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.
Have you tried this recipe? Consider leaving a comment and a 5-star review, please.😍
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.
Love this recipe! I’ve made it with steak and pork, with and without the hoisin sauce, and I actually prefer it better without the hoisin sauce.
I only gave this a five because 10 wasn’t an option. Delicious!!!!!
My older son is quitting smoking and got two plates. I’m saying it was so delicious my sons wanted more. I have a couple of things I will be adding. Water chestnuts, mushrooms, and some viladia onions chopped. Gotta add more to the recipe because if I don’t I won’t get any!!
This Ground Beef Mongolian noodle is absolutely flavorful and delicious! Glad I already got my needed authentic Asian ingredients bought at Karman Foods earlier just before I saw this recipe. I’m so happy how it turned out.
Yay!! Thank you! Happy you enjoyed it!
My husband made a similar version and served it over rice, instead of noodles, and then I found this recipe and we love it even more than the rice version. The second time making it, though, I added chopped up mushrooms and shredded carrots. It’s so tasty that it’s hard to just eat one serving, oops!
I made this just as written except I made a pound of angel hair pasta and served the meat mixture on top of it instead pf mixed through. It was DELICIOUS! Cut the red pepper in half or better if you don’t like heat.
I think the meat and sauce mixture would also be awesome on a bun, like a sloppy joe, maybe even a sweet roll/bun of some sort. Or on tortilla chips to change up traditional nachos.
Sweet then spicy, delicious! I added toasted sesame oil to the pasta and sesame seeds to the beef mix. Adds another flavor layer to an already yummy dish!
Can I substitute the beef broth with vegi broth?
Yes
My husband and I really enjoyed this. It was nice to have something new to do with ground beef. I used 2t of ginger and 2T of brown sugar and thought the sweetness turned out perfect. It was a too salty for us though (and I LOVE salt). So next time I think I will try the reduced sodium soy sauce.
My whole family (school age kid) loved it. Used less red pepper flakes to keep some spice down for the kids but other that followed it exactly. So yummy 😋