GROUND BEEF MONGOLIAN NOODLES
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Easy to make Ground Beef Mongolian Noodles is sweet, spicy, and perfect for busy weeknights! You can make these mongolian beef noodles in 30 minutes or less and it tastes even better than the restaurant version.
GROUND BEEF MONGOLIAN NOODLES
There is no food group that I love more than pasta! Recently, I’ve been enjoying Asian flavors and wanted to create an easy beef noodle recipe and came up with these mongolian beef noodles. This recipe can be made so quickly, it has become a staple on our weeknight table.
Mongolian beef noodles
I modeled my recipe after PF Chang’s Mongolian Beef with a sweet soy glaze, garlic, and green onions. However, instead of flank steak, I used lean ground beef. This is the perfect dish to satisfy all your quick fix Asian/Chinese food cravings and it’ll make your house smell amazing while cooking!
If you notice, there’s no salt in the beef and sauce mixture. Hoisin sauce tends to be salty and I haven’t found a low-sodium version of it yet. That’s also the reason I recommend using low-sodium soy sauce for this recipe.
🛒 Ingredients you’ll need
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- lean ground beef
- fresh ginger minced
- garlic clove minced
- brown sugar can reduce to 1/3 or 1/4 cup
- beef broth
- low sodium soy sauce low sodium
- hoisin sauce if you can find low-sodium, I recommend it.
- black pepper
- red pepper flakes optional
- noodles – linguine, fettuccine, or spaghetti
- cornstarch
- water
- green onions sliced
🍳Equipment you’ll need
- 5 quart braiser or large skillet
- pasta pan
- measuring cups and spoons
- Wood Stirring Spoon
- Bowls
Mongolian ground beef noodles
- For the ground beef – I used 90% lean ground beef. You can also use ground turkey, pork, or chicken.
- For the minced garlic. I recommend fresh garlic or jarred minced garlic in water instead of dried granulated garlic or dried garlic powder. Fresh has much more flavor than dried.
- For the ginger– If there’s one ingredient that you simply must use fresh, it’s ginger. Dried ginger tastes nothing like fresh ginger. Ginger is a root, and it adds so much flavor to recipes. A little ginger goes a long way! It’s in the produce section of your grocery store. It’s inexpensive, and you’ll need a very small knob. Furthermore, it’ll last 3 to 4 weeks on the countertop.
- For the soy sauce. I highly recommend you use low-sodium soy sauce.
- For the hoisin sauce. Hoisin is an Asian barbecue sauce that can be found in the International food section at your grocery store. There’s really no substitute for hoisin.
- Red Pepper. A reader recommended Assi brand red pepper, which is an authentic Asian brand. If you want to try it, you can purchase it here.
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If you’re new to my site, some of my most popular recipes are my pound cakes. Actually, I have over 60 pound cake recipes that I have tested, developed, and reviewed for you. I have highlighted some below (click on the photo) or you can get them all here: Pound Cakes Reviewed.
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Ground Beef Mongolian Noodles
Equipment
- 5 quart braiser or large skillet
Ingredients
- 1 pound lean ground beef
- 4 teaspoons fresh ginger minced
- 6 cloves garlic clove minced
- ½ cup brown sugar can reduce to 1/3 or 1/4 cup
- ½ cup beef broth
- ½ cup low sodium soy sauce low sodium
- 4 tablespoons hoisin sauce if you can find low-sodium, I recommend it.
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- 10 ounces noodles linguine, fettuccine, or spaghetti
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 medium green onions sliced
Instructions
- In a large skillet with high sides brown the ground beef on the stovetop. Add the ginger and garlic the last 2 minutes of browning the ground beef. Break up the meat as it cooks.
- While the ground beef is cooking, cook the pasta according to the package instructions. (I recommend you do not salt the water.) Drain.
- Drain the ground beef and return it to the skillet along with the soy sauce, beef broth, brown sugar, red pepper flakes, pepper, and hoisin sauce. Stir to combine.
- Dissolve the cornstarch in the water and add it to the ground beef mixture. Stir and bring the mixture to a low boil. After the sauce has thickened slightly add the drained noodles to the beef mixture. Stir to combine.
- Allow the noodles to sit in the sauce a few minutes to absorb flavor. Serve hot with a garnish of sliced green onions.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
It was delicious! I will not use as much brown sugar next time. Fast and easy!
I delicious recipe! I cooked almost exactly as written on reducing the res pepper a bit. My kids ate it up and if only I weren’t insulin resistant, I would have eating the entire dish. Just the small taste I had impress me quite a bit. I’ll definitely try more of you recipes! Great job!!
Fast and easy. Very simple to add other ingredients to also. Fresh basil would be wonderful.
I cut the brown sugar in half & it was still plenty sweet. Will be making this again!
I was looking for something new to make with a pound of ground beef and a full pantry – this was a HUGE hit with my teen and husband! I used bottled minced ginger and doubled the red pepper flakes, also garnished with green onions and white sesame seeds. This came together fast, in one large cast iron skillet and there was very little leftovers, even though there are only 3 of us! Making it again, I’d double the recipe. I served it with store-bought egg rolls and had the whole meal on the table in 30 minutes. I look forward to trying more of your recipes and am following you on twitter!
I was looking for something different to do with ground beef and I came across this recipe. I didn’t have any pasta but we had some soba noodles so I used those. I halved the amount of brown sugar but otherwise followed the recipe. When I was almost ready to serve it my husband stir fried onions, Napa cabbage and a few orange pepper slices. It was delicious. Great flavor with all the ginger and garlic.
I made this for the second time. This time I used finely chopped chicken and added peanuts at the end. This recipe is amazing.
Made this and went exactly by Paula’s recipe. It was to die for. Hubby loved it and had enough to share! I’m sure it will be just as tasty warmed up. I used regular soy and I did not find it to be too salty. This is one I will make again and again.
I’m so happy you liked it, Sue!
Made this for the family, I used ramen noodle instead, honestly, it’s sooo goooood!! Kind of wish I used a thicker type of noodle, but the ramen still hit the spot!
This was excellent and easy! I am not a huge fan of ginger so probably used about 1 tsp. I omitted hoisin because I have a son w a nut allergy and I couldn’t find a safe brand. Will definitely make again!
Very good. I would suggest halving the ginger though – that much is overpowering and makes it very spicy as well. I doubled the sauce and added a bag of asian frozen vegs and a can of sliced water chestnuts. We garnished with sliced cucumbers and peanuts.
This is good, but way too sweet. Next time I will try half the amount of brown sugar.