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.
Made this last night and I LOVED IT!!! I made it exactly as the recipe and I’m not changing a thing. It was delicious and so easy to make. I’ll be making this frequently. Thank you for this easy recipe for a great dish!!!
Thank you so much for commenting! I’m so happy you enjoyed it!
Kids and family all liked this. Made with spaghetti as my choe mein had gone bad when I went to grab it from the fridge. Definitely need low sodium, I had low soy but not low sodium hoison sauce and mine was quite salty. It was still good but definitely on the saltier side. I added some broccoli and onions to it and it was super tasty.
When the pickiest person in the house asks when are you going to make this again (before he’s even finished eating) Then I’d call that a hit! This is really good…and easy.Thank you for sharing it.
Yayy! Love it!!! Thanks for commenting!!
My husband likes spicy food and I like savory and this dish has a little kick but you can make it spicier by adding more red pepper flakes. It is very good and I make it pretty often. You can cut the recipe in half just fine. Use fresh ginger and we use a lean ground beef. Fettucine noodles. Easy and fast to make also.
Absolutely delicious.
I can’t believe you’re saying half a cup of sugar it ruined my dish. It is so so sweet and I noticed after in lighter print your suggesting to decrease. I don’t know why you would want half a cup anyway.
I like it with half a cup of sugar and so do many others. Some people prefer less, that’s why I added the notation.
I used 1/4 cup of soy since I didn’t have light soy and it was way too salty.
This was a fast, easy & delicious meal. Definitely making again. Thank you for sharing.
Love this recipe! Made it exactly as described and was a big hit in our house. Can this be made ahead?
Yes, in fact, I like it made 12 to 24 hours in advance. Store in airtight container in the fridge and reheat it in a skillet. You may need to add a little water.
Thank you for this recipe! I will definitely save it as I intend to make it again & again. So easy to make! Even then, it was flavorful! My family loved it & since it only takes a short time to make, I can easily make it for a quick dinner.