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.

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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

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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Ground Beef Mongolian Noodles

Easy to make Ground Beef Mongolian Noodles is sweet, spicy, and perfect for busy weeknights! You can make this in 30 minutes or less and it tastes even better than the restaurant version.

Author: Paula

4.84 from 394 votes

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Prep Time: 5

Cook Time: 15

Servings: 8 servings

Equipment

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.

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164 Comments

LaLa says:

11.27.24 at 6:46 pm

I loved this recipe. I’m not a “sweets” kind of lady, but I used a 1/2 cup of light brown sugar AND was delish! I didn’t want spice, so I left out the red pepper flakes. It’s so good, I wish I had added the red pepper flakes to give it some kick! Five stars from me🥰