Mongolian Ground Beef Noodles Recipe

I love how this dish brings bold flavors and comforting textures together in one bowl.

Why You’ll Love This Recipe

I’ll always come back to this recipe because it’s easy, flavorful, and satisfying. The sauce is rich with savory soy, sweet hoisin, and a little heat, and it coats the beef and noodles perfectly. It’s a weeknight dinner winner that doesn’t feel like takeout, and I can customize it based on what I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the sauce
▢ 8 tablespoons dark soy sauce – or low-sodium soy sauce
▢ 5 tablespoons hoisin sauce
▢ ½ cup (120 ml) beef broth made from one bouillon cube – or beef stock
▢ 1 tablespoon sesame oil
▢ 3 tablespoons brown sugar
▢ ½ teaspoon chilli flakes
▢ ½ teaspoon black pepper
▢ 1 teaspoon cornstarch

For the pasta
▢ 9 oz (250 g) linguini
▢ salt to taste

For the ground beef
▢ 1 tablespoon vegetable oil
▢ 1 lb (450 g) ground beef – preferably 90% lean (10% fat)
▢ 4 teaspoons minced garlic – or garlic paste
▢ 3 teaspoons minced ginger – or ginger paste
▢ 4 green onions, chopped – or spring onions
▢ sesame seeds for garnish

Directions

1. Bring a large pot of water to a boil, add salt, and cook the linguini according to package directions until al dente. Drain and set aside.
2. While the pasta cooks, whisk together all the sauce ingredients in a bowl: dark soy sauce, hoisin sauce, beef broth, sesame oil, brown sugar, chilli flakes, black pepper, and cornstarch. Make sure the cornstarch is fully dissolved.
3. In a large skillet or wok over medium-high heat, heat the vegetable oil. Add the ground beef and break it up with a spatula. Cook until browned and no longer pink, about 5–7 minutes, draining excess fat if needed.
4. Add the minced garlic and minced ginger to the beef. Stir and cook for about 1 minute, until fragrant.
5. Pour the sauce over the beef. Stir and cook until the sauce thickens slightly and coats the meat, about 2–3 minutes.
6. Add the cooked linguini into the skillet. Toss everything together so the noodles are evenly coated with the sauce and beef mixture.
7. Stir in the chopped green onions (reserving a few for garnish if desired).
8. Plate and garnish with sesame seeds. Serve immediately.

Servings and Timing

Makes about 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• I sometimes swap linguini with spaghetti, udon, or lo mein noodles depending on what’s in my pantry.
• For a lighter version, I use ground turkey or chicken instead of beef.
• I adjust the spiciness by adding more chilli flakes or a splash of sriracha.
• I’ll throw in extra vegetables—like bell pepper, broccoli florets, or snap peas—for more texture and nutrition.
• For gluten-free, I use gluten-free soy sauce and substitute with rice noodles or gluten-free pasta.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if it’s thickened. Microwave works too, but I cover and add a little moisture to prevent drying out.

FAQs

What can I use if I don’t have hoisin sauce?

If I’m out of hoisin, I mix a bit of peanut butter, soy sauce, a touch of honey, and a little garlic to mimic the sweetness and richness.

Can I use another cut of beef instead of ground beef?

Yes, I’ve used thinly sliced flank or skirt steak. I just cook it quickly over high heat and then add the sauce and noodles.

Is this recipe very spicy?

Not by default. With ½ teaspoon of chilli flakes, it has a mild kick. I adjust it to my heat tolerance by increasing or omitting the flakes.

Can I make this vegetarian?

Absolutely. I substitute ground beef with crumbled tofu, tempeh, or a plant-based meat alternative, and use vegetable broth instead of beef broth.

Do I need to simmer the sauce before adding to the beef?

No, I don’t simmer it separately. I whisk it and pour it directly over the cooked beef, and the heat in the skillet will thicken it.

How do I prevent the noodles from sticking?

I drain them well and, after draining, toss with a tiny bit of oil or immediately combine with the sauce and beef so they don’t sit dry.

Can I freeze leftovers?

I don’t usually freeze this dish because the sauce and noodles change texture upon thawing. It’s best eaten within a few days refrigerated.

How do I make this less salty?

I use low-sodium soy sauce and taste before adding more salt. Also, I use broth with low sodium or dilute strong broth.

Can I prep any parts in advance?

Yes — I mix the sauce ahead and store in the fridge. I also mince the garlic, ginger, and chop green onions in advance to save time.

What can I serve alongside this dish?

I like serving steamed or stir-fried vegetables (bok choy, broccoli, snap peas) or a simple cucumber salad for freshness.

Conclusion

I love how this Mongolian Ground Beef Noodles recipe feels indulgent but is really quite manageable. The flavors are bold yet balanced, and it’s a recipe I’m proud to make again and again.

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