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.
Omgoodness!
This was delicious!
it was simple to prepare, too.
I followed recipe exactly as written.
I used lo mein noodles. The only thing I think I’ll do next time is add some steamed broccoli to it
Yes yes and yes! Easy and seriously packed with flavor. I love how you can easily adjust the spice just by adding some extra garlic, ginger, or red pepper flake. Mmmmmmmmmmm. And this works with any long pastas…linguine, fettuccine, spaghetti. Whatever I have on hand. I personally love adding cilantro and fresh lime juice at the end really gives an acid pop and fresh burst.
So good! Great recipe! And I do agree, do not salt the pasta…if you want it less salty use the low sodium like the recipe says. I used regular and it was salter than expected but overall great recipe.
Thank you, Maria. It’s def a family favorite around here. Thanks for commenting.
This recipe is the best. I make it exactly as written and it’s a family favorite!
I loved it! Only thing I did different was a sprinkle of sesame seeds, many thanks!
This was really good! My really picky eater did not like it but my second picky eater did. When I was making it, I thought a 1/2 cup of brown sugar was to much. And I was right. It was way to sweet. Next time I will use less. But I will make it again.
Totally agree, would cut the brown sugar to 1/2 of what recipe called for as too sweet for me…next time lol
This was awesome. I added mushrooms and zucchini and used lo mein noodles. I doubled the sauce ingredients all except the brown sugar only did about 3/4. Fantastic!
Had this in my recipe collection for a while, wanted something quick and easy and this fulfilled the requirements. My husband and I really enjoyed this and will be making it more often! It was delicious and makes a lot, we will be cutting the recipe down for the two of us.
I discovered I could use the dial down serving feature at the top of the recipe heading page after the fact so I made a lot. But we will have leftovers. It is a very good recipe and the flavor was delicious. I will definitely be making this again.
Was looking for a new recipe with ground beef and found this one. We enjoyed this with rice noodles. Followed recipe as is and enjoyed the flavor but it was too sweet (thus four stars). The recipe is a keeper but I will use less sugar.