leaner—add a teaspoon of oil when cooking and check seasoning. Pork adds richness. Ensure poultry reaches 165°F and pork reaches 160°F for safety.
Q: Is this dish gluten-free?
A: Not as written—soy sauce and hoisin contain gluten. Use gluten-free tamari and gluten-free hoisin alternatives, and choose gluten-free noodles.
Q: Can I make this ahead for meal prep?
A: Yes. Keep noodles and sauce refrigerated separately if possible; toss together and reheat to preserve texture. Consume within 3–4 days.
Q: What’s the best way to reduce grease?
A: Drain cooked beef or blot with paper towels after browning. Using leaner beef (90/10) also helps, but may be less flavorful.
Q: How do I keep the noodles from sticking when storing?
A: Toss cooked noodles with a teaspoon of oil before storing, especially if you’ll reheat them in the microwave.
Mongolian Ground Beef Noodles
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Drain and set aside.
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until no pink remains and edges begin to brown (about 6–8 minutes). Drain any excess fat.
- Reduce heat to medium-low and add the minced garlic to the beef. Cook, stirring, until fragrant—about 30–60 seconds.
- Stir in the brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, ground black pepper, and red pepper flakes if using. Bring the mixture to a gentle simmer.
- In a small bowl, whisk the cornstarch into the 2 tablespoons of water to make a smooth slurry. Pour the slurry into the skillet while stirring.
- Continue to simmer and stir until the sauce thickens and becomes glossy, about 2–3 minutes. Taste and adjust seasoning—add a splash more soy sauce for salt, or more brown sugar for sweetness.
- Add the cooked linguine to the skillet. Toss thoroughly so each strand is coated with the sauce. Warm together for 1–2 minutes so the noodles absorb flavor.
- Transfer to plates or a serving bowl. Garnish generously with sliced green onions and serve immediately.
